Chicken Pad Thai

No Added Sugar | Lightened Up | Gluten Free

This wholesome Chicken Pad Thai recipe is a delicious but guilt-free delight to fit your healthy diet routine. Our unique twist on this classic Thai dish includes the addition of collagen peptides in the sauce, providing a boost of protein for joint and skin health. Embrace the goodness of a sugar-free experience by sweetening the sauce with a natural sweetener, making it a perfect choice for those looking to cut down on refined sugars. This dish is packed with vibrant vegetables, tender chicken, which provides a balanced combination of nutritions.

Ingredients (Serves 4)

Sauce:

1/4 cup tamari

1 tbsp fish sauce

1 tbsp tamarind paste

2 tbsp peanut butter

1 tbsp lime juice

2 tsp monk fruit/stevia

2 scoops Unflavoured Premium Collagen

2 tsp coconut oil

500g skinless chicken breast, cut into cubes

3 eggs, whisked

2 cups shredded carrots

4 spring onions, sliced

1 tbsp minced garlic

4 cups bean sprouts

200g rice noodles

To serve: spring onions + crushed peanuts

Method:

1. Bring a large pot of water to a boil and cook the noodles according to the package directions. Then drain and quickly rinse under cold water so the noodles do not stick together.
2. In a small bowl, whisk together all the sauce ingredients and set it aside.
3. Heat a large non-stick pan to medium-high. Then add in the chicken, carrot, and spring onions, and stir fry for 3–4 minutes.
4. Push the chicken and veggies to the side and add the eggs into the pan. Use your spatula to scramble the eggs. Break up the scrambled eggs into smaller pieces as they cook. Then add the minced garlic and combine.
5. Add in the cooked noodles, bean sprouts, and sauce. Gently toss to combine so that the noodles absorb the sauce and everything is warm.
6. Serve immediately with crushed peanuts and spring onions.