Chicken Pad Thai Bowl

30 minutes
4 servings


pad Thai noodles
8 oz.
avocado oil
1 Tbsp.
onion, sliced
1/2 cup
boneless skinless chicken breasts, thinly sliced to bite-size pieces
1 lb.
ginger, grated
1 Tbsp.
garlic, minced
2 cloves
red bell pepper, thinly sliced and halved
1/2 cup
green cabbage, shredded
1 cups
carrots, shredded
1/2 cup
low-sodium soy sauce
2 Tbsp.
low-sodium broth
1/4 cup
fish sauce
2 Tbsp.
lime juice
2 Tbsp.
brown sugar
2 Tbsp.
roasted red chili paste
1 Tbsp.
large eggs, scrambled
green onions, sliced
1/4 cup
peanuts, chopped
1/4 cup
Lime wedges, to serve



  1. PREPARE rice noodles according to package instructions. SET aside.
  2. In a large skillet over medium-high heat, ADD the avocado oil and onion. COOK until tender
    and slightly softened. ADD chicken and COOK until no longer pink.
  3. ADD the ginger and garlic, and COOK until fragrant. ADD the bell pepper, cabbage, and carrots. In a
    small bowl, COMBINE soy sauce, broth, fish sauce, lime juice, brown sugar, and chili paste.
    POUR into skillet and SIMMER over medium-low heat.
  4. ADD the cooked noodles and TOSS until combined, then ADD the scrambled eggs and STIR
    gently to combine.
  5. SERVE in bowls and TOP with green onions, peanuts, and lime wedge.
  6. REFRIGERATE leftovers up to 4 days.