No Noodle Pad Thai

I love pad Thai. There is a local restaurant that serves the absolute best I've ever had in my life. But the carbs. The sugar. I have no intention of regularly derailing my healthy journey and nutrition for a few moments of delight. What I decided to do was create a no-noodle Pad Thai. It's more like Pad Thai inspired - similar flavors - but not exactly Pad Thai. I really enjoyed eating this for dinner tonight and look forward to having leftovers! (I did make some quinoa noodles so my husband could have his with noodles)

Ingredients:

Sauce:

1/2 Cup Chicken Stock

4 Tablespoons Natural Peanut Butter

2 Tablespoons Rice Wine Vinegar

1 1/2 Tablespoons Honey

Juice of one lime

1 Tablespoon Sriracha (less if you don't like spicy)

1 Teaspoon Ground Ginger

1 Teaspoon Minced Garlic

Other:

1 1/2 Lb Chicken breast

4 Eggs

1 Cup Matchstick carrots

1 Cup Bean Sprouts

Salt, to taste

Coconut oil cooking spray

Directions:

Start by combining your sauce ingredients and set to the side.

Lightly salt your chicken and cook in a non-stick pan coated with coconut oil until done. Remove chicken from pan and cut into bite-sized chunks.

Use same pan and scramble the eggs.

Once eggs are done, add chicken back the pan. Pour sauce over and stir. Add carrots and bean sprouts. Cook just about 2-3 minutes til warmed.

Serve and enjoy!