Healthy Thai Pad Thai

• 8 ounces flat rice noodles

• 1 pound boneless, skinless chicken breast, thinly sliced

• 1 tablespoon olive oil

• 2 cups mixed bell peppers, thinly sliced

• 1 cup bean sprouts

• 1 cup carrots, julienned

• 2 green onions, sliced

• 2 cloves garlic, minced

• 1/4 cup cilantro, chopped

• 3 tablespoons low-sodium soy sauce

• 1 tablespoon tamarind paste

• 1 tablespoon honey

• 1 tablespoon fish sauce

• 1 lime, juiced

• 1 teaspoon chili flakes (optional)

• 1/4 cup crushed peanuts, for garnish

• Lime wedges, for serving

1. Prepare the flat rice noodles according to the package instructions. Once cooked, drain and set aside.


2. Heat the olive oil in a large pan or wok over medium-high heat.


3. Add the thinly sliced chicken breast to the pan and stir-fry until it is cooked through and golden brown. Remove the chicken from the pan and set aside.


4. In the same pan, add the sliced bell peppers, julienned carrots, bean sprouts, and minced garlic. Stir-fry the vegetables until they are tender-crisp, about 3-4 minutes.


5. Return the cooked chicken to the pan with the vegetables and add the sliced green onions.


6. In a small bowl, whisk together the low-sodium soy sauce, tamarind paste, honey, fish sauce, and lime juice to create the sauce.


7. Pour the sauce over the chicken and vegetable mixture in the pan, tossing to combine everything evenly. If desired, add the chili flakes for heat.


8. Add the cooked rice noodles to the pan, tossing together with the chicken, vegetables, and sauce until everything is well coated.


9. Remove the pan from the heat and stir in the chopped cilantro.


10. Serve the Healthy Thai Pad Thai garnished with crushed peanuts and lime wedges on the side.