Chicken Pad Thai
This savory and sweet homemade Pad Thai includes fresh ingredients and a tangy sauce made with Truvia Sweet Complete Brown Sweetener. Each serving contains 19% fewer calories and 58% less sugar* per serving than the full-sugar version.
Ingredients
Cooking Instructions
step 1
In a medium bowl, whisk the Truvia® Sweet Complete® Brown With a Hint of Molasses (1/2 cup), Fish Sauce (4 Tbsp), Tamarind Paste (2 Tbsp), Reduced Sodium Soy Sauce (2 Tbsp), Lime Juice (2 Tbsp), and Crushed Red Pepper Flakes (1/4 tsp) together until completely combined. Set aside until ready to use.
step 2
Cook the Rice Noodles (10 oz) al dente (firm) according to package instructions.
step 3
Drain the noodles in a strainer, then rinse with cold water briefly to halt their cooking.
step 4
Add one tablespoon Olive Oil (1 Tbsp) to the noodles to prevent the noodles from sticking.
step 5
Heat 1 tablespoon Olive Oil (1 Tbsp) in a large sauté pan or wok over high heat.
step 6
Add the Boneless, Skinless Chicken Breast (1 lb) and sauté for 3-5 minutes, tossing occasionally, until the chicken is cooked through. Internal temperature should be 165 degrees F (75 degrees C).
step 7
Transfer the chicken to a plate, cover with a lid to stay warm and set aside.
step 8
To the pan add 1 tablespoon Olive Oil (1 Tbsp), Bean Sprouts (1 cup), Carrot (1/2 cup), and Garlic (4 cloves). Heat for 2 minutes, stirring occasionally.
step 9
In a separate bowl, whisk the Eggland's Best Classic Eggs (3).
step 10
Push the veggies to one side of the pan and add the whisked eggs on the other side. Cook the eggs until scrambled, stirring often. Cook to an internal temperature of 145 degrees F (62 degrees C).
step 11
Add everything back in with the eggs and veggies — the cooked noodles, cooked chicken, sauce, and Scallions (3).
step 12
Give the mixture a good toss until everything is evenly coated in the sauce.
step 13
Remove pan and enjoy!
step 14
Refrigerate leftovers in a sealed container.
