Miracle Noodle Chicken Pad Thai Recipe
by Chef Top, EMC2Health.com Resident Food Expert
1-3 bags of Miracle Noodle Pasta (select your favorite noodle shape)
3 Tablespoons of Fish Sauce
1/4 Cup of Fresh Squeezed Lime Juice
1/2 Teaspoon of Stevia
1 1/2 Tablespoons of Asian Chile Pepper Sauce
1/4 cup of Chicken Stock
1/4 cup of Coconut Oil
1 tablespoon of chopped garlic (Minced)
8 Ounces Skinless, Boneless Chicken Breast
5 Cups of Bean Sprouts
6 Green Onions, Chopped into 1 Inch Pieces
2 Tablespoons of Chopped Unsalted Peanuts
1/4 Cup of Chopped Fresh Cilantro
1 lime, Cut into 8 Wedges
In a small bowl, stir together the fish sauce, lime juice, stevia, Asian Chile pepper sauce and chicken stock. Set aside.
Heat a wok or large skillet over high heat and add coconut oil. When the oil is hot, stir in garlic and cook for about 10 seconds. Add the chicken; cook, stirring constantly until chicken is cooked through, 5 to 7 minutes.
Move the chicken to the side of the wok and pour the eggs in the center of the wok. Cook and stir the eggs until firm. Add the Miracle Noodles to the wok and pour in the sauce. Cook, stirring constantly, everything is well blended. Stir in 3 cups of bean sprouts and green onions. Remove from the heat and garnish with chopped peanuts, fresh cilantro and the remaining bean sprouts and lime wedges on the side.
Chef Top Says:
For a fresh noodle taste, rinse the Miracle Noodles
well while they are in the colander and dry well. You will want to absorb any extra water with a paper or kitchen towel. Enjoy as many noodles as you desire because they have zero carbohydrates and zero calories!