It’s Coach Amie back with Forking Made Easy: a collection of easy-to-follow recipes to make eating healthy taste good. This week’s menu features
Noodle-free Pad Thai
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1 pound boneless, skinless chicken breast or thighs, cubed
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3 eggs, whisked
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12-ounce bag broccoli slaw
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1-1/2 cups red cabbage, shredded
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1-1/2 cups shredded carrots
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1 red bell pepper, sliced
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1 yellow onion, sliced
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6 green onions, thinly sliced
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5 cloves garlic, minced
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1/2 teaspoon ground ginger
For the sauce:
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1/4 cup natural almond butter (the drizzlier the better)
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1/4 cup low-sodium soy sauce
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3 tablespoons fresh lime juice
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1/2 teaspoon crushed red pepper (if you like spice!)
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2 tablespoons rice vinegar
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1 tablespoon sesame oil
1. In a small mixing bowl, whisk all sauce ingredients until combined
2. In a large oiled skillet, add whisked eggs and scramble. Remove from skillet and set aside.
3. Add cubed chicken to oiled skillet and cook for several minutes to brown.
4. Add remaining ingredients (except green onions) and mix well to combine.
5. Continue to cook until chicken is cooked through and all veggies are tender. Add eggs back to the pan.
6. Top with prepared sauce and green onions. Stir to combine and allow to cook for an additional few
minutes until heated through.
