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Ingredients

• 4 ounces of rice noodles or glass noodles for gluten free
• 3 tablespoons of olive oil
• 8 ounces chicken breast (other optional choices: tofu or peeled/deveined shrimp)
• 1/2 small onion
• 4 garlic cloves
• 2 eggs
• 1 tablespoons fish sauce
• 3 tablespoons brown sugar
• 3 tablespoons of rice wine vinegar
• 2 teaspoons low sodium coconut aminos
• 1 lime
• 1/1/2 cups of fresh bean sprouts

Preparation

1. Soak the rice noodles by placing them in a shallow pan and cover with boiling water for 4-7 minutes, stirring occasionally until al dente; drain, rinse with cold water.
2. Finely chop onion and roughly chop garlic. Whisk the two eggs in a bowl with a fork and set aside. Make the Pad Thai Sauce: whisk fish sauce, rice vinegar, brown sugar and coconut aminos in a small bowl. Set aside.
3. Slice chicken into very thin strips. (If using tofu: Blot tofu with paper towels pressing down firmly. Cut tofu into ¾ inch cubes, and for extra crispy tofu, dredge in a little corn starch. If using shrimp: Pat dry with paper towel.)
4. Heat 1 tablespoon oil in a large saucepan or wok, over medium-high heat. Sear the seasoned chicken (If using shrimp or tofu cook the same until cooked through.) Set aside.
5. Heat a little more oil in the wok or large skillet over medium heat, add onion & garlic and sauté for 2-3 minutes.  Scoot the onion mixture to the side, add more oil, and pour in the eggs. Scramble and break them apart into little bits and move them to the side. Add more oil, and the noodles, sauté 2-3 minutes until the noodles are soft and pliable and even a little crispy.
6. Add Pad Thai Sauce and stir everything together and cook 1-2 minutes, then add the cooked chicken (shrimp or tofu) and sauté until warm. Squeeze with a little lime juice. Turn off heat.
7. Toss in 1/2 the bean sprouts. Give one more toss and serve immediately. Divide between two plates. May add chili flake and/or scallions as an optional topping.

Helpful hints

Coconut aminos vary in sodium, choose the lowest you can find. Cut back noodles and use a sugar substitute in place of brown sugar to make this more diabetes friendly.

This dish is a bit higher in sodium but is about ½ of a take-out Pad Thai meal, which can reach around 1300 mg of sodium.