Homemade Veggie Pad Thai

Ingredients

• 9 oz hearts of palm pasta I got this at Trader Joe’s but you can use any gluten-free pasta you’d like; I also think zoodles would be great!
• 1 lb boneless skinless chicken breast cubed
• 2 eggs
• 3 green onions
• 1/4 cup roasted peanuts
• 2 cloves garlic minced
• 1/4 tsp red pepper flakes
• 1 tbsp tamari
• 2-3 tbsp lime juice
• 3 tbsp sesame oil
• Vegetables of choice I used red and green peppers, carrots, broccoli and spinach for a mod traditional pad thai but use what you like and have!

Instructions

1. Rinse hearts of palm “pasta” (if you’re using traditional noodles, cook according to package directions).
2. Heat 1 tbsp of sesame oil in a pan and add cubed chicken breast. Salt and pepper the chicken well. Using tongs, flip the chicken once browned on one side and cook each side for around 2-3 minutes or until golden brown. Set aside.
3. In the same pan, add the remaining sesame oil and add your vegetables and garlic. Sauté until tender. Pour in the eggs, stirring consistently to scramble.
4. Once the noodles are ready, add the noodles, tamari, peanuts, cooked chicken and red pepper flakes. Stir until fully mixed.
5. To plate, drizzle with lime juice and garnish with fresh basil and green onion.