Ingredients
Scale
- 1 lb Lean Chicken Breast, cut into bite-sized pieces
- 8 oz Brown Rice Noodles
- 1 cup Bell Peppers, sliced
- 1 cup Carrots, sliced into thin strips
- 1 cup Bean Sprouts
- 1/2 cup Green Onions, chopped
- 3 tbsp Tamarind Paste
- 2 tbsp Fish Sauce (or vegetarian alternative)
- 1 tbsp Lime Juice
- 1 tbsp Honey or Maple Syrup
- 1/4 cup Peanuts, chopped
- Lime wedges for serving
Instructions
- Prepare the vegetables by washing and chopping them into appropriate sizes.
- In a skillet or wok, heat olive oil and cook the chicken until well-cooked and lightly browned. Add garlic and ginger for flavor.
- Cook the brown rice noodles according to package directions, then rinse with cold water to prevent sticking.
- Add the cooked noodles and vegetables to the skillet with the chicken. Pour in the homemade sauce and toss to combine. Garnish with peanuts and lime before serving.
Notes
- Use fresh ingredients for the best flavor.
- Control sodium levels by opting for low-sodium fish sauce.
- Feel free to add more veggies like broccoli or spinach.
- Adjust the sauce according to your taste preferences.
- This recipe can be made ahead for meal prep convenience.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Thai
- Diet: Healthy
Nutrition
- Serving Size: 1 plate
- Calories: 350 Kcal
- Sugar: 6g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 75mg