Pad Thai

Ingredients

1-8 oz Box  Flat Rice Noodles

1 Tbsp        Olive Oil

1 lb.             Boneless Skinless Chicken or Beef Sirloin (thinly sliced)

4 Cloves     Garlic (minced)

1 inch          Ginger (grated)

3 Tbsp        Fish Sauce

2 Tbsp        Liquid Aminos

2 Tbsp        Raw Honey

1                  Lime (zested & juiced)

1 C              Bean Shoots

1 C              Cabbage (shredded)

3                  Eggs (lightly beaten)

4                  Green Onions (thinly sliced)

½ C             Peanuts (chopped and divided)

2                  Medium Naan Bread (warmed)

Directions

Prepare noodles according to package instructions.

Warm naan in a 350˚ oven for 5 minutes.

Heat olive oil in skillet over medium heat. Add chicken or beef to pan and cook until no longer pink. Add garlic and ginger and cook an additional 2 minutes.

In a small bowl combine fish sauce, liquid aminos, raw honey, lime juice and lime zest. Set aside.

Move chicken, garlic and ginger to one side of the pan. Pour beaten eggs into the open side of the pan and lightly scramble. Once set, mix through chicken.

Stir in noodles, sauce, bean shoots, cabbage and half of chopped peanuts.

Serve garnished with remaining crushed peanuts and green onion slices. Cut or rip warmed naan into large pieces and serve on the side.