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Chicken Pad Thai


1 serving of Konjac Pad Thai Noodles

2 large eggs

5 ounces of leftover sliced chicken

1 ½ cup ¼ tsp of bean sprouts

¼ cup chopped cilantro

¼ cup diced green onion

¼ tsp salt

¼ tsp pepper


2 tsp oil

1 tbsp sugar free maple syrup or 2 tsp granular sugar free sweetener

1 garlic clove fine minced

1 tbsp WF peanut butter

Juice from 1 lime

½ tsp red pepper flakes

1 tbsp Braggs Soy Aminos

Whisk all ingredients together and set aside.


Rinse noodles well, drain in colander and dry fry in skillet until all moisture is gone, remove from skillet and set aside.

In same skillet over medium heat add in chicken and salt and pepper and start to heat though.

Crack eggs in the skillet and scramble fry breaking up and mixing in with the chicken.

Add in the onions and bean sprouts, now add sauce and noodles and coat all ingredients in the sauce, cooking through until sprouts are tender. Plate and garnish with cilantro.

Recipe yields: 8 oz of protein, 2 cups of vegetables, 2 tsp oil. And 1.5 servings of sweetener.

Tip: Maintenance use real peanut butter.

Tip: Reduce amount of red pepper flakes for less heat.

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