Cooking Instructions
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Step 1
In a medium bowl, whisk the
Truvia® Sweet Complete® Brown With a Hint of Molasses (110 g)
,
Fish Sauce (60 mL)
,
Tamarind Paste (50 g)
,
Reduced Sodium Soy Sauce (30 mL)
,
Lime Juice (30 mL)
, and
Crushed Red Pepper Flakes (as needed)
together until completely combined. Set aside until ready to use.
Step 2
Cook the
Rice Noodles (285 g)
al dente (firm) according to package instructions.
Step 3
Drain the noodles in a strainer, then rinse with cold water briefly to halt their cooking.
Step 4
Add one tablespoon
Olive Oil (15 mL)
to the noodles to prevent the noodles from sticking.
Step 5
Heat 1 tablespoon
Olive Oil (15 mL)
in a large sauté pan or wok over high heat.
Step 6
Add the
Boneless, Skinless Chicken Breasts (455 g)
and sauté for 3-5 minutes, tossing occasionally, until the chicken is cooked through. Internal temperature should be 165 degrees F (75 degrees C).
Step 7
Transfer the chicken to a plate, cover with a lid to stay warm and set aside.
Step 8
To the pan add 1 tablespoon
Olive Oil (15 mL)
,
Bean Sprouts (120 g)
,
Carrots (75 g)
, and
Garlic (4 cloves)
. Heat for 2 minutes, stirring occasionally.
Step 9
In a separate bowl, whisk the
Eggs (3)
.
Step 10
Push the veggies to one side of the pan and add the whisked eggs on the other side. Cook the eggs until scrambled, stirring often. Cook to an internal temperature of 145 degrees F (62 degrees C).
Step 11
Add everything back in with the eggs and veggies — the cooked noodles, cooked chicken, sauce, and
Scallions (3)
.
Step 12
Give the mixture a good toss until everything is evenly coated in the sauce.
Step 13
Remove pan and enjoy!
Step 14
Refrigerate leftovers in a sealed container.
