Chicken Pad Thai

Macros (makes 6 servings):

Protein: 65
Carbs: 137
Fat: 50
Calories: 1,258

Grocery List:

• Chicken (30 oz)
• Olive oil (2 TBSP)
• Thai noodles (two 14 oz boxes)
• Eggs (12)
• Ketchup (20 oz)
• Fish sauce (4 TBSP)
• Sesame oil (2 TBSP)
• Rice vinegar (2 TBSP)
• Peanut butter (12 TBSP)
• Soy sauce (4 TBSP)
• Sugar (4 TBSP)
• Minced inger (2 TBSP)
• Minced garlic (2 TBSP)
• Honey roasted peanuts (6 servings)
• Green onion
• Cilantro
• Seasonings: salt, pepper, garlic powder, onion powder

Directions:

1. Bring water to a boil in a large pot
2. Remove from heat, add Thai noodles for 10 minutes, and then drain them. Store them in cold water until the sauce is ready (to avoid sticking)
3. Trim the fat off of your chicken breast
4. Season heavily with all seasonings
5. Add 2 TBSP olive oil to a large pan/wok and set the heat to high.
6. Sear the chicken breast on each side for a few minutes until golden brown
7. Add the seared chicken breast to a baking sheet lined with foil
8. Bake the chicken breasts at 400 ºF for ~10 minutes (internal temperature of 165 ºF)
9. Let the chicken cool and then slice into thin strips
10. Cook the 12 eggs scrambled. Set aside.
11. Add the remaining ingredients (except cilantro, green onion, and peanuts) to a saucepan. Bring to a light boil.
12. Add the sauce to your cooked noodles (drain cold water first). Mix thoroughly & add to a meal prep container.
13. Add the scrambled eggs and chicken
14. Top with cilantro, green onion, and peanuts