| 12 | 25 | 421 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 20 min | 4 |
| 681 gm | Chicken breast, boneless, skinless (cut into small 1" chunks) |
| 5 tbsp | Coconut oil |
| 5 clove(s) | Garlic (finely chopped) |
| 3 tbsp | Fish sauce |
| 1 tbsp | Coconut aminos, Coconut Secret |
| 4 tbsp | Lime juice (fresh) |
| 1/2 tbsp | Apple cider vinegar (or coconut vinegar) |
| 5 tbsp | Cilantro (coriander) (chopped fresh) |
| 5 green onion (stem) | Green onion (finely chopped) |
| 1 bag (16 oz) | Broccoli slaw (or homemade broccoli slaw by shredding broccoli stalks) |
| 2 medium | Carrots (cut into julienne strips) |
| 2 tbsp | Cashew nuts, raw (chopped - optional) |
1. Heat a wok over medium-high heat. Add oil and garlic, cook about 1 minute.
2. Add chicken and cook 2-3 minutes, stirring frequently, until lightly browned.
3. Add fish sauce, coconut aminos, lime juice and vinegar. Cook at a rapid simmer until chicken is cooked through, about 5-8 minutes.
4. Add broccoli slaw and julienned carrot. Cook, stirring frequently, until soft but still firm, about 3-4 minutes.
5. Toss or garnish with green onion and cilantro and optional cashews. Enjoy your pad thai!
| Fruit | 0.1 |
| Meat | 1.9 |
| Meat Alternative | 0.1 |
| Vegetables | 1.2 |
