Ingredients:

• 1 chicken breast, julienned (you could also use prawn, shrimp or tofu)
• 1 large carrot, julienned
• 1 small onion, julienned
• 1 handful bean sprouts
• 1 cup spinach, julienned
• 1 egg, scrambled
• 1/3 package of Glass rice noodles (a.k.a. Rice sticks)
• 1/4 cup The Allergic Chef's Pad Thai Sauce
• 1/4 cup cilantro, chopped
• 1 Tbsp and 1/2 tsp vegetable oil
• Salt and pepper
• Garnish with Cashews or peanuts (optional)

Preparation:

1)  In a large pot boil rice sticks until they are cooked

2)  In a hot frying pan 1/2 tsp oil and 1 egg, scramble and set aside

3)  Add remaining oil and chicken, cook until 70% cooked.

4)  Add carrots and onion, saute until onions are translucent.

5)  Add spinach, bean sprouts, cilantro, egg and, noodles, saute

6)  Add The Allergic Chef's Pad Thai Sauce

7)  Season with salt and pepper and garnish with nuts (optional).

Serves 1

Photo: Contributed

For more recipes visit www.theallergicchef.ca

Submitted by: The Allergic Chef (James Mullan)