INGREDIENTS:

• 4 cups cabbage, sliced very thin (into noodle-like shapes)
• ¾ cup Swerve Sweetener (Confectioners Style) or erythritol and 1 tsp stevia glycerite
• 1 tsp. ground cayenne pepper
• 3 tbsp. coconut vinegar or cider vinegar
• 1 tsp. fish sauce
• 1 tbsp. natural SunButter or almond butter
• 1 tbsp. coconut oil
• 2 cloves garlic, minced
• 1 teaspoon ginger, minced
• 4 large eggs, lightly beaten
• ½ cup fresh bean sprouts
• 2 packages Miracle Noodles
• 1 cup veggie broth
• ¾ tsp. guar gum (thickener)

GARNISHES

• ½ cup chopped green onion
• Fresh cilantro leaves
• Mung bean sprouts

CHICKEN OPTION

• 1 pound chicken thighs with skin
• Celtic sea salt and ground black pepper to taste

DIRECTIONS:

1. Slice cabbage into egg noodle widths (very thin). Stir-fry in coconut oil or butter (or you could boil it in water) for 5 to 10 minutes or until very tender. Set aside.
2. Peanut Sauce: Whisk natural sweetener, cayenne pepper, vinegar, fish sauce, and SunButter or almond butter together in a bowl. Coat the inside of a large skillet or wok with oil and place it over high heat. Once the temperature reaches high heat, lower the heat under the skillet to medium-low. Cook and stir the garlic and ginger in the skillet until the garlic becomes translucent (1 to 2 minutes).
3. Cook and stir eggs into garlic until mostly cooked (2 to 3 minutes). Pour peanut sauce into the garlic and eggs, and stir to combine. Bring the sauce to a simmer, stirring frequently for 5 to 8 more minutes.
4. Stir in Miracle Noodles, the sautéed cabbage noodles, broth, and guar gum into the skillet. Bring to a simmer and cook for about 10 minutes.
5. Place into a serving dish and add desired garnishes before serving. Makes 4 servings.
6. CHICKEN OPTION: Heat coconut oil in a skillet. Once hot, place the chicken on the skillet and cook until the meat is white outside but still pink inside, for about 3 minutes. Remove the chicken and serve over your pad Thai.
Makes 5 servings.
NUTRITIONAL COMPARISON (PER SERVING)

TRADITIONAL PAD THAI = 430 CALORIES, 8G FAT, 20G PROTEIN, 71G CARBS, 3G FIBER

“HEALTHIFIED” PAD THAI = 349 CALORIES, 23G FAT, 28G PROTEIN, 7G CARBS, 2G FIBER (60% FAT, 32% PROTEIN, 8% CARBS)

“HEALTHIFIED” PAD THAI (WITHOUT CHICKEN)
176 CALORIES, 12G FAT, 11G PROTEIN, 9G CARBS, 2.6G FIBER
(61% FAT, 22% PROTEIN, 18% CARBS)