GRILLED CHICKEN PAD THAI

CHICKEN INGREDIENTS

4 Chicken Breasts

1 Teaspoon Pink Himalayan Salt

2 Tablespoons Lime Juice

½ Cup Coconut Aminos

½ Cup Avocado Oil

3 Garlic Cloves Minced

SAUCE INGREDIENTS

1/3 Cup Coconut Aminos

1/3 Cup Coconut Sugar

1 Tablespoon Lime Juice

1 Tablespoon Sriracha

3 Tablespoons Peanut Butter

NOODLE INGREDIENTS

8oz Bown Rice Noodles

2 Tablespoons of Avocado Oil

1 Red Bell Pepper Sliced

½ Cup Green Onion Diced

1 Cup Frozen Peas, Thawed

1 Cup Roasted Cashews or Peanuts

Handful of Cilantro Chopped

ASSEMBLY

1. In a small mixing bowl add the pink salt, lime juice, coconut aminos, avocado oil, and garlic cloves to make the marinade. 
2. Add the chicken and marinate for at least 8 hours.  I typically marinate for about 24 hours.
3. Heat the grill to 450F.
4. Grill the chicken for 4 minutes.
5. Flip the chicken and grill for an additional 4 minutes.
6. Set aside and cover with foil while prepping the rest of the dish. 
7. In a small mixing bowl make the sauce.  Combine all of the ingredients and whisk well.  Set aside. 
8. In a large skillet or sauté pan, prep the noodle ingredients. 
9. Add the avocado oil and peppers.  Sauté over medium low heat.
10. Add the green onions, frozen peas, noodles, and sauce to the skillet.  Mix well until the sauce fully coats the noodles. 
11. Slice the chicken. 
12. Add the cilantro to the noodles.
13. Plate the noodles, and top with the chicken and cashews.
14. ENJOY!