Paleo Chicken Pad Thai

• 2- 12oz bags hearts of palm noodles, drained and rinsed (if you want a softer texture, boil in water for 5-10 minutes)
• 5 garlic cloves, minced
• 1 lb. chicken breast, cut into small cubes
• 2 eggs, whisked
• 1 bell pepper thinly sliced
• 3 green onions, thinly sliced
• 2 limes, cut into wedges
• 1/2 C cilantro, roughly chopped
• 1 T minced ginger root
• 1/2 C chopped almonds
• 1 C bean sprouts
• 1 T avocado oil
• 1 tsp fish sauce
• 1/4 C coconut aminos
• 2 T rice vinegar
• 1 T tamarind concentrate, or 2T honey if not on Whole30
• 2 T almond butter
• 1/4 tsp crushed red pepper

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1. In a small bowl whisk together the fish sauce, coconut aminos, rice vinegar, tamarind or honey, almond butter, and crushed red pepper. Set aside.
2. In a large skillet on medium heat add the avocado oil, ginger, and garlic. Sauté for about a minute, stirring to ensure the ingredients don’t burn. Add the diced-up chicken breast and cook until it is no longer pink about 5-7 minutes.
3. Add the bell pepper and hearts of palm pasta, cook an additional 3-5 minutes.
4. Push the ingredients to the side of the pan and add the whisked eggs. Continue cooking the eggs, stirring occasionally until they are scrambled and fluffy. Stir everything together.
5. Add the sauce mixture to the pan and toss everything together. Continue cooking for an additional 2-3 minutes, just until everything is hot.
6. Top the pad Thai with bean sprouts, cilantro, green onions, almonds, and lime wedges. Enjoy!