Healthy Chicken Pad Thai!
Ingredients:
1 1/2 cups (4.1 oz) daikon radish, peeled (2 greens)
1 1/2 cups (7.89 oz) Sliced red pepper (3 greens)
4 cups (15.92 oz) spiraled zucchini (8 greens)
2 cups (7.32 oz) bean sprouts (4 greens)
1/2 cup (1.76 oz) green onions, finely sliced (white and green parts) (1 green)
36 ounces cooked chicken breast (6 leaners)
1 cup cilantro leaves, chopped (1 condiment)
2 tablespoons sesame seeds, preferably black (2 healthy fats)
Peanut sauce:
6 tbsp PB2 (made by Bell Plantation) (3 condiments)
6 tbsp lime juice (9 condiments)
2 tablespoons low sodium tamari or other soy sauce (2 condiments)
1 packet Stevia or Splenda (1 condiment)
2 teaspoons grated fresh ginger (1 condiment)
1/2 tsp red pepper flakes (1 condiment)
About 3 tablespoons water, to thin (if needed)
Directions:
Using a spiralizer or a peeler, shred the radish and zucchini into “noodles”. Toss together the radish, zucchini, sliced green onion and bean sprouts and set aside in a large bowl.
Next mix all the peanut sauce ingredients until smooth and creamy. Toss the sauce with the “noodles” and top with warm cooked chicken, chopped cilantro, sesame seeds and a wedge of lime.
Makes 6 servings



























