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 to make the chicken 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 medium sized mixing bowl make the sauce.  Combine all of the ingredients and whisk well.  Set aside. 
8. Prep the noodle ingredients with the exception of the noodles.
9. Add the avocado oil and peppers to a large skillet.  Sauté over medium low heat.
10. Boil the noodles in a large soup pot according to the package instructions.
11. Add the green onions, and frozen peas to the skillet with the peppers.  Sauté over medium low heat.
12. Drain the water from the noodles and add back them to the soup pot.
13. Add the veggies, cilantro, and the sauce to the noodles. Mix well until evenly coated.
14. Slice the chicken. 
15. Plate the noodles, and top with the chicken and cashews.
16. ENJOY!