Chicken Pad Thai

By Karen Barris Calabro

4.0 / 5

20min

25min

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1 (16 ounce) package dried flat rice noodles (such as ban pho)
½ cup fish sauce
¼ cup agave syrup
1 lime juiced
3 cloves garlic minced
1 teaspoon coconut oil
1 egg beaten
2 tablespoons coconut oil
8 ounces raw chicken thinly sliced
1 medium onion thinly sliced
1 shallot thinly sliced
¼ medium head cabbage thinly sliced
1 cup shredded carrots
1 dash Sriracha sauce or to taste
2 tablespoons Thai basil
½ cup roughly chopped peanuts