Instructions

1. Chop up broccoli into small florets. Steam or boil broccoli florets until just bright green. Set aside. 
   
   
2. While broccoli is cooking, get started on the chicken breasts. Add olive oil and chicken to a skillet and cook over medium heat. Transfer to a bowl and set aside. (Use a non-stick, non-toxic pan.)
   
   
3. While chicken is cooking, beat the egg in a bowl and set aside. 
   
   
4. Make the sauce by combining all 3 Tablespoons of toasted sesame oil, pine nuts, lime juice, stevia, monk fruit powder, grated ginger, minced garlic and Salt (the sauce ingredients) together in a blender. Consistency should be similar to a nut butter. Set aside. 
   
   
5. Add 1/2 Tablespoon toasted sesame oil to the skillet you used to cook your chicken. Add shredded carrots and cabbage. Cook on medium high heat until tender; about 5 minutes. 
   
   
6. Once carrots and cabbage are tender, push them to the side of the pan. 
   
   
7. Add another ½ Tablespoon of toasted sesame oil to the same skillet and add the 1 beaten egg in the center of the pan. Cook the eggs like you would scrambled eggs.Use a spatula to break into smaller pieces.
   
   
8. Once eggs are cooked, push them to the side with the carrots and cabbage. 
    
9. Add another ½ Tablespoon toasted sesame oil to center of the pan. Add cooked chicken and broccoli, 2 green onions, chopped, and Miracle Noodles. 
   
   
10. Add the pad Thai sauce to the pan and mix everything together. Mix thoroughly while cooking to incorporate the thick sauce throughout. Heat until everything is hot. 
    
    
11. Transfer to plates. Top cooked noodles with remaining chopped green onion, Thai basil, cilantro, and chopped Pine nuts. 
    
    

At the Thai restaurants, pad Thai is often garnished with a lime wedge on the side. You can definitely do that if you want!   

Notes:

• Pre-Frozen chicken from the grocery or fresh chicken from the butcher is best for lower histamine levels.