To make Macro Friendly Chicken Pad Thai, start by whisking together the sauce ingredients in a small bowl. Cook the rice noodles according to package instructions, then set them aside. In a large pan, heat oil over medium-high heat and cook the sliced chicken until browned. Remove the chicken and scramble the beaten eggs in the same pan. Add diced onion and shredded carrots, cooking until tender. Combine the cooked noodles, chicken, and sauce in the pan, tossing everything together. Finally, stir in bean sprouts, cilantro, and crushed peanuts before serving.

Yes, this Macro Friendly Chicken Pad Thai can be made gluten-free by using tamari instead of regular soy sauce. Additionally, ensure that the rice noodles you choose are labeled gluten-free. This way, you can enjoy a delicious and healthier version of Pad Thai without gluten.

If you need to make substitutions for the Macro Friendly Chicken Pad Thai, you can replace chicken breast with tofu or shrimp for a different protein option. For the PB2 powder, you can use regular peanut butter, but adjust the quantity to taste. If you want a lower-carb option, consider using zucchini noodles instead of rice noodles. You can also swap out the vegetables based on your preference, using bell peppers or snap peas instead of carrots and bean sprouts.

To store leftover Macro Friendly Chicken Pad Thai, let it cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3-4 days. When reheating, add a splash of water or chicken broth to prevent the noodles from drying out. You can reheat it in the microwave or on the stovetop until heated through.

Chicken Pad Thai pairs wonderfully with a light cucumber salad or a side of steamed broccoli for added vegetables. You can also serve it with fresh lime wedges and extra crushed peanuts on the side for added flavor and texture. For a complete meal, consider serving it with a refreshing Thai iced tea or coconut water.