Chicken authentic Pad Thai

INGREDIENTS

• 400 g chicken breasts
• 1 small head of cabbage
• 3 eggs
• 1/4 cup chicken broth
• 2 tbsp soy sauce
• 4 cloves garlic
• 2 tsp coconut oil
• 4 tbsp peanuts
• 1 green bell pepper
• sea salt
• a handful of parsley
• juice of 1 lime/lemon
• ground black pepper
• 1 spring onion

METHOD

1. Clean the head of cabbage and slice it into the thinnest possible strips.
2. In a pan (I recommend this one), heat a teaspoon of coconut oil and grill the thinly sliced chicken breasts until golden brown (about 5-6 minutes).
3. Meanwhile, in a larger pot, heat the remaining teaspoon of coconut oil.
4. Add the chopped spring onion, green bell pepper, minced garlic cloves, finely chopped peanuts, sea salt, and ground black pepper.
5. Stir the mixture for a minute, then add the sliced cabbage.
6. Sauté the cabbage for 3 minutes, then add the beaten eggs.
7. Cook the mixture for another 2 minutes, stirring constantly.
8. Then, mix in the soy sauce and chicken broth. Cook the mixture for an additional 2 minutes.
9. Finally, add the grilled chicken breasts and parsley to the pot.
10. Before serving, drizzle the pad thai with lime or lemon juice.