• Cook noodles according to package instructions.
  14 oz Thai rice noodles
• Mix sauce in a small bowl and set aside.
  ¼ cup oyster sauce, ⅔ cup tamari lite, 3½ tsp fish sauce, 3½ tsp Swerve brown sugar replacement, 3½ Tbsp water, 2 tsp Thai red chili paste
• Heat 1 tablespoon of oil in wok or large skillet over high heat. Add shallots and carrot and cook for 2 minutes. Add another tablespoon of oil to the pan. Add chicken and season with pepper. Add garlic and ginger and cook for 10 seconds. Add bell pepper, tomato and the whites of the chopped green onion and cook for 2 minutes.
  2 Tbsp sesame oil, 3 shallots, 3 medium carrots, 3 boneless skinless chicken breast, 2½ tsp minced garlic, 1 tsp minced ginger, 2 bell peppers, 2 Roma tomatoes, 4 green onions

If Eating Now

• Add noodles to the pan and pour the sauce over the noodles. Toss and cook for a few minutes until warmed through. Remove from heat and stir in basil.
  2 cups basil

If Meal Prepping

• Add sauce to the pan and divide the mixture into 8 equal servings. Keep noodles separate until ready to eat.
• When ready to eat, combine mixture and noodles into a skillet and heat until desired temperature. Serve and enjoy.