California Avocado Pad Thai With Chicken and Carrots

Serves: 4


For the sauce:

1/2 ripe, Fresh California Avocado seeded, peeled and mashed
3 Tbsp. fresh lime juice
1 Tbsp. fish sauce or use gluten free reduced-sodium soy sauce

For the noodles:

4 oz. Asian brown rice stir fry noodles
2 tsp. high heat oil like peanut, canola, or avocado oil
1 lb. chicken thighs boneless, skinless, cut into 1/2-inch wide strips
4 scallions white and green parts divided, sliced
2 cloves garlic minced
1 1/2 cups spiralized or shredded carrots (buy ready-made to save time)
1/8 tsp. salt or to taste
2 large eggs
1 ripe, Fresh California Avocado seeded, peeled and diced

For serving:

1/3 cup roasted unsalted peanuts or cashews crushed*
1 lime cut into four wedges

Bean sprouts

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit