Yummy Pad Thai with lots of veggies.
Soak the rice noodles according to the instructions on the packet.
Make up the sauce, just combine the fish sauce, peanut butter (I use an organic 100% nuts one), sugar, rice vinegar and sweet paprika.
Fry the onion, garlic and chicken breast until brown. Add tofu and brown.
Push to one side, in the other side crack the two eggs, roughly scramble, then when cooked slice into strips.
Add the veggies & stir
Add the noodles and sauce.
Serve and garnish with lime wedges and crushed nuts.
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Serving Size: 1 Serving (359g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 403 | ||
Calories from Fat: 81 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9g | 12 % | |
Saturated Fat 1.9g | 9 % | |
Monounsaturated Fat 3.5g | ||
Polyunsanturated Fat 2.7g | ||
Cholesterol 127.3mg | 39 % | |
Sodium 3771.1mg | 130 % | |
Potassium 576.2mg | 15 % | |
Total Carbohydrate 54.5g | 16 % | |
Dietary Fiber 3.8g | 15 % | |
Sugars, other 50.7g | ||
Protein 25.9g | 37 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 403
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