My modified keto variation on chicken pad thai
Drain noodles and rinse thoroughly. Place noodles in flat skillet, heat on medium-high until noodles are almost dry.
Mix fish sauce, soy sauce, brown sugar, rice vinegar, Sriracha, Peanut Butter. Set aside in a bowl.
Heat 1½ tablespoons of oil in a large saucepan or wok over medium-high heat.
Add the chicken, garlic and bell pepper. Cook until just cooked through, about 3-4 minutes, flipping only once.
Push everything to the side of the pan. Add a little more oil and add the beaten eggs. Scramble the eggs, breaking them into small pieces with a spatula as they cook.
Add noodles, sauce, bean sprouts and 1/4 cup peanuts to the pan (reserving some peanuts for topping at the end). Toss everything to combine. Cook 5 minutes.
Serve into four bowls. Top with green onions, remaining peanuts, cilantro and lime wedges. Serve immediately!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 serving (570g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 549 | ||
Calories from Fat: 349 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 38.8g | 52 % | |
Saturated Fat 8.8g | 44 % | |
Monounsaturated Fat 16.5g | ||
Polyunsanturated Fat 11.2g | ||
Cholesterol 116.8mg | 36 % | |
Sodium 1528mg | 53 % | |
Potassium 771.5mg | 20 % | |
Total Carbohydrate 22.9g | 7 % | |
Dietary Fiber 5.5g | 22 % | |
Sugars, other 17.4g | ||
Protein 32.2g | 46 % | |
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: 549
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