??How to make the Pad Thai??
??In a large sauce pan using EVOO spray (coconut oil spray or avocado oil spray works too) sauté your onions and peppers
??Once soft, add in broccoli slaw and cook until soft. Season with salt pepper onion powder and garlic powder and also add in some coconut aminos (this all eyeballed). ??In a separate bowl, mix together sauce ingredients. Taste to see if you need to add anything you feel like is missing (out of preference I like to add a dash of siracha and a little more rice wine vinegar)
??Pour sauce over veggies in the pan and add in the fettuccine tofu noodles. Once sauce is mixed in evenly, make room to cook the 2 eggs. ??In separate pan, sauté the mushrooms in some low sodium soy sauce and season with garlic powder. These cook quickly and liquid is most likely leftover in the pan. ??Transfer mushrooms into veggie pan and in the same sauce pan that you just cooked mushrooms in, add your two chicken breasts
??To make the peanut chicken, I added a dash of more sesame oil, salt, pepper, onion powder, a little more coconut aminos and a few spinkles of the powdered peanut butter
??Once chicken is cooked, transfer into the pan of “pad Thai” add a sprinkle of ground ginger and sesame seeds. ??And your healthy pad Thai is served!! (Optional garnish of scallions)
|Serving Size: 1 (0g)|
|Recipe Makes: 1|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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