Skinny Peanut Chicken Pad Thai
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 466.0
- Total Fat: 17.8 g
- Cholesterol: 55.0 mg
- Sodium: 1,578.0 mg
- Total Carbs: 49.7 g
- Dietary Fiber: 5.0 g
- Protein: 28.9 g
View full nutritional breakdown of Skinny Peanut Chicken Pad Thai calories by ingredient
Introduction
A lightened-up version of restaurant pad thai. A lightened-up version of restaurant pad thai.Number of Servings: 4
Ingredients
-
12 tbsp Bell Plantation PB2
425 grams Rice Noodles
12 oz Chicken, Costco Rotisserie Chicken (3oz/85gm)
4 tsp A Taste of Thai - Red Curry Paste (by LISAG418)
1 cup, strips or slices Carrots, raw
3 tsp Garlic
4 tbsp Kikkoman Less Sodium Soy Sauce
4 serving Hot Sauce, Sriracha Hot Chili Sauce 1 tsp (5g)
3 tsp Lime Juice - ReaLime 100% Lime Juice
2 tbsp Sesame Oil
2 tbsp Honey
Directions
Cook rice noodles according to directions.
Shred chicken.
In a small saucepan over medium heat add the PB2, 1 cup of water, soy sauce, honey, sriracha and curry paste. Whisk briskly and increase heat until the sauce begins to bubble. Reduce heat to a simmer. Whisk for an additional 1-2 minutes until the sauce thickens. Set aside.
Meanwhile heat a large frying pan or skillet over medium heat to warm the sesame oil. Add the carrots and garlic and sautefor 2-3 minutes.
Add the cooked noodles, chicken and peanut sauce to the frying pan. Toss until all is combined and warmed evenly. Serve immediately. Garnish with extra green onion.
Adapted from http://www.tomatoboots.co/skinny-shrimp-pad-thai-with-pb2/
Serving Size: Makes 4 servings
Shred chicken.
In a small saucepan over medium heat add the PB2, 1 cup of water, soy sauce, honey, sriracha and curry paste. Whisk briskly and increase heat until the sauce begins to bubble. Reduce heat to a simmer. Whisk for an additional 1-2 minutes until the sauce thickens. Set aside.
Meanwhile heat a large frying pan or skillet over medium heat to warm the sesame oil. Add the carrots and garlic and sautefor 2-3 minutes.
Add the cooked noodles, chicken and peanut sauce to the frying pan. Toss until all is combined and warmed evenly. Serve immediately. Garnish with extra green onion.
Adapted from http://www.tomatoboots.co/skinny-shrimp-pad-thai-with-pb2/
Serving Size: Makes 4 servings
