Chicken Pad Thai
100%
0
Nutrition balance score
Great
Glycemic Index
46
Low
Glycemic Load
36
High
Nutrition per serving
Calories978.9 kcal (49%)
Total Fat41.6 g (59%)
Carbs77.5 g (30%)
Sugars19.3 g (21%)
Protein75.1 g (150%)
Sodium471.6 mg (24%)
Fiber6.6 g (24%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
olive oil
450gchicken fillet
1red bell pepper
sliced into thin strips
2carrots
small, peeled & cut into sticks
0.5onion
diced
2cloves garlic
large, minced
½ Tbspminced ginger
2eggs
1 cupbean sprouts
115gegg noodles
For the saus
For topping
Instructions
Step 1
Bring a large pan to medium heat and add oil. Once hot, add chicken and cook through (about 5 minutes). Remove chicken from the pan and set aside.
Pan
olive oil
chicken fillet450gStep 2
Meanwhile, cook noodles according to package directions. Make sure to reserve some of the pasta water.
egg noodles115gStep 3
Mix together all sauce ingredients in a small bowl.
peanut butter0.5 dl
honey1 Tbsp
sriracha1 tsp
juice from lime1 Step 4
In the large pan, add more oil and once hot, add onion, carrots and bell pepper. Sauté and stirr occasionally for about 7 minutes.
olive oil
red bell pepper1 
carrots2 
onion0.5 Step 5
Add garlic & ginger and cook for another minute.
cloves garlic2 
minced ginger½ TbspStep 6
Push veggies to the edge of the pan and add more oil in the centre of the pan. Crack eggs into the well, scramble them up and once fully cooked, incorporate with the veggies.
eggs2 olive oilStep 7
Add in saus and stir. Then the chicken, noodles, bean sprouts and some of the reserved pasta water. Toss with tongs to combine
Step 8
Top with nuts, green onion and coriander.
cashews
green onion
corianderNotes
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