Nutrition balance score
Great
Glycemic Index
55
Low
Glycemic Load
23
High
Nutrition per serving
Calories508.9 kcal (25%)
Total Fat21.7 g (31%)
Carbs42.4 g (16%)
Sugars10.5 g (12%)
Protein38.6 g (77%)
Sodium734.8 mg (37%)
Fiber3.6 g (13%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
olive oil
1 lbboneless skinless chicken breast
cut into bite - sized pieces
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
4 ozpad thai rice noodles
can add more
⅓ cupwater
reserved, from cooking the noodles
for the sauce:
¼ cupcreamy peanut butter
natural
¼ cupcoconut aminos
2 Tbsprice vinegar
1 Tbspmaple syrup
or honey
1 tspsriracha
more to taste
1juice from lime
½ tspsesame oil
for topping:
Instructions
Step 1
bring a large pan to medium heat & add oil. once hot, add chicken & cook through (about 5 minutes). remove chicken from the pan & set aside.
Step 2
meanwhile, cook rice noodles according to package directions. make sure to reserve some of the pasta water.
Step 3
mix together all sauce ingredients in a small jar or bowl.
Step 4
in the large pan, add more oil. once hot, add onion, carrots and bell pepper. sauté, stirring occasionally, for about 7 minutes. then, add garlic & ginger and cook for another minute.
Step 5
push veggies to the edge of the pan, add a little more oil in the center of the pan (if your pan is nonstick you may be able to skip that) & crack eggs into the well. scramble them up. once fully cooked, incorporate eggs in with the veggies.
Step 6
add in sauce & stir. then, add in cooked chicken, cooked rice noodles, bean sprouts and some of the reserved pasta water. toss with tongs to combine. top with chopped nuts, green onion & cilantro. enjoy!
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