Chicken Pad Thai with Sweet Potato Noodles (345 Calories Per Serving)
- Yield:2 servings
- Time:41 mins show details
We both love Chicken Pad Thai just as much as the next un-adventurous Thai-Restaurant-goer.
So we took it and made it our own, ending up with a 350 calorie-per-serving option that will leave you happy and full.
Ingredients
- 1Sweet Potato, Spiralized (Thin)
- 8 ouncesChicken, (Boneless Tenderloins)
- 1 tablespoonSesame Oil
- ¼ cupKetchup
- 2 tablespoonsLow Sodium Soy Sauce
- 2 tablespoonsLime Juice
- 1 cupRed Onion, Chopped
- 2½ tablespoonsMinced Garlic
- 1 cupBean Sprouts
- 1 tablespoonRice Vinegar
- ½ tablespoonRed Pepper Flakes
- ¼ cupFresh Cilantro
- 1Large Carrot, Shredded
- 2 tablespoons"PB2" Peanut Butter, Or all-natural Peanut Butter
- 1 tablespoonGrapeseed Oil, (Can sub with olive oil)
Equipment
- Spiralizer ("Vegetti")
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Preparation
- 20 mins
Chicken
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- Pre-heat oven to 400 degrees
- Place chicken tenders in baking pan, coated in desired amount of soy sauce, lime juice, cilantro, and red pepper flakes
- Bake for 20 minutes, flipping at 10 minutes - 10 mins
Sauce
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- Combine Ketchup, Soy Sauce, Lime Juice, Vinegar, Sesame Oil, PB2, and Red Pepper Flakes in small bowl
- Heat Grapeseed or Olive oil in large sauce pan, cook onions, garlic until tender (about 3 minutes)
- Add mixed sauce from above to pan and simmer on low heat for 5 minutes
- Add cilantro, shredded carrot, and bean sprouts and cook for 1-2 minutes
- Reduce heat to low simmer - 8 mins
Noodles
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- Skin and Spiralize 1 Sweet Potato to fine noodles
- Bring 4 Cups of Water to boil
- Boil noodles until soft (usually about 5 minutes) - 3 mins
Combine
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- Drain Sweet Potato Noodles, and place them back in your large pot
- Add sauce to large pot and stir/coat noodles
- Serve topped with Sliced Chicken from oven, garnished with any extra cilantro
Notes
345 Calories Per Serving
- 41g Protein
- 25.5g Carbs
- 9g Fat
- 8g Sugar
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