Nutrition Facts
Chicken pad Thai
Amount Per Serving
Calories 602
Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 4g25%
Trans Fat 1g
Polyunsaturated Fat 3g
Monounsaturated Fat 9g
Cholesterol 260mg87%
Sodium 1686mg73%
Potassium 1090mg31%
Carbohydrates 62g21%
Fiber 4g17%
Sugar 11g12%
Protein 46g92%
Vitamin A 969IU19%
Vitamin C 82mg99%
Calcium 92mg9%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Chicken pad Thai
Light, fresh and packed with veg.
Servings: 1
Calories: 602kcal
Equipment
- Medium saucepan
- medium frying pan
Ingredients
- 50 g fresh rice noodles
- 5 ml olive oil
- 5 g brown sugar
- 150 g skinless chicken breast cut into 4cm pieces
- 1 tsp garlic powder
- 50 g fresh bean sprouts
- 2 spring onions finely sliced
- ½ lime juice plus a wedge to serve
- 10 ml light soy sauce
- 10 ml fish sauce
- 1 red chilli deseeded and finely chopped
- 1 medium egg
- 10 g unsalted peanuts crushed
- small handful of freshly chopped coriander
- black pepper
Method
- Half-fill a medium saucepan with water and bring to the boil. Add the noodles and simmer for four to six minutes until tender. Drain and set aside.
- While the noodles are cooking, put a medium frying pan over a medium heat, then add the oil, brown sugar, chicken and garlic powder. Cook for five minutes.
- Reduce the heat, then add the bean sprouts, spring onions, lime juice, soy sauce, fish sauce and red chilli, then season with pepper and cook for a further five minutes.
- Crack in the egg and stir thoroughly for three to four minutes.
- Plate up the noodles, followed by the chicken mixture, garnishing with the crushed peanuts, lime wedge and chopped coriander.
Nutrition
Calories: 602kcal | Carbohydrates: 62g | Protein: 46g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 260mg | Sodium: 1686mg | Potassium: 1090mg | Fiber: 4g | Sugar: 11g | Vitamin A: 969IU | Vitamin C: 82mg | Calcium: 92mg | Iron: 4mg