Servings: 4
Calories: 288kcal
Ingredients
Pad Thai Ingredients
- 4 oz Pad Thai noodles
- 1 shallot finely diced
- 4 garlic cloves chopped
- 1 tsp ginger chopped
- 2 eggs whisked
- ½ lb chicken
- 2 tbsp peanut oil
- 1 lime
Pad Thai Sauce
- 3 tbsp fish sauce
- 3 tbsp Swerve brown sugar substitute
- 3 tbsp rice wine vinegar
- 1 tsp liquids aminos
Instructions
- Cook noodles according to package instructions, and set aside.
- Whisk fish sauce, rice vinegar, Swerve brown sugar, and amino acids, and set aside.
- Sear chicken in a wok over medium-high heat, and set aside.
- Add chopped shallot, garlic, and ginger to the wok and cook over medium heat for 2 – 3 minutes.
- Add whisked eggs to the wok and stir gently until scrambled/cooked.
- Add noodles, sauce mixture, and cooked chicken to wok and gently toss until all ingredients are combined.
- Serve with optional garnishes and top off with salt and pepper, to taste.
Notes
Chef Note: I really like using a shallot in this recipe; however, if you can’t find them, you can use an onion instead.
Chef Note: I also really like using liquid aminos; however, you can substitute soy sauce if that is what you have on hand.
Nutrition
Fiber: 10g | Calories: 288kcal | Fat: 14g | Protein: 23g | Carbohydrates: 25g
Tried this recipe?Let us know how it was!