Pad Thai with Peanut SauceFULLforLife
With the average plate of pad thai coming in at over 900 calories, it can be difficult to justify eating more than half a day’s calories in one sitting. Spare yourself the calorie overload with this delicious, guilt-free version of traditional pad thai. It’s made with FfL-friendly ingredients and tastes like it came straight out of the kitchen of your favorite Thai restaurant.
Pad Thai with Peanut Sauce
This recipe will rival any restaurant style pad thai and requires barely any prep or clean up. The crunch, texture and flavor will fill up your belly and bursts with authentic flavor!
Whisk together sauce ingredients and set aside.
Cook noodles according to package directions. Rinse in a colander and set aside.
Over medium heat, add oil to a large skillet. Add chicken breast and cook until browned and mostly cooked through. Push the chicken to one side of the skillet. Crack eggs into the skillet, using the space created. Scramble and cook for 1-2 minutes. Combine the eggs with the chicken on one side of the skillet.
Add the shrimp to the skillet, using the space left and cook for several minutes. (If necessary, drain any excess water from the shrimp.) Mix eggs, chicken and shrimp together.
Add the noodles, jalapeño and ginger to the skillet and pour the peanut sauce over the noodles. Reduce the heat to medium-low heat. The mixture will be a bit watery at first but will begin to thicken. Cook for 3-5 minutes, stirring frequently. Once sauce has thickened, add bean sprouts and water chestnuts. Stir and cook an additional 2 minutes.
Remove from heat and top with desired garnishes.