Approuvé par coach Sylvia / Cétogène / Hormones Rebelles / index de recettes / Maigrir en santé / Protocole IF / recettes / Repas principal
Pad thaï chicken
Easy recipe with vegetables instead of pasta
To serve with zoodles, konjac pasta or gluten free pasta for a low carb version,
The glycemic load is low and the calories too, what a beautiful news!
Ingredients
- 4 tbsp. fish sauce
- 4 tbsp. Soy sauce or Braggs
- 2 tbsp. maple syrup
- 6 tbsp. lime juice
- Pad thai
- 4 tbsp. coconut oil or avocado or olive
- 4 eggs
- 250 g chicken breast cut into thin slices
- 2 carrots zoodles
- 3 zucchinis zoodles or Asian egg noodle or shirataki noodle
- 1 cup bean sprouts
- Garnish
- 2 tbsp. fresh mint
- 3 tbsp. roasted peanuts
- 1 optional bird pepper
- 2 green onions
- 4 lime
Instructions
- Mix together the ingredients of the sauce
- Make carrot and zucchini noodles or cook egg noodles and set aside
- Fry in a pan a little avocado oil or coconut and add the chicken, browning it for 3-5 minutes to brown a little. Put the chicken on one side of the pan.
- Put the lightly beaten eggs in the pan next to the chicken and sauté 1 to 2 minutes
- Add the egg and chicken sauce and mix well. Add the sprouts, carrots and zucchini and cook for 2-3 minutes
- Serve with fresh mint, grilled peanuts, green onions and lime.
Notes
Serve with fresh mint, grilled peanuts, green onions and lime.
Nutrition
Calories: 480kcal | Carbohydrates: 23g | Protein: 38g | Fat: 28g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 236mg | Sodium: 2266mg | Potassium: 1276mg | Fiber: 5g | Sugar: 12g | Vitamin A: 6062IU | Vitamin C: 48mg | Calcium: 127mg | Iron: 3mg
