🎨 Is Chicken Pad Thai Healthy

Toast the dried shrimp in a skillet until crispy, over medium heat, 4 minutes, then chop small. Mix tamarind water, fish sauce, and sugar in a small bowl, set aside. Pat dry tofu with paper towels, pressing down to release water, and cut into 1inch long strips, ⅓ inch thick. ( see photo). While the egg is cooking, combine the sauce ingredients in a small bowl and whisk well. Add the drained rice noodles, the sauce and the bean sprouts to the pan and stir well. Cook for 3-4 minutes to allow everything to heat through and get well combined and until the rice noodles are al dente. 684 milligrams of sodium. And the USDA information for 1 cup of seafood pad Thai shows it contains: 290 calories. 14 grams of protein. 14 grams of fat. 30 grams of carbohydrates. 3 grams of fiber. 9 grams of sugar. 66 milligrams of calcium. Cooking this dish is easy and straight forward. Firstly, add oil in the frying pan. Once it is hot, add tofu and stir. Cook the tofu for few minutes till it becomes light brown. Add onion and garlic, and stir it for a few minutes. After that, add the chicken and stir for several minutes. Whisk in sugar, vinegar, soy sauce, red pepper flakes, 1 tablespoon oil, and remaining 3 tablespoons fish sauce. Step 3 Heat remaining 3 tablespoons oil in a large nonstick skillet over medium-high heat. Add scallions and garlic. Cook, stirring, until tender, about 1 minute. Add chicken and cook, breaking it up with a spoon, until cooked Cook the rice noodles according to the packet instructions. Meanwhile, make the tamarind sauce. Coarsely grate the palm sugar into a bowl, add the tamarind paste, 1 tablespoon of fish sauce, a dash of vinegar and 2 tablespoons of boiling water and mix well so the sugar dissolves. While the chicken and shrimp are cooking, prepare the noodles. Bring a pot of water to a boil, then remove it from the heat. Add the uncooked noodles and allow them to sit for 8 minutes. Drain, rinse with cold water. Heat a small skillet over medium-high and add just enough oil to coat the surface. Add noodles to skillet with tofu/egg and pour sauce over the top. Cook for 3-5 minutes until sauce thickens slightly. Add bean sprouts and cook 1 minute, or less if you prefer your sprouts crunchy. Plate with assorted garnish as desired. Add additional Tabasco to taste. This tastes absolutely low-FODMAP Pad Thai perfect! 5Kgg.

is chicken pad thai healthy