Sweet Potato Noodle Chicken Pad Thai

Image of Caroline Chambers
Rated 4.5 based on 5 customer reviews

Directions

Mealthy Tip

Use tofu instead of chicken to make this dish vegetarian!

Nutrition Facts

Per Serving: 422 calories; 18g fat; 41.9g carbohydrates; 27g protein; 51mg cholesterol; 1136mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 2

Amount Per Serving
Calories 422 Calories from Fat 158
% Daily Value*
Total Fat 18g 27%
Saturated Fat 3g 16%
Trans Fat 0.0g
Polyunsaturated Fat 3.2g
Monounsaturated Fat 9.2g
Cholesterol 51mg 17%
Sodium 1136mg 47%
Total Carbohydrate 41.9g 14%
Dietary Fiber 6g 23%
Sugars 17.0g
Protein 27g
Vitamin A 484% Vitamin C 55%
Calcium 7% Iron 17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

Reviews

4.5out of 5 Stars

(5 Reviews)

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What others are saying

Image of Tal Levitas

Tal Levitas says:

This dish is super easy and super quick to make. While it's not authentic or nearly the best pad thai that I've had, it's the only one I've ever made that took 10 minutes or less.

Image of Jessica Scott

Jessica Scott says:

I loved this dish! The broth, peanut butter, soy sauce, brown sugar, etc. was so delicious! This is the definition of healthy eating made easy! Great recipe, I will definitely make this again.

Image of Lauren Ziegler

Lauren Ziegler says:

I loved this dish. I thought it was super yummy. I doubled it and used leftovers for meal prep. I added a tad bit of Thai chili sauce I have to ramp up the heat a bit and I used coconut sugar instead of brown sugar. Anyways, held up surprisingly well as leftovers. It made for a filling lunch.

Image of Alex Cabral

Alex Cabral says:

This dish was missing some flavors for me, like tamarind and fish sauce. Other than that I thought it was good and I love all of the elements like bean sprouts, cilantro, and green onions, which are a must! I also chopped my peanuts really fine so it was more like crumbles. Delicious.

Image of McKenzie C

McKenzie C says:

I did a vegetarian pad Thai, sans tofu, and it was really delicious. I added extra garlic and some shallots too, for more flavor. My Mealthy spiralizer is in regular rotation, starting with this recipe.