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SHRIMP-CHIKEN-TOFU PAD THAI WITH RICE NOODLES

Cooks in
30 min
Ingredients
12
Meal Type
Main Dish
Mmmm.
TASTY

SHRIMP-CHIKEN-TOFU PAD THAI WITH RICE NOODLES

SHRIMP-CHIKEN-TOFU PAD THAI WITH RICE NOODLES

This is good stuff Foodies! Now don’t get me wrong. This version of the popular Asian meal¬†is not the ¬†greasy, deep fried, soaked in fat quick fried Pad Thai. No, no, no. It is quite the contrary. Loaded with proteins and veggies however still with some rice noodles for the carb feeling good sensation. If you love truly Asian taste but also like to keep it off the waist then this is your meal. Plus it is one that is power-cooking friendly. This means you are cooking once and eating many times.

Let’s get rolling Foodies!

Ingredients

  • 100 grams shrimps
  • 100 grams chicken breast, thinly sliced
  • 100 grams firm tofu, cubed
  • 1 red bell pepper paprika, sliced
  • 2 medium size carrots, thinly sliced
  • 1 onion, coarsely chopped
  • 1/2 cup frozen peas
  • 100 grams rice noodles
  • 2 teaspoons Pad Thai paste
  • 2 teaspoons raw, unsalted cashews
  • Salt to taste
  • 2 teaspoons coconut oil

Prep Instructions

  1. In a medium size wok skillet heat up coconut oil to high temperature. Be careful not to get burned.
  2. Add chicken, shrimp and tofu with the Pad Thai paste and fry on high for 5 minutes. Set aside.
  3. To the same wok skillet add all the veggies and give it another 5 minute stir fry.
  4. Add to the stir fried veggies the fried chicken, shrimp and tofu. Gently mix it all well. Cook for 5 minutes on low.
  5. In the meantime boil water and pour over rice noodles in a separate bowl. Keep the noodles covered in the hot boiled water for 5 minutes. After that time drain the water and add the noodles to the wok with veggies and protein mix.
  6. Very gently mix well all ingredients in the wok and cook for 2-3 minutes on low heat.

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Tastes Great!
Min. Sugar
Healthy Fats
Nutrient Dense
Complex Protein