California Avocado Pad Thai With Chicken and Carrots

HomeRecipesDietDairy FreeCalifornia Avocado Pad Thai With Chicken and Carrots

Total Time: 45 min

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Cook Time: 15 min

Prep Time: 30 min

Nutrition Facts

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Nutrition information
per serving

Calories 480

Total Fat 23g

Saturated Fat 4g

Trans Fat 0g

Polyunsaturated Fat 4.5g

Monounsaturated Fat 12g

Cholesterol 200mg

Sodium 610mg

Total Carbs 40g

Dietary Fiber 7g

Total Sugars 4g

Protein 30g

Potassium 873mg

Vitamin A 404 mcg; Vitamin C 19 mg; Calcium 76 mg; Iron 3 mg; Vitamin D 1 mcg; Folate 95 mcg; Omega 3 Fatty Acid 0.37 g.

% Daily Value*: Vitamin A 45%; Vitamin C 20%; Calcium 6%; Iron 15 %; Vitamin D 6%.

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

This all-in-one dish will satisfy your pad Thai noodle craving while delivering plenty of protein and fresh produce. Fresh California Avocados are in peak season March through September, making this the perfect light dinner to enjoy during warmer months or any time of the year. This protein-packed nutrition powerhouse recipe provides an excellent source of protein (30% DV), fiber (25% DV) and folate (25% DV), plus potassium (20% DV), yet with only 480 calories.

California Avocados also act as a “nutrient booster” by helping increase the absorption of fat-soluble nutrients like vitamins A, D, K and E—which is particularly helpful when you’re enjoying foods rich in these nutrients but are low in fat, like vegetables and almost all fruits.

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Serves: 4

Ingredients
Instructions

For the sauce: 1/2 ripe, Fresh California Avocado, seeded, peeled and mashed 3 Tbsp. fresh lime juice 1 Tbsp. fish sauce, or use gluten free reduced-sodium soy sauce For the noodles: 4 oz. Asian brown rice stir fry noodles 2 tsp. high heat oil, like peanut, canola, or avocado oil 1 lb. chicken thighs, boneless, skinless, cut into 1/2-inch wide strips 4 scallions, white and green parts divided, sliced 2 cloves garlic, minced 1 1/2 cups spiralized or shredded carrots, (buy ready-made to save time) 1/8 tsp. salt, or to taste 2 large eggs 1 ripe, Fresh California Avocado, seeded, peeled and diced For serving: 1/3 cup roasted unsalted peanuts or cashews, crushed* 1 lime, cut into four wedges Bean sprouts, fish sauce, Sriracha hot sauce (optional)

Instructions:

To make the sauce: Mash the avocado in a bowl with a fork until nearly smooth. Stir in the lime juice and fish sauce.
To make the noodles: Cook the noodles according to package directions for stir-frying, which typically involves pouring hot water over the noodles and allowing them to sit for 5-10 minutes, just until tender, not too soft. Drain.
Heat a wok or soup pot on medium-high and add the oil. Add the chicken in a single layer and sprinkle the white parts of the scallions and garlic on top. Brown the chicken on one side, about 3 minutes, then stir. Push the chicken to the side of the pan and add the carrots. Cook until tender, about 3 minutes. Sprinkle in a pinch of salt. Push the carrots to the side. Crack in the eggs and whisk them, breaking them up into pieces once cooked.
Add the cooked noodles and combine. Turn off the heat and stir in the avocado sauce and green parts of scallions, adding a splash of water to the pan if it seems too dry.
To serve: If all 4 servings of the dish will be enjoyed at once, stir in all the diced avocado. Otherwise, portion the noodles in bowls and top each with 1/4 diced avocado.
Sprinkle each serving with a rounded tablespoon of peanuts or cashews (or sesame seeds) and serve with lime wedges.
Add optional bean sprouts, fish sauce, and hot sauce.

Serving Suggestion: Serve with sliced orange or mango.

Beverage Pairing: Kombucha, sparkling lime water or Sauvignon Blanc wine.

*If allergic to nuts, consider toasted sesame seeds.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.