Thai Peanut Chicken Ramen
Borrowed from the Half Baked Harvest and made 'macro-friendly' this is the perfect recipe for that cold weather that is settling in. The best part? You can prepare your carbs and protein separately so YOU control the macros.
Need more protein? Add some chicken (or switch out for shrimp or tofu).
Need more fats? Throw a few extra peanuts on at the end.
More carbs? More noods.
"It's a win-win-win." -Michael Scott
Ingredients
- 4 cups low sodium chicken broth
- 1 can (14 ounce) coconut milk (unsweetened)
- 1/4 cup low sodium soy sauce
- 2 tablespoons fish sauce
- 2 tablespoons honey
- 1/3 cup creamy peanut butter
- 1/4 cup Thai red curry paste
- 3/4 pound boneless, skinless chicken breasts
- 8 ounces cremini mushrooms, sliced
- 2 red bell peppers, chopped
- 1 inch fresh ginger, grated
- 1 clove garlic, minced or grated
- 2-4 squares ramen noodles
- juice of 1 lime
- 3 cups fresh baby spinach (optional)
- 1/3 cup fresh basil or cilantro, roughly chopped (optional)
- chopped peanuts and toasted sesame oil, for serving (optional)
Directions
1. Prepare chicken on the grill (preferred) or on the stove top - set pan on medium high heat and cook chicken 4-6 minutes on each side. Set aside to rest.
2. In a large soup pot, combine the chicken broth, coconut milk, soy sauce, fish sauce, honey, peanut butter, and curry paste.
3. Set over medium heat on stove and bring to a simmer, reduce heat to medium low and let simmer 15 minutes
4. Add the mushrooms, red peppers, ginger and garlic into the pot and return to medium heat for another 5 minutes.
5. While vegetables are cooking, prepare noodles as directed on the package.
6. Return to sauce pot and turn off heat. Add lime and spinach (optional).
7. Prepare noodles as directed on the package
8. Shred the chicken and keep separate.
9. Ladle the soup into a bowl and add noodles and shredded chicken.
10. Add in peanuts.
NOTES: As mentioned, you can basically create your meal around the macros you have available. Weigh out each portion of noodles, protein and ramen soup. For additional fats, you can add sesame oil or chopped peanuts.
How to input into My Fitness Pal:
- Add all ingredients of the soup portion (leaving out your protein and noodles) into My Fitness Pal as a RECIPE.
- Once you've cooked your soup, weigh it and add the total number of grams as a serving.
- When you ladle your soup into your bowl, weigh out that portion on a food scale and enter in the total number of grams as a serving size.
For a typical bowl of Thai Peanut Chicken Ramen I use:
- 350 G Ramen (22C/12F/7P)
- 5 oz Cooked Chicken (1C/3F/28P)
- 1 Block Ramen Noodles (46C/3F/8P)
- 20G Peanuts (4C/10F/5P)
Total Macros Per Serving: 48 Protein | 28 Fat | 73 Carbohydrates