Craving the vibrant flavors of a classic Pad Thai but want a healthier, homemade alternative? Look no further! This exceptional Homemade Pad Thai with Chicken and Shrimp recipe is designed to satisfy your takeout desires while being lighter on calories, fat, and sugar. It’s also entirely gluten-free and incredibly versatile, allowing you to choose between traditional rice noodles, brown rice noodles, or even low-carb vegetable options like zucchini or spaghetti squash. Get ready to load it up with your favorite fresh vegetables and experience the authentic taste of Thailand from the comfort of your kitchen.
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While Pad Thai might seem complex to prepare at home, this recipe simplifies the process significantly. The key to its success lies in assembling the right balance of ingredients, especially for the sauce. This isn’t a dish where you want to make drastic shortcuts or too many substitutions, particularly if you’re aiming for that authentic, restaurant-quality flavor. Each component plays a vital role in creating the harmonious sweet, sour, and savory profile that defines a truly great Pad Thai.
Table of Contents
What Makes This Pad Thai Lightened Up
Many popular restaurant Pad Thai dishes, while delicious, often come packed with excessive sodium, sugar, and even MSG. Our homemade version offers a refreshing and healthier alternative, putting you in complete control of the ingredients you consume. Here’s how we lighten it up without compromising on flavor:
- No Added MSG: Monosodium glutamate is a common flavor enhancer in many Asian dishes and processed foods. While generally recognized as safe, many prefer to avoid it. Our recipe achieves incredible depth of flavor naturally, without the need for MSG.
- Significantly Reduced Sodium: Commercial Pad Thai dishes, like the Chicken Pad Thai from PF Chang’s, can contain over 2,500 mg of sodium per serving – more than an entire day’s recommended intake! This homemade recipe contains less than a quarter of that amount per serving, helping you manage your sodium intake and support heart health.
- Minimal Added Sugar: That same restaurant version often boasts around 43 grams of sugar. Our recipe contains a mere 2 grams of sugar, primarily from natural sources or sugar-free sweeteners. Most of the carbohydrates come from the noodles themselves. For those actively reducing carb intake, we provide excellent vegetable noodle alternatives.
By preparing your Pad Thai at home, you gain the freedom to choose high-quality ingredients, ensuring your meal is not only delicious but also sugar-free, dairy-free, and gluten-free, catering to various dietary needs and preferences.
Mastering the Pad Thai Sauce: Key Ingredients
The sauce is, without a doubt, the soul of any Pad Thai. It’s the harmonious blend of sweet, salty, and sour that defines this iconic Thai dish. A perfectly balanced sauce can elevate a good Pad Thai to an unforgettable culinary experience, which is why many home cooks and restaurant chefs dedicate significant effort to perfecting it. Unfortunately, some establishments compromise authenticity by adding ingredients like ketchup or making the sauce excessively sweet. Our recipe focuses on the essential elements for an authentic and lightened-up flavor profile.
To achieve the complex and balanced taste that truly distinguishes Pad Thai, our sauce incorporates the following key elements:
- For the Sweet Element: We prefer using golden monk fruit sweetener, which allows us to keep the recipe entirely sugar-free and significantly reduce its caloric impact. However, if you’re not strictly concerned with a lightened-up version, traditional sweeteners like organic maple syrup, honey, or even regular sugar can be used.
- For the Salty Component: The indispensable fish sauce is crucial for its deep umami and distinct savory notes, which are characteristic of authentic Thai cuisine. We also include soy sauce, but for those seeking gluten-free or alternative options, liquid aminos or coconut aminos work beautifully as substitutes. Fish sauce, though it possesses a strong aroma, transforms into a magical flavor enhancer when cooked into a dish. If you’ve enjoyed authentic Asian cuisine, you’ve undoubtedly tasted its wonderful contribution.
- For the Sour Component: Tamarind paste is the authentic ingredient for imparting that essential tartness. Tamarind is a tropical fruit known for its tangy pulp. The paste, a concentrated form of this pulp mixed with water, provides a unique sweet-sour flavor that fresh lime juice, while a possible substitute, simply cannot replicate with the same depth. You can find quality tamarind paste in most Asian markets or readily available online.
Choosing the Right Sweetener
Traditional Pad Thai recipes typically use palm sugar, a natural sweetener derived from the sap of palm trees, particularly common in Southeast Asian cuisine. While distinct, it shares similarities with coconut sugar. Both are excellent choices if you’re opting for a natural, unrefined sugar, and you can use them in the same quantities specified in this recipe.
However, to significantly reduce calories and carbohydrates, our preferred choice is golden monk fruit sweetener. It provides the necessary sweetness without the sugar rush or extra calories, making this Pad Thai truly “lightened up.”
If neither monk fruit nor palm/coconut sugar is available or preferred, you have several other options:
- Refined Table Sugar: You can use the same amount of white granulated sugar as indicated in the recipe for a more conventional approach.
- Stevia: If using stevia, remember that it is significantly sweeter than sugar. You will need to convert the amount based on its specific potency and your usual conversion ratio for refined sugar.
- Organic Maple Syrup: For a natural liquid sweetener, ¼ cup of organic maple syrup can be used. It adds a lovely subtle richness along with sweetness.
- Honey: Another natural liquid option, ¼ cup of honey provides a distinct floral sweetness that complements the other flavors in the sauce.
Selecting Your Noodles: Options for Every Diet
The foundation of any great Pad Thai is its noodles. We typically opt for rice noodles, specifically looking for varieties that do not have added sugars – a common hidden ingredient, so always check the label! Medium-thin rice noodles, often called “rice sticks,” are ideal for absorbing the rich sauce and achieving that perfect tender-chewy texture. You can usually find the best selection at your local Asian market.
For those seeking a slightly different nutritional profile, brown rice noodles are an excellent choice. While their macronutrient breakdown is often similar to white rice noodles, brown rice is processed differently by the body, offering a slightly different digestive experience.
Low-Carb Noodle Alternatives:
For a truly low-carb Pad Thai, you have several fantastic vegetable-based noodle options:
- Hearts of Palm Linguine: This is an absolute favorite for pasta substitutes. Hearts of palm are vegetables harvested from the inner core of certain palm trees. When cut into linguine shapes, they offer a remarkably similar texture to traditional noodles and absorb flavors beautifully. You can often find them on Amazon or at specialty stores like Trader Joe’s. They are naturally low in calories and carbs.
- Zucchini Noodles: Easily made with a spiralizer, zucchini noodles are a fresh, light, and hydrating alternative. They cook quickly and pair wonderfully with the Pad Thai sauce.
- Spaghetti Squash: Baked and scraped, spaghetti squash provides natural, noodle-like strands that are subtly sweet and incredibly healthy.
- Miracle Noodles (Shirataki Noodles): These are made from konjac yam and are virtually calorie and carb-free. While some people swear by them, their texture can be unique. If you’re new to them, they might take a little getting used to, but they are a solid option for extreme low-carb diets.
Step-by-Step Guide to Making Lightened Up Pad Thai
Creating this delicious, lightened-up Pad Thai at home is a straightforward process when broken down into a few key stages. Here’s a simplified overview of how to bring this flavorful dish to life:
- Prepare the Sauce: Begin by combining all the Pad Thai sauce ingredients in a saucepan. Gently heat and stir until the sweetener fully dissolves, creating a unified and aromatic base.
- Cook the Noodles: Follow the package instructions to cook your chosen noodles until al dente. Drain them thoroughly and rinse with cold water to halt the cooking process and prevent stickiness, then set them aside.
- Sear Proteins: In a large skillet or wok, cook the seasoned chicken and shrimp until they are fully cooked and nicely browned. Remove them from the pan and set aside to await their return.
- Sauté Aromatics: In the same pan, briefly sauté the onions and minced garlic until fragrant, building a flavorful foundation for the dish.
- Combine and Stir-Fry: Add the cooked noodles, the prepared Pad Thai sauce, fresh bean sprouts, vibrant green onions, and half of the crushed peanuts to the pan. Toss everything together, ensuring the noodles are evenly coated with the rich sauce.
- Incorporate Eggs: Create a space on one side of the pan and scramble the beaten eggs until cooked. Once set, gently mix them into the noodle and vegetable medley.
- Add Proteins Back: Finally, return the cooked chicken and shrimp to the pan, tossing them gently to combine with the fragrant noodles and sauce.
- Garnish and Serve: Finish with the remaining crushed peanuts, a sprinkle of fresh green onions, a handful of bean sprouts, and a squeeze of fresh lime for a burst of brightness.
Fish Sauce: The Essence of Thai Flavor
Fish sauce is a staple in Southeast Asian cooking, revered for its ability to add a profound depth of umami and a unique salty, savory character to dishes. It’s crafted from fish, krill, or anchovies that have been fermented for an extended period, sometimes ranging from several months to up to two years. This fermentation process develops a complex flavor profile that is both intense and nuanced.
Yes, fish sauce does have a distinctive and often pungent aroma when first encountered. However, its smell should not deter you from its culinary magic. Once incorporated into cooking, particularly in a complex sauce like Pad Thai, that strong aroma mellows and transforms into an irresistible savory backbone. If you’ve ever dined in truly authentic Thai or Vietnamese restaurants, you’ve almost certainly encountered (and likely enjoyed) the subtle, savory contributions of fish sauce, even if you weren’t aware of it.
When using fish sauce, remember that a little goes a long way. Its flavor is highly concentrated and salty, so it’s not meant to be tasted straight from the bottle. Instead, it’s designed to blend with other ingredients, enhancing and enriching the overall taste of your food. While some home cooks attempt to substitute it with Worcestershire sauce, the flavor profile is distinct, and the authentic depth of fish sauce is truly irreplaceable. Omitting it entirely from this Pad Thai recipe will result in a noticeably less flavorful and less authentic dish.
Once opened, fish sauce is best stored in the refrigerator to maintain its quality and extend its shelf life.
Tamarind Paste: The Sour Secret
Tamarind is an extraordinary tropical fruit, originally from Africa but now widely cultivated across Asia. Its pods contain a tart, fibrous pulp that is incredibly versatile in culinary applications. In Pad Thai, tamarind paste is the quintessential ingredient for delivering that crucial sour component, balancing the dish’s sweetness and saltiness. It offers a complex tartness that is slightly fruity and subtly sweet, contributing to the signature flavor profile.
Tamarind paste is made by combining the concentrated pulp of the fruit with water, creating a thick, tangy condiment. While fresh lime juice is sometimes suggested as a substitute, it simply cannot replicate the nuanced depth and unique tart-sweet character that tamarind brings. I’ve experimented with lime juice in Pad Thai, and while it provides acidity, the overall dish lacks the authentic complexity and richness that tamarind imparts.
Notably, tamarind paste is naturally low in sugar and contains no added sugars, making it an excellent choice for a lightened-up recipe. You can typically find it in the international aisle of larger supermarkets or at Asian grocery stores. Like fish sauce, once opened, it should be stored in the refrigerator to preserve its freshness and flavor.
Customizing Your Spice Level
One of the most enjoyable aspects of Thai cuisine is the ability to customize the spice level to your preference. If you’ve ever dined at a Thai restaurant, you’re likely familiar with their spice scales, often ranging from zero to five. This guide will help you achieve your perfect level of heat for this homemade Pad Thai:
- 0-1 Mild: This level is perfect for those who prefer little to no heat, offering a comfortable and gentle warmth. To achieve a mild spice, start with just ¼ teaspoon of crushed red pepper flakes. You can always omit it entirely if you are highly sensitive to spice.
- 2-3 Medium: This is often the sweet spot for many who enjoy a noticeable kick without overwhelming their palate. A level 2 provides a pleasant, moderate spice, while a level 3 can become quite “uncomfortable” for those not accustomed to it. There’s a significant difference even between these two levels. For a medium spice, begin with 1 teaspoon of crushed red pepper flakes and adjust upwards or downwards based on your personal tolerance.
- 4-5 Hot and Thai Hot: These levels are reserved for true chili enthusiasts. A level 4 is intensely spicy, and a level 5, or “Thai hot,” is often considered too fiery for most palates. To reach these heights, incrementally add more crushed red pepper flakes. You can also intensify the heat and flavor by incorporating fresh bird’s eye chilies or a pinch of cayenne pepper, but proceed with caution and taste as you go!
Understanding Shrimp: Selection and Preparation
The quality of your shrimp can significantly impact the final taste and texture of your Pad Thai. Shrimp is available in various forms at the grocery store, and knowing what to look for will make a big difference:
- Raw vs. Pre-cooked: Always opt for raw shrimp. Pre-cooked shrimp, while convenient, often suffers in quality and texture. It’s typically cooked, then frozen, and reheating it usually leads to overcooking and a rubbery texture. Raw shrimp cooks incredibly quickly, often in just minutes, preserving its tender, succulent quality.
- Deveined: My strong preference is for deveined shrimp. The “vein” running along the back of the shrimp is actually its digestive tract, and yes, it contains waste. While not harmful to consume, removing it makes for a cleaner eating experience. You can buy shrimp already deveined, or if you purchase it with the vein, simply use a small, sharp paring knife to make a shallow slit along the back and lift out the vein.
- Size Matters: Choose large shrimp. Smaller, “baby” shrimp can be challenging to cook evenly and often get lost in the dish. Larger shrimp retain their juiciness better and provide a more satisfying bite.
- Freshness: If possible, buy fresh, never-frozen raw shrimp. However, good quality frozen raw shrimp (peeled and deveined) is a perfectly acceptable and often more convenient option, especially if you plan ahead for thawing.
How to Properly Thaw Frozen Shrimp
Thawing frozen shrimp correctly is essential to maintain its texture and flavor. The quickest and safest method is to place the frozen shrimp in a large bowl and submerge them in cold water. Do not use hot water, as this can begin to cook the shrimp unevenly. The shrimp will typically thaw within 10-15 minutes and will be ready to peel (if necessary) and prepare.
Choosing Your Chicken Cut
For this Pad Thai recipe, I typically use boneless, skinless chicken breasts, cut into 1-inch cubes. Chicken breast is lean and cooks relatively quickly, making it a healthy and efficient choice for a stir-fry. However, you have flexibility with your protein selection:
- Chicken Thighs: If you prefer a richer flavor and a more tender, succulent texture, boneless, skinless chicken thighs are an excellent alternative. They are less prone to drying out and absorb the flavors of the sauce beautifully. The cooking time will be very similar, though you might add an extra minute or two.
- Chicken Tenders: These are also a good option, especially if you like smaller, bite-sized pieces that cook very quickly.
Regardless of the cut you choose, the most important aspect is to ensure the chicken is fully cooked through. You can verify doneness by using a meat thermometer. Insert the thermometer into the thickest part of the chicken, and it should register an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius).
Creative Vegetable Additions and Substitutions
One of the joys of cooking at home is customizing your meals with ingredients you love. Pad Thai is incredibly versatile, making it easy to incorporate a wider array of vegetables to boost nutrition, texture, and flavor. Feel free to experiment with these additions or substitutions:
- Tofu: For a traditional touch or a vegetarian option, firm or extra-firm tofu, pressed and cubed, is an excellent addition. It absorbs the sauce wonderfully.
- Dried Shrimp: Also a common ingredient in authentic Pad Thai, dried shrimp adds an intense savory, umami flavor.
- Snap Peas: Offer a delightful crunch and sweet flavor.
- Peas: Small and sweet, they add a pop of color and mild flavor.
- Mushrooms: Varieties like shiitake or cremini add an earthy depth and meaty texture.
- Bell Peppers: Red, yellow, or orange bell peppers provide sweetness, color, and a crisp texture.
- Asparagus: Adds a slightly bitter, fresh green note and a tender-crisp texture.
- Broccoli: Florets add significant nutrients and a satisfying crunch.
- Cabbage: Shredded cabbage softens slightly during cooking, adding bulk and a subtle sweetness.
- Bok Choy: Offers tender leaves and crunchy stems with a mild, slightly peppery flavor.
- Carrots: Shredded or julienned carrots add natural sweetness and a vibrant color.
Reheating and Next-Day Flavor
One of the great things about homemade Pad Thai is that it often tastes just as good, if not better, the next day! You can easily reheat leftovers using either a microwave or an air fryer, and both methods yield satisfying results. The flavor profile of the Pad Thai tends to deepen overnight as the ingredients meld together, much like many other takeout dishes.
However, it’s important to note that rice noodles absorb liquid. This means that your leftover Pad Thai likely won’t be as “saucy” as it was when freshly made. If you’re a fan of extra saucy Pad Thai, I highly recommend making a double batch of the sauce and keeping a portion reserved to add to your leftovers before reheating. This will refresh the dish and bring back that luscious consistency.
To truly elevate your reheated Pad Thai, always refresh it with fresh garnishes. A handful of crisp bean sprouts, a sprinkle of more crushed peanuts for texture, an extra pinch of crushed red pepper for a renewed kick, and a squeeze of fresh lime juice will bring new life to your meal, adding that essential crunch and brightness that can diminish overnight.
Freezing Pad Thai for Future Enjoyment
Yes, you absolutely can freeze Pad Thai! In fact, you might find, as I do, that the dish tastes even better when reheated after freezing compared to simply refrigerating leftovers for a couple of days. The reason for this is that immediate freezing helps to lock in the current texture and moisture content of the dish, preventing it from drying out as it might in the refrigerator over time.
To get the best results, I recommend freezing your leftovers as soon as possible after cooking, rather than letting them sit in the fridge for an extended period. This practice ensures that when you thaw and reheat, your Pad Thai retains more of its original fresh flavor and texture. For convenient portioning and freezing, I highly recommend using freezer molds, which allow you to store individual servings. When you’re ready to enjoy, simply defrost a portion at room temperature for about 30 minutes, then reheat using your preferred method (microwave or air fryer). You’ll be surprised at how close it tastes to a freshly made batch!
Perfect Pairings for Your Pad Thai
Elevate your Pad Thai meal by serving it alongside complementary appetizers or side dishes. Here are some fantastic recipes that pair beautifully with the flavors of Pad Thai, creating a comprehensive and delightful Thai-inspired feast:
- Shrimp Egg Rolls
- Air Fryer Crab Rangoon
- Air Fryer Southwestern Egg Rolls
- Jerk Shrimp Recipe
More Takeout-Inspired Recipes
If you love recreating your favorite restaurant dishes at home, especially those delicious takeout classics, you’re in the right place! Explore more of our “lightened up” and easy-to-make copycat recipes:
- Keto Low Carb Orange Chicken
- Seafood Shrimp Pho Soup
- Keto Beef and Broccoli
- Chick-Fil-A Chicken Sandwich
- Red Lobster CopyCat Shrimp Scampi
- Instant Pot Olive Garden Zuppa Toscana Soup
- Keto Low Carb Zuppa Toscana Soup
- Panera Autumn Squash Soup
- Panera Broccoli Cheddar Soup
- Panda Express Kung Pao Chicken
- Tuna Poke Bowls
- Grilled Cedar Plank Shrimp
- Instant Pot Teriyaki Chicken
Lightened Up Pad Thai (Chicken and Shrimp)
Brandi Crawford
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15 mins
25 mins
40 mins
dinner, lunch
Thai
4 servings
443 kcal
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Equipment
- Freezer Soup Molds
- Cast Iron Wok
Ingredients
Pad Thai Sauce
- ⅓ cup brown sweetener See notes for substitutions.
- ⅓ cup water
- 1 ½ tablespoons tamarind paste See notes.
- 1 tablespoon soy sauce You can also use liquid aminos or coconut aminos.
- 1 tablespoon fish sauce See notes.
- 1 teaspoon crushed red pepper (flakes) Add more or less to taste.
Pad Thai
- 8 oz rice noodles See notes for substitutions.
- ½ pound raw shrimp Peeled and deveined.
- ½ pound boneless, skinless chicken breasts Cut into 1 inch cubes.
- salt and pepper to taste
- 2-3 teaspoons peanut oil Divided, Olive oil and avocado oil work fine.
- ¼ cup chopped onions
- 3 garlic cloves, minced
- 1 cup bean sprouts
- 2 tablespoons chopped green onions
- ¼ cup chopped roasted peanuts
- 2 eggs Beaten
Garnish
- fresh lime wedges
- bean sprouts
- green onions
- crushed red pepper (flakes)
Instructions
Rice Noodles
- Cook the rice noodles according to the package instructions. Once cooked, drain them and rinse with cold water to stop the cooking process and prevent sticking. Set aside. (Mine typically cook for about 3 minutes).
Pad Thai Sauce
- Place a skillet or saucepan over medium heat. Add all the ingredients for the Pad Thai sauce. Stir for several minutes until the sweetener has fully melted and integrated. The sauce will not become very thick but will bubble gently as the sweetener dissolves.
- If you are using monk fruit sweetener and prefer a single-pan method, be aware that it may crystallize and harden as it cools. To avoid this, you can cook the sauce in a separate small saucepan and keep it on low heat while you prepare the rest of the Pad Thai. Alternatively, you can simply set it aside and briefly microwave it before adding it to the noodles when ready.
Pad Thai
- Season the raw shrimp and cubed chicken breasts generously with salt and pepper to taste.
- Heat a large skillet or wok over medium-high heat and add 1 teaspoon of peanut oil. Add the seasoned shrimp and cook for 3-4 minutes, flipping halfway through, until they turn bright pink and are fully cooked. Remove the shrimp from the pan and set aside.
- Add the chicken cubes to the same pan. If needed, add another teaspoon of peanut oil. Cook the chicken for 5-6 minutes, flipping to ensure all sides are browned and the chicken is cooked through to an internal temperature of 165°F (74°C). Remove the chicken and set aside with the shrimp.
- If necessary, add another teaspoon of peanut oil to the pan. Add the chopped onions and minced garlic, sautéing for 2-3 minutes until they become fragrant and slightly softened.
- Introduce the cooked noodles, Pad Thai sauce, bean sprouts, green onions, and half of the chopped roasted peanuts to the pan. Toss and stir vigorously to thoroughly coat all the noodles with the sauce.
- Push the noodle mixture to one side of the pan to create an empty space. Pour in the beaten eggs and scramble them until cooked. Once set, mix the scrambled eggs into the noodle mixture.
- Return the cooked chicken and shrimp to the pan. Toss everything gently to combine all the ingredients.
- Serve immediately, garnished with the remaining crushed peanuts, fresh bean sprouts, additional green onions, and lime wedges for a final burst of flavor.
Video
Notes
- I love to serve my Pad Thai with extra crushed red pepper on top, so I usually go a little lighter during the cooking process and start with just 1 teaspoon. Adjust to your preferred spice level!
- The Pad Thai sauce is the most critical element of this recipe. Feel free to adjust it to your taste preferences as you go. You can make it sweeter, less sweet, or spicier by adding small amounts of ingredients and tasting until you achieve your desired balance.
- Peanut oil is recommended for its authentic flavor contribution, but olive oil or avocado oil can be used as suitable substitutes if preferred.
- You can use a large skillet or a wok for this recipe. If using a wok, keep in mind that food cooks much faster due to the high heat and thinner material, so stir-fry quickly and attentively.
- This recipe yields a moderately saucy Pad Thai. If you prefer a lot of sauce, consider doubling the sauce ingredients. Remember that this will impact the nutritional macros, so recalculate as needed.
- Bean sprouts can sometimes be tricky to find. Check your local Asian market for the freshest supply, though some larger grocery stores may carry them.
- Sweetener Substitutions: You can substitute monk fruit sweetener with an equal amount of palm sugar, coconut sugar, or regular refined table sugar.
- For liquid sweeteners, you can use ¼ cup of organic maple syrup or ¼ cup of honey in place of the monk fruit.
- Fish Sauce Flavor: Fish sauce is distinctly salty and umami-rich. Do not taste it straight, as its concentrated flavor is meant to enhance dishes when cooked. While some suggest Worcestershire sauce as a substitute, it won’t provide the same authentic flavor profile. Omitting fish sauce will significantly alter the dish’s taste.
- Tamarind Paste Substitution: If tamarind paste is unavailable, you can use fresh squeezed lime juice to taste, though the flavor will not be as complex or authentic.
- Eggs are a traditional component, but you can omit them if you prefer.
- Feel free to substitute the chicken and shrimp with any protein of your choice, including tofu for a vegetarian Pad Thai.
- I enjoy a generous amount of shrimp in my Pad Thai (perhaps from years of disappointment with meager portions in takeout orders!). Adjust the quantity to your liking.
- Chicken thighs can be used interchangeably with chicken breasts, offering a slightly richer flavor and more tender texture.
- Brown rice noodles are a great alternative to regular rice noodles, offering similar macros but differing in how your body processes them.
- For low-carb noodle alternatives:
- Hearts of Palm Linguine: My personal favorite pasta substitute. This vegetable, harvested from the inner core of palm trees, makes fantastic noodles.
- Zucchini Noodles: Easily created with a spiralizer.
- Spaghetti Squash: Provides natural, tender strands when baked.
- Miracle Noodles (Shirataki Noodles): These are virtually calorie-free and popular for keto diets, though their texture can be an acquired taste.
- If you choose to use Hearts of Palm Linguine, here’s an approximate nutritional breakdown per serving (please calculate your own macros based on specific ingredients): Calories: 293, Fat: 10g, Net Carbs: 12g, Protein: 26g.
Nutrition
Calories: 443kcal
Carbohydrates: 57g
Protein: 27g
Fat: 11g
Sugar: 2g
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
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