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16Ingredients
45Minutes
200Calories
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Ingredients
US|METRIC
6 SERVINGS
- 6 oz. pad thai noodles (brown rice)
- 2 tsp. coconut oil
- 1 yellow onion (chopped)
- 2 cloves garlic (minced)
- 1 Tbsp. thai green curry paste
- 3 Japanese eggplants
- 1 sweet potato
- 1 red bell pepper (seeded and chopped)
- 2 cups unsalted diced tomatoes (jarred or boxed)
- 3/4 cup light coconut milk
- 2 tsp. evaporated cane juice (organic)
- 1 tsp. reduced sodium soy sauce
- 3 cups spinach leaves (torn)
- 1 tsp. lime zest (finely grated)
- 1 Tbsp. fresh lime juice
- 1/4 cup fresh cilantro (or torn basil leaves)
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NutritionView More
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200Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories200Calories from Fat80 |
% DAILY VALUE |
Total Fat9g14% |
Saturated Fat8g40% |
Trans Fat |
Cholesterol |
Sodium70mg3% |
Potassium1030mg29% |
Protein5g |
Calories from Fat80 |
% DAILY VALUE |
Total Carbohydrate29g10% |
Dietary Fiber10g40% |
Sugars12g |
Vitamin A120% |
Vitamin C80% |
Calcium6% |
Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Donovan 3 years ago
Couldn't find Japanese eggplant so I sub'd with a large peeled American one. Sweet potato still al dente after a 20 minute simmer so I'll probably par boil them next time. The eggplant did a fantastic job of absorbing all the wonderful flavors. I also upped the curry paste by 50%. Delicious!