THAI CHICKEN PEANUT NOODLES
My husband loves the spicy flavors in these Thai chicken noodles and often breaks out the chopsticks for a more immersive experience. - Jennifer Fisher, Austin, Texas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, whisk the first six ingredients until blended. Cook spaghetti according to package directions; drain., Meanwhile, in a large skillet, cook chicken, carrots, pepper and garlic over medium heat 5-6 minutes or until chicken is no longer pink, breaking up chicken into crumbles; drain., Stir in peanut butter mixture; bring to a boil. Reduce heat; simmer, uncovered, 3-5 minutes or until sauce is slightly thickened. Serve with spaghetti. Top with peanuts and green onions.
Nutrition Facts :
THAI CHICKEN NOODLE BOWL
Savory and flavorful with the crunch of fresh vegetables and the smoothness of coconut milk, this Thai noodle bowl is a winner.
Provided by Laura
Time 40m
Number Of Ingredients 16
Steps:
- Soak noodles in water while you prepare the rest of the recipe. They need to soak about 20-30 minutes.
- Add canola oil to pan over medium-high heat. Once oil is shimmering, add ginger and garlic to pan. Cook for 30 seconds until fragrant, stirring constantly to prevent burning.
- Add chicken to pan with ginger and garlic. Cook for 5-7 minutes or until cooked through, stirring occasionally.
- Remove mixture from pan and set aside. Wipe out pan and return to stove over medium-high heat.
- Add curry paste to pan and sauté about 1 minute or until fragrant. Add coconut milk, soy sauce, fish sauce, and broth, and stir to combine. Reduce heat to medium. Simmer for 10 minutes.
- While sauce simmers, cook noodles according to package directions. Drain and set aside.
- Add reserved chicken mixture to sauce in pan along with cabbage and carrots. Heat about 5 minutes or until chicken is warmed through.
- Place noodles in bowl and top with chicken/sauce mixture. Garnish with bean sprouts, cilantro, scallions, and fresh lime.
Nutrition Facts : Calories 658 calories, Carbohydrate 41 grams carbohydrates, Cholesterol 145 milligrams cholesterol, Fat 29 grams fat, Fiber 4 grams fiber, Protein 60 grams protein, SaturatedFat 21 grams saturated fat, ServingSize 1, Sodium 1695 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
SPICY THAI CHICKEN AND VEGGIE NOODLES
This Spicy Thai Chicken and Veggie Noodles is super quick to prepare and ready in just 30 minutes from start to finish! The best and easiest way to make Thai style noodles, loaded with veggies and chicken. Perfect for a busy weeknight!
Provided by Joanna Cismaru
Categories Dinner Lunch Main Course
Time 30m
Number Of Ingredients 17
Steps:
- Cook noodles: Cook the Asian style noodles according to package directions.
- Make the sauce: Whisk all the sauce ingredients together in a medium size bowl and set aside.
- Saute the veggies: Heat the sesame oil in a skillet over medium-high heat. Add the sliced mushrooms to the skillet and cook for about 5 minutes or until the mushrooms begin to brown, stirring them occasionally. Once the mushrooms have browned, add the sliced peppers and garlic and cook for an additional 3 minutes until the peppers begin to soften.
- Finish the noodles: Add the chopped chicken to the skillet and toss everything together, then pour the sauce and stir. Cook for 2 more minutes until the sauce comes to a boil. At this time you can taste and season with salt and pepper if needed. Add cooked noodles and toss everything together. The noodles will absorb all the extra sauce.
- Garnish and serve: Garnish with chopped green onions and peanuts.
Nutrition Facts : Calories 603 kcal, Carbohydrate 91 g, Protein 32 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 59 mg, Sodium 1529 mg, Fiber 4 g, Sugar 12 g, ServingSize 1 serving
THAI PEANUT CHICKEN AND NOODLES
This versatile chicken recipe is very similar to chicken pad Thai but easier to make and tastes just as good. Rice noodles can be swapped with mung bean noodles or any type of egg noodles. -Kristina Segarra, Yonkers, New York
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- For sauce, whisk together first eight ingredients. Bring a large saucepan of water to a boil; remove from heat. Add noodles; let stand until noodles are tender but firm, 3-4 minutes. Drain; rinse with cold water and drain well., In a large skillet, heat 1 tablespoon peanut oil over medium-high heat; saute chicken until no longer pink, 5-7 minutes. Remove from pan., In same pan, saute onion in remaining oil over medium-high heat until tender, 2-3 minutes. Stir in sauce; cook and stir over medium heat until slightly thickened. Add noodles and chicken; heat through, tossing to combine. If desired, top with cucumber and chopped peanuts. Serve immediately.
Nutrition Facts : Calories 444 calories, Fat 13g fat (2g saturated fat), Cholesterol 56mg cholesterol, Sodium 1270mg sodium, Carbohydrate 48g carbohydrate (6g sugars, Fiber 2g fiber), Protein 34g protein.
THAI-STYLE CHICKEN WITH NOODLES
This is a great quick recipe for midsummer's nights. It has a creamy coconut blend, but beware of its sharp twist of chile pepper!
Provided by Eleanor Bell
Categories World Cuisine Recipes Asian Thai
Time 40m
Yield 6
Number Of Ingredients 16
Steps:
- Heat the sesame oil and vegetable oil in a large wok over high heat. Fry the onion, ginger and chile pepper, stirring constantly until onion is tender. Add chicken strips, lime juice, soy sauce, basil and cilantro. Cook, stirring constantly until chicken pieces are golden and cooked through. Pour in the coconut milk, and bring to a boil. Stir together the cornstarch and water; stir into the sauce. Let simmer for 10 minutes, or until thickened.
- Meanwhile, soak noodles in hot water for 3 minutes. Bring a large pot of water to a boil. Add soaked noodles, and cook for 3 minutes, or until tender; drain.
- Serve the chicken mixture over noodles, and garnish with a twist of lime and a drizzle of cream.
Nutrition Facts : Calories 450.8 calories, Carbohydrate 54.1 g, Cholesterol 49 mg, Fat 16.3 g, Fiber 2.4 g, Protein 21.7 g, SaturatedFat 10 g, Sodium 212.2 mg, Sugar 1.9 g
CHICKEN PAD THAI NOODLES RECIPE
Chicken Pad Thai Noodle Recipe is a delicious recipe which is a simple stir fried Rice noodle that is tossed along with red bell peppers, carrots, onions and chicken strips. The noodles are then flavoured with soy, fish sauce and some tangy ketchup. Finally it is topped with toasted peanuts and crushed chilli flakes. This dish is served as a street food in many small eatery place in Thailand. The authentic pad Thai has dried shrimp, seafood like fresh crab meat, squid and shrimp. But you are free to add in any vegetables or meat of your choice. Serve the Chicken Pad Thai Noodle along with Thai Green Papaya Salad Recipe, Sichuan Style Chilli Potato to enjoy your delicious weekend dinner. If you are looking for more Noodle recipes here are some : Singapore Rice Noodles Recipe with Peanuts and Sriracha Cold Asian Noodle Salad Flavoured With Peanuts And Sesame Chinese Bhel Recipe (Crispy Noodle Salad)
Provided by Archana's Kitchen
Time 35m
Yield Makes: 4 Servings
Number Of Ingredients 18
Steps:
- To begin making the Chicken Pad Thai Noodle Recipe, boil water over a sauce pan to cook the noodles.
- Add the Pad Thai Rice noodles into the boiling water and cook the noodles until it is soft and done. Once it is cooked drain the water and wash the noodles once under the running water to prevent further cooking.
- Toss the rice noodles in a teaspoon of oil and keep it aside.
- Heat a wok with oil over medium heat, add ginger and garlic, and allow it sizzle for few seconds. Once done add in your sliced onions and saute till they are translucent.
- Add chopped carrot and saute for 2 minutes and add in your colored bell peppers into the wok and saute till all the vegetables are just cooked.
- Add the chicken breast, sprinkle some salt and cover the pan and cook the chicken on medium heat until the chicken is cooked. This will take about 4 to 5 minutes on medium heat.
- In a separate bowl add in soy sauce, fish sauce,peanut butter, sweet and spicy chilli sauce, brown sugar, salt and whisk well. Add this pad thai sauce mixture into the chicken and vegetables and toss well to combine - for about a minute.
- Once it is mixed toss in the cooked rice noodles give the Chicken Pad Thai Noodles a good mix.
- Toss the Chicken Pad Thai Noodles on high heat for a good 2 to 3 minutes, so the noodles and chicken get well coated with the sauces.
- Check the Chicken Pad Thai Noodle for seasonings again and add more sauces if required. Once done, turn off the heat.
- Transfer the Chicken Pad Thai Noodle into a bowl with crushed peanuts and dried red chilli flakes and serve hot.
- Serve the Chicken Pad Thai Noodles along with Thai Green Papaya Salad Recipe, Sichuan Style Chilli Potato to enjoy your delicious weekend dinner.
EASY THAI CHICKEN
So sticky, so tender, so moist and just packed with so much flavor. And it's an easy peasy weeknight meal, made in 30 min or less!
Provided by Chungah Rhee
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F. To make the sauce, whisk together chili sauce, soy sauce, garlic, fish sauce, ginger, lime juice and Sriracha in a small bowl; set aside. Melt butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side. Stir in chili sauce mixture. Place into oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes. Then broil for 2-3 minutes, or until caramelized and slightly charred. Serve immediately, garnished with peanuts and cilantro, if desired.
12 MINUTE THAI CHICKEN PEANUT NOODLES
Recipe video above. Thai Chicken Peanut Noodles is what you make when you've got less than 15 minutes to get dinner on the table and you need a Thai fix! Using chicken mince means no meat prep - and you can switch it out with literally any ground meat (beef, turkey, pork). It might not be authentic Thai ... but it's fast and 100% delicious!NOTE: Trick here is to work quickly so the sauce isn't all absorbed by the noodles which will make them bloated and clumpy. If your noodles do absorb all the sauce, just add a splash of water to thin it out.
Provided by Nagi
Categories Mains
Number Of Ingredients 15
Steps:
- Sauté garlic: Heat oil in a medium skillet over high heat (not too large, else the sauce will evaporate too quickly). Add garlic and cook for 20 seconds until it turns golden.
- Cook chicken: Add chicken mince and cook for 2 minutes, breaking it up as you go, until it mostly changes from pink to white.
- Add flavourings: Add 1 tbsp red curry paste, curry powder and soy sauce. Cook for 1 minute.
- Cook extra curry paste: Clear a space in the middle of the pan, add remaining 1/2 tbsp curry paste, stir the curry paste for 30 seconds.
- Simmer stock: Add chicken stock, bring to a simmer then reduce to medium-high. Simmer for 1 minute.
- Add noodles: Squish the noodle cakes in, pushing chicken aside so the noodles are as submerged as possible.
- Cook 45 sec, flip, 30 sec: Leave to cook for 45 seconds, then flip noodles. Leave for another 30 seconds, then separate the noodles with 2 wooden spoons.
- Add peanut sauce: Push noodles aside, add coconut milk, peanut butter and vinegar, then give it a quick mix to mostly dissolve the peanut butter.
- Toss with spinach: Add spinach, toss with the noodles for 30 seconds until wilted. Make sure it's still pretty saucy - everybody loves sauce!
- Serve: Transfer to serving bowls, sprinkle with coriander, peanuts and Sriracha or chilli paste if desired.
Nutrition Facts : Calories 581 kcal, Carbohydrate 14 g, Protein 31 g, Fat 48 g, SaturatedFat 22 g, Cholesterol 86 mg, Sodium 950 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
SPICY THAI BASIL, CHICKEN & NOODLE STIR-FRY
This is a recipe I got off the Thai Kitchen red rice noodles box. It's fantastic and very authentic tasting. It's also good with regular rice noodles and Asian wheat noodles. I've made it with Italian sweet basil, and also by substituting cilantro for the basil. Both are very good. I haven't tried it yet, but I think this would be great served with crushed peanuts sprinkled on top. I'm posting the recipe here for safekeeping.
Provided by Goody2shz
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- 1. Mix sugar, lime juice and fish sauce in small bowl. Set aside. Bring large pot of water to boil. Remove from heat. Add red rice noodles, stirring to separate noodles in water. Let stand 5 to 7 minutes or until noodles are tender but firm. (If you are using Asian wheat noodles, you will need to actually cook them for 5-7 minutes rather than merely letting them soak in hot water.) Drain well. Place in serving bowl. Set aside.
- 2. Meanwhile, heat oil in large skillet or wok on medium-high heat. Add garlic and chile; stir fry 15 seconds or until fragrant. Add chicken, carrots and green onions; stir fry 3 to 5 minutes or until chicken is cooked through.
- 3. Stir in fish sauce mixture; stir fry 1 minute. Add basil (or cilantro); stir fry 30 seconds or until basil (or cilantro) is wilted. Add to noodles in bowl; toss to coat. Serve immediately.
- Tip: Thai basil has dark green leaves with purple stems and has a licorice flavor. It can be found in most Asian markets. If unavailable, substitute Italian basil.
THAI CHICKEN WITH NOODLES FOR TWO
This is a simple Thai chicken recipe that I created with ingredients on hand.
Provided by pamjlee
Categories World Cuisine Recipes Asian
Time 56m
Yield 2
Number Of Ingredients 13
Steps:
- Heat vegetable oil in a saucepan over medium heat. Add red bell pepper, onion, mushrooms, garlic, ginger, and red pepper flakes; cook and stir until softened, about 5 minutes. Transfer to a plate.
- Cook and stir chicken in the same saucepan until no longer pink in the center, about 5 minutes. Return red bell pepper mixture to the saucepan. Add chicken broth, peanut butter, and peanuts. Simmer over low heat, stirring occasionally, until sauce is smooth, about 5 minutes.
- Bring a pot of salted water to a boil. Add green beans and egg noodles; cook until egg noodles are tender, about 6 minutes. Drain. Stir green beans and egg noodles into the chicken and sauce mixture.
Nutrition Facts : Calories 1025 calories, Carbohydrate 73.8 g, Cholesterol 107.8 mg, Fat 60.4 g, Fiber 13.3 g, Protein 57.1 g, SaturatedFat 9.8 g, Sodium 817.9 mg, Sugar 12.4 g
EASY PAD THAI
Steps:
- Gather the ingredients.
- Combine the chicken stock, rice vinegar, lime juice, brown sugar, fish sauce, 1 tablespoon soy sauce, and cayenne pepper in a cup or small bowl, stirring to dissolve the sugar. Set aside.
- Place the chopped chicken in a bowl and toss with the 1 1/2 tablespoons soy sauce. Set aside.
- Bring a large pot of water to boil. Add the rice noodles and cook approximately 6 minutes, or until soft enough to bend easily but still firm and a little crunchy when you try to eat it (undercooked by regular standards). Drain and rinse noodles briefly with cold water to keep them from sticking. Set aside.
- Heat a wok or large frying pan over medium-high heat. Drizzle in the oil and swirl around. Add the garlic, chili, and galangal or ginger. Stir-fry 1 minute.
- Add the chicken and stir-fry 2 minutes. Add the shrimp, continuing to stir-fry until they turn pink and chicken is opaque-about 2 to 3 minutes.
- When pan becomes dry, add 1 to 2 tablespoons of the pad thai sauce-just enough to keep ingredients frying nicely.
- Push the ingredients to the side of the pan (if the pan is dry, drizzle in a little oil). Crack the egg into the empty space and stir-fry quickly to scramble.
- Add the drained noodles plus 3 to 4 tablespoons of the pad thai sauce. Using two utensils, lift and turn the noodles with the other ingredients. Continue in this way, adding more sauce every minute or two, until all the sauce has been added and noodles are chewy and a little bit sticky, 8 to 10 minutes.
- Fold in the bean sprouts and green onion. Remove from heat and taste-test, adding more fish sauce or lime until the desired taste is achieved.
- Portion out onto individual plates and add a lime wedge on the side. Top with a sprinkle of chopped peanuts.
Nutrition Facts : Calories 550 kcal, Carbohydrate 52 g, Cholesterol 150 mg, Fiber 5 g, Protein 31 g, SaturatedFat 3 g, Sodium 2034 mg, Sugar 21 g, Fat 26 g, ServingSize 2 to 3 servings, UnsaturatedFat 0 g
CHILD-FRIENDLY THAI CHICKEN NOODLES
Introduce exotic flavours to your kids with this subtly spiced, fragrant Thai chicken curry. Make it in 30 minutes and refrigerate leftovers for tomorrow's lunch
Provided by Caroline Hire - Food writer
Categories Dinner
Time 30m
Yield Serves 2 adults + 2 children
Number Of Ingredients 12
Steps:
- Blanch the sugar snap peas in a bowl of boiling water for 2 mins, then drain. Heat the oil in a large frying pan. Add the spring onions, garlic, ginger and chicken. Gently fry for 2-3 mins. Stir in the curry paste and cook for 1 minute more. Add the coconut milk to the pan, along with a splash of water, the lime juice, peas and sugar snap peas. Gently bubble for around 5 mins until the chicken is cooked through.
- Meanwhile, cook the noodles according to the pack instructions. Drain. Stir the noodles through the sauce, scatter with coriander and serve with a wedge of lime for squeezing over.
Nutrition Facts : Calories 532 calories, Fat 26 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 37 grams protein, Sodium 0.84 milligram of sodium
THAI STYLE STEAMED CHICKEN WITH NOODLES
With lemongrass, fresh coriander and sweet chilli sauce, this chicken will tickle your tastebuds. You will need a large bamboo steamer for this dish. My 8 inch steamer fits two average sized chicken breasts (250g / ½ lb each).
Provided by Neonprincess
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Drop swiss chard leaves into a pan of boiling water, drain immediately, then dip into a bowl of iced water until cold. Drain well.
- Place a chicken fillet on a swiss chard leaf, sprinkle with lime leaves, chilli and lemongrass. Wrap swiss chard leaf around chicken to enclose (you may need more than one leaf if they aren't large enough).
- Line a bamboo steamer with baking paper or a heatproof plate. Place chicken in prepared steamer over a wok or pan of simmering water. Cover and steam about 15 minutes or until cooked through.
- Meanwhile, place noodles in a large heatproof bowl, cover with hot water and stand for 5 minutes; drain.
- To make sweet chilli dressing combine all ingredients in a small screw-top jar and shake well.
- Toss half of the sweet chilli dressing through the noodles. Slice the chicken in thick slices and serve with noodles and remaining sweet chilli dressing.
Nutrition Facts : Calories 468.6, Fat 0.8, SaturatedFat 0.2, Sodium 561.6, Carbohydrate 106.8, Fiber 2.8, Sugar 0.7, Protein 5.4
THAI NOODLES WITH CHICKEN
Categories Chicken Herb Poultry Dinner Lunch Healthy Noodle Self Pescatarian Dairy Free Wheat/Gluten-Free Tree Nut Free
Yield Makes 4 servings
Number Of Ingredients 15
Steps:
- Bring lightly salted water to a boil in a medium pot; cook noodles 3 minutes. Place cabbage in a colander and drain noodles over cabbage; immediately rinse with cold water. Drain again. Toss cabbage and noodles in a bowl with carrots, cucumber, pepper, scallions and chicken. Whisk basil, mint, juice, vinegar, sugar, fish sauce, chile paste and oil in another bowl; drizzle over noodle mixture; toss and divide among 4 bowls.
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- Thai Lemongrass Roasted Chicken. Thai lemongrass roasted chicken is famous throughout Southeast Asia. Every cook has their own version, more or less spicy with a sweeter or more savory sauce.
- Thai Cashew Chicken Stir-Fry. This Thai cashew chicken stir-fry is one of many stir-fry recipes that came to Thailand via China. Very popular in Thai restaurants, this famous chicken stir-fry recipe is made with lean chicken breast, shiitake mushrooms, and greens, like bok choi.
- Thai Tom Yum Baked Chicken. Tom Yum sauce can be bought pre-made in Asian or Thai supermarkets, but there's nothing like the flavor of a fresh homemade paste.
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- Thai Chicken Satay. Chicken or beef satays are a tasty and easy way of delivering a healthy meal to your table. Marinate small pieces of chicken in a flavorful mixture of spices, soy sauce, herbs, and fish sauce, and grill or broil in the oven for 10 to 20 minutes.
- Tamarind Chicken Stir-Fry. Tamarind is a sour fruit that is used in many cuisines, from Asia to Africa and Latin America. It has a strong tangy flavor and can be bought in a paste with or without sugar.
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THAI CHICKEN NOODLES - MODERN HONEY
From modernhoney.com
5/5 (7)Total Time 25 minsCategory DinnerCalories 314 per serving
- Add chicken breast and saute for 4-5 minutes. Sprinkle with salt and pepper. Add peppers. Saute for 6-8 more minutes until chicken is cooked thorough.
- In small bowl, combine chicken broth, ginger, chili garlic sauce, hoisin sauce, and peanut butter. Whisk together.
THAI CHICKEN WITH RICE NOODLES - 20 MINUTE DINNER - SOUPADDICT
From soupaddict.com
5/5 (5)Category Main CourseCuisine ThaiTotal Time 20 mins
- Heat oil in a large skillet over medium heat until shimmering. Season chicken thigh pieces with salt and pepper, and place in skillet in a single layer. Add the shallots and cook until the chicken is lightly golden on both sides, about 7 minutes.
- Meanwhile, combine the sugar, fish sauce, water, rice vinegar, hoisin, garlic, ginger, curry paste (if using) and peppers in a medium bowl. Whisk to combine, until sugar is dissolved.
- When thighs are golden, add the sauce to the skillet. Bring to a good simmer and maintain to finish cooking the chicken, about 5 minutes. Sauce will thicken slightly. For a thicker sauce, sprinkle 1/4 teaspoon of the corn starch over the top of the sauce with your fingers (to break up clumps). Stir well for one minute. If you want it thicker, add the remaining 1/4 teaspoon.
ONE SKILLET THAI CHICKEN THIGHS + NOODLES - CAFE DELITES
From cafedelites.com
5/5 (2)Estimated Reading Time 5 minsServings 6
- To prepare the glaze, combine all of the glaze ingredients in a deep bowl; whisk until combined. Pour about 2 cups of the sauce into a small, non stick saucepan and reserve for later (you need only 1/4 cup of sauce for the marinade).
- Trim any extra skin and fat from the chicken thighs. Place the thighs into 1/4 cup of marinade and toss to evenly coat.
- Heat the peanut oil in a large skillet over high heat and sear the thighs on both sides until browned (about 4-5 minutes each side).
THAI CHICKEN AND NOODLE CURRY RECIPE | MYRECIPES
From myrecipes.com
5/5 (7)Total Time 45 minsServings 4-6Calories 414 per serving
- Bring a medium pot of water to a boil. Add noodles and cook until softened, about 4 minutes. Drain and rinse with cold water. Set aside.
- Heat oil in a wok or large frying pan over high heat. Add garlic and shallots and cook until fragrant, about 30 seconds. Add chicken, curry paste, and half the coconut milk. Stir well to dissolve paste and boil until liquid is slightly reduced, about 5 minutes. Stir in remaining coconut milk, the sugar, lime juice, soy sauce, and fish sauce, then bring to a boil. Reduce heat and simmer until liquid is slightly thicker, 2 to 3 minutes more.
- Add noodles, toss to coat, and cook a few minutes until hot, stirring often. Pour mixture into a serving bowl. Sprinkle with green onions, cilantro, and basil. Serve with lime wedges.
- *Find in grocery stores' Asian foods aisle, at Asian markets, or on amazon.com. Use regular basil if Thai isn't available.
THAI CHICKEN WITH RICE NOODLES - DAMN DELICIOUS
From damndelicious.net
Estimated Reading Time 3 mins
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Servings 4Energy 579 CaloriesCarbohydrate 82 gFat 13 g
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