Chicken Pad Thai
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
1 1/2 |
pounds |
boneless, skinless chicken breast -- sliced |
|
3 |
whole |
green onions -- sliced |
|
1/4 |
cup |
peanuts |
|
1 |
cup |
bean sprouts |
|
8 |
ounces |
rice noodles |
|
2 |
cloves |
garlic -- minced |
|
1 |
whole |
egg |
|
2 |
tablespoons |
cilantro -- chopped |
|
3 |
tablespoons |
vegetable oil |
|
Sauce |
||
|
2 |
tablespoons |
fresh lime juice |
|
1/4 |
teaspoon |
lime zest |
|
2 |
tablespoons |
brown sugar -- packed |
|
2 |
tablespoons |
low sodium soy sauce |
|
2 |
tablespoons |
hoisin sauce |
|
1 |
tablespoon |
chili garlic sauce |
|
1 |
teaspoon |
rice wine vinegar |
|
1 |
teaspoon |
cornstarch |
| Mix sauce ingredients together and set aside. Cook noodles according to package directions. Add 1 tablespoon oil to wok over medium heat. Add egg and cook until scrambled. Remove from wok. Heat 1 tablespoon oil in wok or large saucepan and heat to medium-high. Cook chicken until no longer pink in center. Remove from wok. Add remaining oil to wok. Add onions and bean sprouts. Cook for 1 minute. Add garlic and cook for 30 seconds. Add chicken, egg, and noodles to vegetables in wok. Heat through. Push to sides. Add sauce to center on wok and heat to boiling. Cook for a minute or two until thickened. Coast meat and vegetables. Sprinkle peanuts over dish and heat through. Notes: Traditional Pad Thai uses tamarind sauce and fish sauce which are not always easy to find. I substituted the soy sauce and hoisin. Makes 6 servings. |
| Per Serving: 411 Calories; 12g Fat (27.2% calories from fat); 30g Protein; 44g Carbohydrate; 2g Dietary Fiber; 101mg Cholesterol; 439mg Sodium. Exchanges: 2 1/2 Grain (Starch); 4 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 1/2 Other Carbohydrates. |