- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 311.5
- Total Fat: 13.1 g
- Cholesterol: 32.9 mg
- Sodium: 1,190.9 mg
- Total Carbs: 27.6 g
- Dietary Fiber: 3.7 g
- Protein: 22.2 g
Chicken and Vegetable Pad ThaiSubmitted by: DOUGLASW1
IntroductionA delicious and healthy meal. This is a little spicy so you can reduce the chili paste to make it less spicy or increase it to make it more so. A delicious and healthy meal. This is a little spicy so you can reduce the chili paste to make it less spicy or increase it to make it more so.
1 pound boneless, skinless chicken breasts cut into 1 inch cubes
5 Tablespoons plus 1 teaspoon Asian fish sauce
1/2 pound firm tofu, cut into 1/4 inch cubes
1 cup water
2 Tablespoons lime juice
1 1/2 teaspoons rice wine vinegar
1 Tablespoon Brown Sugar, packed
1/2 teaspoon salt
1 teaspoon Sambal Oelek (Chili paste)
1 package Rice Sticks
3 Tablespoons Cooking Oil
4 garlic cloves
1 inch piece of ginger, peeled and chopped
1 yellow squash trimmed and sliced into match sticks
1 zucchini trimmed and sliced into match sticks
6 baby carrots sliced into match sticks
1/2 red bell pepper sliced into match sticks
2 medium banana peppers (hot) diced
2/3 cup lighted salted peanuts, chopped
2 cups bean sprouts
2 Tablespoons Cilantro, chopped
Prepare Rice Sticks according to package directions. Set aside.
Meanwhile, in a wok or large frying pan, heat 1 tablespoon of the oil over moderately high heat. Add the chicken and cook, stirring, until just done, 3 to 4 minutes. Remove. Put another tablespoon of oil in the pan. Add the tofu and cook, stirring, for 2 minutes. Remove. Put the remaining 1 tablespoon oil in the pan, add the garlic, ginger and vegetables and cook, stirring, for 2 minutes or until crisp tender. Remove.
Add the Rice Sticks and the fish-sauce mixture. Cook, stirring, until nearly all the liquid is absorbed, about 5 minutes. Stir in the chicken, tofu, vegetables, and 1/3 cup peanuts. Remove from heat. Stir in the remaining 1/2 tablespoon lime juice, the bean sprouts, and half the cilantro. Top with the remaining peanuts and cilantro.
Makes 8 servings. Very good as left overs.
Number of Servings: 8
Recipe submitted by SparkPeople user DOUGLASW1.
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Member Ratings For This Recipe
The family loved it! No leftovers. I skipped the tofu, banana peppers and chili paste but added red pepper flakes. Used half the rice sticks as this was all I had. I added an extra 1T brown sugar. I remember this being a very sweet dish in restaurants and while this one was not, no one noticed. - 11/8/09