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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 183.0
  • Total Fat: 2.8 g
  • Cholesterol: 32.9 mg
  • Sodium: 394.0 mg
  • Total Carbs: 21.6 g
  • Dietary Fiber: 2.5 g
  • Protein: 18.5 g

View full nutritional breakdown of Chicken Pad Thai calories by ingredient
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Chicken Pad Thai

Submitted by: ERICACLAY10
Chicken Pad Thai

Introduction

Recipe from the Eat Clean Diet Cookbook. This was a vegetarian recipe, but I just tossed in some chicken to bulk it up a little bit. Recipe from the Eat Clean Diet Cookbook. This was a vegetarian recipe, but I just tossed in some chicken to bulk it up a little bit.
Number of Servings: 8

Ingredients

    8 oz rice noodles, flat
    1 tbsp canola oil
    2 cloves garlic, minced
    2 c shredded Napa cabbage
    2 carrots, peeled and cut into thin slices
    5 egg whites, lightly beaten
    3 c bean sprouts
    1 c julienned zucchini
    1 c green onions, chopped
    1 lb boneless skinless chicken breast, cubed

    For sauce:
    3 tbsp rice wine vinegar
    1/4 c tomato paste
    2 tbsp reserved water from noodles
    2 tbsp molasses
    2 tbsp soy sauce

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Directions

1. Cover rice noodles with boiling water in a ceramic bowl. Cover and let stand for 20 minutes to soften noodles. Drain, reserving 2 tbsp of noodle water.

2. In a small bowl, whisk together all sauce ingredients. Set aside.

3. In a large skillet, saute chicken until cooked through. Remove and keep warm. Heat oil over medium heat. Stir in garlic, cabbage and carrot. Stir fry for 5 minutes. Make a well in the middle of the pan and scramble the egg whites. Add noodles and sauce and cook for 5 minutes. Add bean sprouts, zucchini, green onions and reserved chicken and cook a little longer to heat through. Remove from heat and serve.

Number of Servings: 8

Recipe submitted by SparkPeople user ERICACLAY10.






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