Chicken Pad ThaiSubmitted by: ERICACLAY10
IntroductionRecipe 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.
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
3 tbsp rice wine vinegar
1/4 c tomato paste
2 tbsp reserved water from noodles
2 tbsp molasses
2 tbsp soy sauce
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.