Pad Thai on the Skinny
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Sauce:Fish Sauce, Thai Kitchen premium, 1/2 cup Splenda Brown Sugar Blend, 2 tsp Thai Wet Tamarind Paste, 1/2 cupWater 2 cupsGarlic, 6 clovesThai Chili Paste 1 tbsprice stick noodle, 8 oz Cooked in waterCooking Spray, Pam Cooking Spray, 27 gram Garlic, 4 cloves Onion - raw, 1 cup Chicken Breast, no skin, 4 breast, bone and skin removed cut into stripsSalt to tasteCooking Spray, Pam Cooking Spray, 27 gram Egg substitute, liquid (Egg Beaters), 1 cup Toppings:Carrots, raw, 2 cup, grated Green onion or scallions raw, 1 cupMung Bean Sprout, 2 cup Cilantro, raw, 1 cupPeanuts, dry-roasted, 1 cup Limes, 4 fruit (2" dia) cut into quarters
Combine sauce ingredients in a food processor and mix until combine. Place in a sauce pan and simmer over medium heat for 5 minutes. Set aside. Spray pan with cooking spray and scramble eggs until soft cooked and set aside. Add noodles to already boiling water and remove from heat, let sit for 3-4 minutes til soft and drain. Set aside. In a separate pan spray with cooking spray and saute onions, garlic, and chicken seasoned with salt until browned over medium heat. Add noodles, sauce and eggs and heat through until noodles are covered with sauce and being absorbed. This only takes 1-2 minutes. Dish out on serving plate and top with carrots, bean sprouts, cilantro, and chopped peanuts.
Serving Size: 1/8 of recipe (About 1 1/2 cups)
Number of Servings: 8
Recipe submitted by SparkPeople user JULWHEELER.
Serving Size: 1/8 of recipe (About 1 1/2 cups)
Number of Servings: 8
Recipe submitted by SparkPeople user JULWHEELER.
Nutritional Info Amount Per Serving
- Calories: 404.2
- Total Fat: 11.2 g
- Cholesterol: 69.4 mg
- Sodium: 1,542.1 mg
- Total Carbs: 36.6 g
- Dietary Fiber: 5.1 g
- Protein: 39.4 g
Member Reviews