Lighter Pad Thai
- Number of Servings: 6
Ingredients
1/2 cup chicken broth or water 2 Tbsp. oyster sauce4 Tbsp. tomato sauce 3 Tbsp. brown sugar 1Tbsp. each Canola/sesame oil 2 Tbsp. minced garlic 8 large peeled shrimp 1/2 cup cooked chicken breast1/4 cup Eggbeater12 oz. fresh stirfry vegetables1 T hot chili paste1 cup of bean sprouts 3 Tbsp. chopped peanuts 1/2 lb. whole wheat angel hair1 Tbsp. pickled radish 1 lime wedge for each plate 1 and 1/4 oz. light firm tofu, reconstructed into cakes and cubed
Soften angel hair in hot water.
Heat oil in large wok or skillet over high heat.
Add shrimp, chicken, garlic and eggs; stir slowly for about one min.
Add vegetables and stir fry for 5 min.
Add oyster sauce, tomato sauce, tofu, chili paste,pickled radish and sugar. Stir until well mixed.
Drain angel hair and stir into pan, making sure all noodles are coated with sauce.
Add chicken stock,; stir until sauce is slightly reduced. Noodles should be slightly moist, but not wet.
Top with bean sprouts and chopped peanuts, and toss to mix lightly.
Garnish with lime wedges.
Number of Servings: 6
Recipe submitted by SparkPeople user MARGESLP.
Heat oil in large wok or skillet over high heat.
Add shrimp, chicken, garlic and eggs; stir slowly for about one min.
Add vegetables and stir fry for 5 min.
Add oyster sauce, tomato sauce, tofu, chili paste,pickled radish and sugar. Stir until well mixed.
Drain angel hair and stir into pan, making sure all noodles are coated with sauce.
Add chicken stock,; stir until sauce is slightly reduced. Noodles should be slightly moist, but not wet.
Top with bean sprouts and chopped peanuts, and toss to mix lightly.
Garnish with lime wedges.
Number of Servings: 6
Recipe submitted by SparkPeople user MARGESLP.
Nutritional Info Amount Per Serving
- Calories: 369.0
- Total Fat: 13.5 g
- Cholesterol: 36.9 mg
- Sodium: 416.1 mg
- Total Carbs: 38.4 g
- Dietary Fiber: 7.2 g
- Protein: 23.5 g
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