Low-Cal, Shiritaki Pad Thai
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Shiritaki Noodles, 16 ozChicken Breast, 1 breastCanola Oil, 2 tbsp Minced Garlic, 1 TbspEgg, 2 large Mung Bean Sprout, 2 cup Scallions, .5 cup, chopped White Wine Vinegar, 4 tbsp Brown Sugar, 2 TbspFish Sauce, 2 tbsp Crushed Red Pepper, .5 tsp Peanuts, .5 cup Lime, 1
Cook noodles according to their packaging. Drain.
Slice chicken into think strips and cut scallions.
Heat 1 tablespoon oil in a wok or large deep skillet over high heat until very hot. Add garlic and stir-fry until golden, about 10 seconds. Add eggs and cook, stirring, until scrambled, about 30 seconds. Add chicken and the remaining 1 tablespoon oil; stir-fry until cooked all the way through, about 5 minutes.
Add the noodles, bean sprouts, scallion greens, vinegar, fish sauce, brown sugar and crushed red pepper; toss until heated through, 1 to 2 minutes.
If desired, sprinkle with crushed peanuts and serve with lime wedges.
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user KOKOBUG110.
Slice chicken into think strips and cut scallions.
Heat 1 tablespoon oil in a wok or large deep skillet over high heat until very hot. Add garlic and stir-fry until golden, about 10 seconds. Add eggs and cook, stirring, until scrambled, about 30 seconds. Add chicken and the remaining 1 tablespoon oil; stir-fry until cooked all the way through, about 5 minutes.
Add the noodles, bean sprouts, scallion greens, vinegar, fish sauce, brown sugar and crushed red pepper; toss until heated through, 1 to 2 minutes.
If desired, sprinkle with crushed peanuts and serve with lime wedges.
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user KOKOBUG110.
Nutritional Info Amount Per Serving
- Calories: 230.6
- Total Fat: 13.9 g
- Cholesterol: 86.4 mg
- Sodium: 513.1 mg
- Total Carbs: 11.0 g
- Dietary Fiber: 2.1 g
- Protein: 14.8 g
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