Easy Chicken Pad Thai
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
6 oz Barilla Protein Plus Thin Spaghetti (by SGRAFF13) 12 oz Boneless Skinless Chicken Thigh 1 carrot Carrots, cooked 3 serving Zucchini (fresh) 1cup (124g) 3 tsp unpacked Brown Sugar 1 tbsp Asian Chili Paste (by REFERENCE)
Boil Pasta, drain and toss in a little olive oil to keep from sticking
Cut carrots and zucchini however you like, I julienned, and cook over medium-high heat with a little EVOO or CO. Add S & P if desired.
Remove veggies after 5 minutes, and heat another bit off EVOO and toss pasta with Soy sauce, Chili paste, brown sugar and water. The sauce should thicken up in about 5 minutes. Toss Grilled Chicken and veggies in (or you could do vegetarian but the nut. facts is based on 3 chicken thighs. Garnish with Cilantro and peanuts if desired.
Serving Size: Makes 4 bowls - hefty portions
Number of Servings: 4
Recipe submitted by SparkPeople user TATIANAM8910.
Cut carrots and zucchini however you like, I julienned, and cook over medium-high heat with a little EVOO or CO. Add S & P if desired.
Remove veggies after 5 minutes, and heat another bit off EVOO and toss pasta with Soy sauce, Chili paste, brown sugar and water. The sauce should thicken up in about 5 minutes. Toss Grilled Chicken and veggies in (or you could do vegetarian but the nut. facts is based on 3 chicken thighs. Garnish with Cilantro and peanuts if desired.
Serving Size: Makes 4 bowls - hefty portions
Number of Servings: 4
Recipe submitted by SparkPeople user TATIANAM8910.
Nutritional Info Amount Per Serving
- Calories: 280.0
- Total Fat: 7.5 g
- Cholesterol: 68.8 mg
- Sodium: 187.8 mg
- Total Carbs: 36.4 g
- Dietary Fiber: 4.1 g
- Protein: 23.1 g
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