Chicken and Vegetable Pad Thai
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 pound boneless, skinless chicken breasts cut into 1 inch cubes5 Tablespoons plus 1 teaspoon Asian fish sauce1/2 pound firm tofu, cut into 1/4 inch cubes1 cup water2 Tablespoons lime juice1 1/2 teaspoons rice wine vinegar1 Tablespoon Brown Sugar, packed1/2 teaspoon salt1 teaspoon Sambal Oelek (Chili paste)1 package Rice Sticks3 Tablespoons Cooking Oil 4 garlic cloves1 inch piece of ginger, peeled and chopped1 yellow squash trimmed and sliced into match sticks1 zucchini trimmed and sliced into match sticks6 baby carrots sliced into match sticks1/2 red bell pepper sliced into match sticks2 medium banana peppers (hot) diced2/3 cup lighted salted peanuts, chopped2 cups bean sprouts2 Tablespoons Cilantro, chopped
In a small bowl, combine the chicken and 1/2 teaspoon of the fish sauce. In another bowl, combine the tofu with another 1/2 teaspoon of the fish sauce. In a medium bowl, combine the remaining 5 tablespoons fish sauce with the water, 1 1/2 tablespoons of the lime juice, the vinegar, sugar, salt and chili paste.
Prepare Rice Sticks according to package directions. Set aside.
Meanwhile, in a wok or large frying pan, heat 1 tablespoon of the oil over moderately high heat. Add the chicken and cook, stirring, until just done, 3 to 4 minutes. Remove. Put another tablespoon of oil in the pan. Add the tofu and cook, stirring, for 2 minutes. Remove. Put the remaining 1 tablespoon oil in the pan, add the garlic, ginger and vegetables and cook, stirring, for 2 minutes or until crisp tender. Remove.
Add the Rice Sticks and the fish-sauce mixture. Cook, stirring, until nearly all the liquid is absorbed, about 5 minutes. Stir in the chicken, tofu, vegetables, and 1/3 cup peanuts. Remove from heat. Stir in the remaining 1/2 tablespoon lime juice, the bean sprouts, and half the cilantro. Top with the remaining peanuts and cilantro.
Makes 8 servings. Very good as left overs.
Number of Servings: 8
Recipe submitted by SparkPeople user DOUGLASW1.
Prepare Rice Sticks according to package directions. Set aside.
Meanwhile, in a wok or large frying pan, heat 1 tablespoon of the oil over moderately high heat. Add the chicken and cook, stirring, until just done, 3 to 4 minutes. Remove. Put another tablespoon of oil in the pan. Add the tofu and cook, stirring, for 2 minutes. Remove. Put the remaining 1 tablespoon oil in the pan, add the garlic, ginger and vegetables and cook, stirring, for 2 minutes or until crisp tender. Remove.
Add the Rice Sticks and the fish-sauce mixture. Cook, stirring, until nearly all the liquid is absorbed, about 5 minutes. Stir in the chicken, tofu, vegetables, and 1/3 cup peanuts. Remove from heat. Stir in the remaining 1/2 tablespoon lime juice, the bean sprouts, and half the cilantro. Top with the remaining peanuts and cilantro.
Makes 8 servings. Very good as left overs.
Number of Servings: 8
Recipe submitted by SparkPeople user DOUGLASW1.
Nutritional Info Amount Per Serving
- Calories: 311.5
- Total Fat: 13.1 g
- Cholesterol: 32.9 mg
- Sodium: 1,190.9 mg
- Total Carbs: 27.6 g
- Dietary Fiber: 3.7 g
- Protein: 22.2 g
Member Reviews
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JAC-ATTACK
The family loved it! No leftovers. I skipped the tofu, banana peppers and chili paste but added red pepper flakes. Used half the rice sticks as this was all I had. I added an extra 1T brown sugar. I remember this being a very sweet dish in restaurants and while this one was not, no one noticed. - 11/8/09