Chicken Pad Thai
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
8 oz rice noodles, flat1 tbsp canola oil2 cloves garlic, minced2 c shredded Napa cabbage2 carrots, peeled and cut into thin slices5 egg whites, lightly beaten3 c bean sprouts1 c julienned zucchini1 c green onions, chopped1 lb boneless skinless chicken breast, cubedFor sauce:3 tbsp rice wine vinegar1/4 c tomato paste2 tbsp reserved water from noodles2 tbsp molasses2 tbsp soy sauce
1. Cover rice noodles with boiling water in a ceramic bowl. Cover and let stand for 20 minutes to soften noodles. Drain, reserving 2 tbsp of noodle water.
2. In a small bowl, whisk together all sauce ingredients. Set aside.
3. In a large skillet, saute chicken until cooked through. Remove and keep warm. Heat oil over medium heat. Stir in garlic, cabbage and carrot. Stir fry for 5 minutes. Make a well in the middle of the pan and scramble the egg whites. Add noodles and sauce and cook for 5 minutes. Add bean sprouts, zucchini, green onions and reserved chicken and cook a little longer to heat through. Remove from heat and serve.
Number of Servings: 8
Recipe submitted by SparkPeople user ERICACLAY10.
2. In a small bowl, whisk together all sauce ingredients. Set aside.
3. In a large skillet, saute chicken until cooked through. Remove and keep warm. Heat oil over medium heat. Stir in garlic, cabbage and carrot. Stir fry for 5 minutes. Make a well in the middle of the pan and scramble the egg whites. Add noodles and sauce and cook for 5 minutes. Add bean sprouts, zucchini, green onions and reserved chicken and cook a little longer to heat through. Remove from heat and serve.
Number of Servings: 8
Recipe submitted by SparkPeople user ERICACLAY10.
Nutritional Info Amount Per Serving
- Calories: 183.0
- Total Fat: 2.8 g
- Cholesterol: 32.9 mg
- Sodium: 394.0 mg
- Total Carbs: 21.6 g
- Dietary Fiber: 2.5 g
- Protein: 18.5 g
Member Reviews