Chicken Pad Thai

More sharing options

Share on Twitter

4 of 5 (3)

Nutritional Info

Servings Per Recipe: 8
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

View full nutritional breakdown of Chicken Pad Thai calories by ingredient

Introduction

Recipe from the Eat Clean Diet Cookbook. This was a vegetarian recipe, but I just tossed in some chicken to bulk it up a little bit. Recipe from the Eat Clean Diet Cookbook. This was a vegetarian recipe, but I just tossed in some chicken to bulk it up a little bit.

Minutes to Prepare: 50

Minutes to Cook: 25

Number of Servings: 8

Ingredients

8 oz rice noodles, flat

1 tbsp canola oil

2 cloves garlic, minced

2 c shredded Napa cabbage

2 carrots, peeled and cut into thin slices

5 egg whites, lightly beaten

3 c bean sprouts

1 c julienned zucchini

1 c green onions, chopped

1 lb boneless skinless chicken breast, cubed

For sauce:

3 tbsp rice wine vinegar

1/4 c tomato paste

2 tbsp reserved water from noodles

2 tbsp molasses

2 tbsp soy sauce

Directions

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.