Happy Monday!
OK, I know what you're thinking. Is it Monday already? The weekends go by way too fast. Luckily I have a delicious, easy, Chicken Pad Thai recipe to share with you that can be made in a matter of minutes.
I've been ordering a lot of Thai food lately and decided to finally take the plunge and try to make it.
The result: A fresh, tasty, HUGE dish! The rules of making Pad Thai are simple. As long as the noodles don't get overcooked and there's enough sauce; it can turn out beautifully.
This recipe also makes a ton of Pad Thai which will hold you over throughout the week. Who doesn't like leftovers?
Another bonus is this dish has about 400 calories a serving, over 20 grams of protein and is gluten free.
Servings: 6
Serving size- 1 cup
Calories: 408.5
Fat: 14.5 g
Calories: 408.5
Fat: 14.5 g
Carbs: 44.2 g
Fiber: 2.8 g
Fiber: 2.8 g
Protein: 22.5 g
Points: 10
Recipe:
8 oz. Thai rice noodles (about half of a 16 ounce package)
1 to 1 1/2 cups raw chicken breast, sliced (about four chicken breasts)
Marinade for chicken: 4 Tbsp of Kikkoman's Less Sodium Soy Sauce or GF Soy Sauce
4 cloves garlic, minced
1/4 tsp ground red pepper (cayenne) or 1-2 fresh chilies, minced, or 1/4 tsp hot chili sauce
3 cups fresh bean sprouts
3 spring (green) onions, sliced
1 Tbsp cilantro herb blend (Gourmet Garden- refrigerated tube) or dry cilantro
1/3 cup crushed or roughly chopped salted peanuts
1/4 cup fat free chicken broth
2 large eggs
vegetable oil for stir-frying (2 Tbsp for cooking chicken, 1 Tbsp for cooking the eggs)
1 jar of Thai Kitchen Original Pad Thai Sauce (8 oz)
1. Cut the pieces of chicken breast and place them in a medium container with the soy sauce. The chicken can also be marinated for up to 2 hours.
2. Bring a large pot of water to boil and remove from heat. Dunk in the rice noodles so they are submerged and have the noodles soak for 4 minutes.
3. After the noodles have soaked, pour them into a colander. Then, rinse the noodles with cold water.
4. Warm up a wok or large frying pan to medium heat. Add 1-2 Tbsp oil plus garlic and minced chili. Stir-fry for 30 seconds.
5. Add the chicken and the marinade to the pan. Stir-fry 30 seconds to a minute. When the wok/pan becomes dry, add a little chicken stock, 1-2 Tbsp at a time, to keep the chicken frying nicely. Continue stir-frying the chicken until it is cooked (5-8 minutes).
6. Add the noodles to the wok/pan and pour the Pad Thai sauce over. Using two spatulas, wooden spoons, or other utensils, immediately stir fry the noodles. Use the gentle lift and turn motion (like tossing a salad) to prevent the noodles from breaking. If the wok/pan is too dry, push the noodles aside and add a little more oil to the bottom.
7. Add the bean sprouts and continue "tossing" for 1 more minute.
8. Add the fresh coriander, spring onion and chopped/crushed nuts.
8 oz. Thai rice noodles (about half of a 16 ounce package)
1 to 1 1/2 cups raw chicken breast, sliced (about four chicken breasts)
Marinade for chicken: 4 Tbsp of Kikkoman's Less Sodium Soy Sauce or GF Soy Sauce
4 cloves garlic, minced
1/4 tsp ground red pepper (cayenne) or 1-2 fresh chilies, minced, or 1/4 tsp hot chili sauce
3 cups fresh bean sprouts
3 spring (green) onions, sliced
1 Tbsp cilantro herb blend (Gourmet Garden- refrigerated tube) or dry cilantro
1/3 cup crushed or roughly chopped salted peanuts
1/4 cup fat free chicken broth
2 large eggs
vegetable oil for stir-frying (2 Tbsp for cooking chicken, 1 Tbsp for cooking the eggs)
1 jar of Thai Kitchen Original Pad Thai Sauce (8 oz)
1. Cut the pieces of chicken breast and place them in a medium container with the soy sauce. The chicken can also be marinated for up to 2 hours.
2. Bring a large pot of water to boil and remove from heat. Dunk in the rice noodles so they are submerged and have the noodles soak for 4 minutes.
3. After the noodles have soaked, pour them into a colander. Then, rinse the noodles with cold water.
4. Warm up a wok or large frying pan to medium heat. Add 1-2 Tbsp oil plus garlic and minced chili. Stir-fry for 30 seconds.
5. Add the chicken and the marinade to the pan. Stir-fry 30 seconds to a minute. When the wok/pan becomes dry, add a little chicken stock, 1-2 Tbsp at a time, to keep the chicken frying nicely. Continue stir-frying the chicken until it is cooked (5-8 minutes).
6. Add the noodles to the wok/pan and pour the Pad Thai sauce over. Using two spatulas, wooden spoons, or other utensils, immediately stir fry the noodles. Use the gentle lift and turn motion (like tossing a salad) to prevent the noodles from breaking. If the wok/pan is too dry, push the noodles aside and add a little more oil to the bottom.
7. Add the bean sprouts and continue "tossing" for 1 more minute.
8. Add the fresh coriander, spring onion and chopped/crushed nuts.
Enjoy!
I would really enjoy going to Thailand someday! Until then, I will attempt to make Thai cuisine.
“What is this, a P.F. Chang’s?”-Alan, The Hangover 2
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