Expanding my cooking horizons on this one and attempting a new cuisine … Thai. I love Pad Thai and order it quite often, but always feel guilty and overly full afterwards. So, when I found this recipe on Skinny Taste, I had to try it. Since the boy doesn’t like seafood, I opted for chicken. Made a few other changes … Stevia instead of sugar, EVOO instead of oil, added more chili powder and left out the peanuts (because I don’t like them if you want to keep them, add them at the end of the process).
Coming in at only 318 calories, this was delicious. Although, next time, I will definitely add more spice.
Ingredients:
3 oz packaged rice noodles (rice sticks)
2 tsp olive oil
1 tsp minced garlic
4 oz chicken breast, skinless, boneless, cut into bite-size pieces
1 large egg
3 tsp egg whites
1 cup bean sprouts
1 oz Chinese chives (or scallions), cut into ¼ inch lengths
lime wedges
For the Seasonings:
1 1/2 tbsp fish sauce (A Taste of Thai brand for gluten free)
1.5 packets Stevia
2 tbsp water
1 tbsp rice vinegar
1 tsp chili powder or more, to taste
Directions:
Follow the package instructions to cook the dry rice noodles. The rice noodles should be soft (but still chewy and not mushy) after boiling. Rinse the boiled noodles with cold running water.
Mix all the seasoning ingredients in a small bowl until well combined, set aside.
Heat up a large skillet on high heat and add the oil. As soon as the oil is hot, add the garlic to the skillet and start stirring until you smell the aroma of the garlic. Add the chicken and continue stirring. As soon as the chicken changes color, add the noodles and stir-continuously, about 30 seconds. Use the spatula to push the noodles to one side of the skillet, and crack the eggs on the empty side of the skillet. Use the spatula to break the egg yolk and let cook for about 30 seconds. Combine the egg and the noodles, and add the seasoning sauce. Stir to combine well with the noodles.
Next, add the bean sprouts and scallions and continue stirring. As soon as the bean sprouts are cooked, turn off the heat and serve the Pad Thai immediately with the lime wedges.
Calories: 318
Carbs: 99g
Fat: 8g
Protein: 24g