As you can see I have been a giant SLACKER on my blog posts, but the cooking goes on......I found this recipe from Weight Watchers and didn't change too much about it. It is REALLY good, surprising since I use to live at Pei Wei but this version of Pad Thai really satisfies that Pei Wei craving with WAY less calories....
Ingredients
7 oz Noodle, rice, packaged
1 pound(s) Chicken, breast, raw, without skin, without bone
¼ cup(s) Sauce, fish, ready-to-serve
4 cup(s) Broccoli, uncooked
1 medium Carrots, uncooked
¼ cup(s) Juice, lime, fresh
3 Tbsp Sugar, white
3 Tbsp Water or mineral water
1½ tsp Ginger root, raw
2 spray(s) Cooking spray
4 tsp Oil, peanut
1 tsp Peppers, hot chili, green, raw
1 medium Garlic, fresh
1½ cup(s) Sprouts, bean
2½ oz Peanuts
½ cup(s) Cilantro, raw
Instructions
1. Soak noodles in cold water for 1 hour.
2. Place chicken in a small bowl and cover with 1 tablespoon of fish sauce; set aside.
3. Steam broccoli and carrot until crisp-tender, about 8 to 10 minutes. Immediately immerse in cold water; drain and set aside.
4. Meanwhile, in another small bowl, combine remaining 3 tablespoons of fish sauce, 3 tablespoons of lime juice, sugar, water and ginger; mix well and set aside.
5. Coat a large wok or skillet with cooking spray and warm over medium-high heat; add 2 teaspoons of oil. When hot, add chicken; cook, stirring occasionally until chicken is cooked through, about 4 minutes. Remove chicken from pan and cover to keep warm; set aside.
6. Drain noodles thoroughly. Off heat, coat same wok or skillet with cooking spray and warm over medium-high heat; add remaining 2 teaspoons of oil. When hot, sauté garlic and chili pepper until just fragrant, about 30 seconds. Add noodles and fish sauce mixture; cook, stirring, until sauce is mostly absorbed, about 3 minutes. Stir in chicken and peanuts; remove from heat. Add remaining tablespoon of lime juice, bean sprouts and cilantro; mix well. Serve immediately. Yields about 2 cups per serving.
7 oz Noodle, rice, packaged
1 pound(s) Chicken, breast, raw, without skin, without bone
¼ cup(s) Sauce, fish, ready-to-serve
4 cup(s) Broccoli, uncooked
1 medium Carrots, uncooked
¼ cup(s) Juice, lime, fresh
3 Tbsp Sugar, white
3 Tbsp Water or mineral water
1½ tsp Ginger root, raw
2 spray(s) Cooking spray
4 tsp Oil, peanut
1 tsp Peppers, hot chili, green, raw
1 medium Garlic, fresh
1½ cup(s) Sprouts, bean
2½ oz Peanuts
½ cup(s) Cilantro, raw
Instructions
1. Soak noodles in cold water for 1 hour.
2. Place chicken in a small bowl and cover with 1 tablespoon of fish sauce; set aside.
3. Steam broccoli and carrot until crisp-tender, about 8 to 10 minutes. Immediately immerse in cold water; drain and set aside.
4. Meanwhile, in another small bowl, combine remaining 3 tablespoons of fish sauce, 3 tablespoons of lime juice, sugar, water and ginger; mix well and set aside.
5. Coat a large wok or skillet with cooking spray and warm over medium-high heat; add 2 teaspoons of oil. When hot, add chicken; cook, stirring occasionally until chicken is cooked through, about 4 minutes. Remove chicken from pan and cover to keep warm; set aside.
6. Drain noodles thoroughly. Off heat, coat same wok or skillet with cooking spray and warm over medium-high heat; add remaining 2 teaspoons of oil. When hot, sauté garlic and chili pepper until just fragrant, about 30 seconds. Add noodles and fish sauce mixture; cook, stirring, until sauce is mostly absorbed, about 3 minutes. Stir in chicken and peanuts; remove from heat. Add remaining tablespoon of lime juice, bean sprouts and cilantro; mix well. Serve immediately. Yields about 2 cups per serving.
yummmmm!
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