Easy Pad Thai
6-oz boneless, skinless chicken, cut in 1-in. cubes
8-oz. rice noodles
1/4 cup low-salt chicken broth
3 tablespoons ketchup(can use sugar free)
3 tablespoons fish sauce
1 tablespoon loy sodium soy sauce
1 tablespoon sugar substitute
1 tablespoon peanut oil
1 large egg, lightly beaten
2 cloves garlic, minced
2 cups mung bean sprouts
2 stalks scallions, cut in 1/2-in. slices
3 tablespoons unsalted peanuts, chopped
6 pieces lime wedge
Bring a large pot of water to a boil. Add the rice noodles and cook according to package directions; drain and set aside.
In a small bowl, combine the chicken broth, ketchup, fish sauce, soy sauce, and sugar substitute.
Heat a large nonstick skillet or wok over medium-high heat. Swirl in 1 teaspoon of the peanut oil, then add the egg. Cook, stirring, until firm, about 2 minutes. Transfer to a small bowl and set aside.
Return the skillet to the heat and add the remaining 2 teaspoons of peanut oil, add the garlic to the pan, and sauté for 30 seconds. Add the chicken and cook, stirring occasionally, until opaque, about 5 minutes. Stir in the scallions and cook 1 minute. Add the cooked noodles, egg, and the chicken broth mixture to the pan and cook, tossing well to mix, until heated through, about 2 minutes. Remove the pan from the heat and stir in the bean sprouts.
Transfer to a serving plate and garnish with chopped peanuts and lime wedges.
We are cups, constantly and quietly being filled.
The trick is, knowing how to tip ourselves over
and let the beautiful stuff out. - Ray Bradbury
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