5 point Pad Thai
1 serving (1 1/2 cups) = 5 WW points.
8-ozs. rice sticks ( or vermicelli rice noodles)
1/4 cup low-sodium chicken broth
3 tablespoons ketchup
3 tablespoons fish sauce
1 tablespoon low -sodium soy sauce
1 tablespoon sugar substitute
1 tablespoon peanut oil
1 large egg, lightly beaten
2 cloves garlic, minced
6-ozs. chicken, skinless light meat, cut in 1-in. cubes
2 cups bean sprouts
2 stalks scallions, cut in 1/2-in. slices
3 tablespoons unsalted peanuts, chopped
6 sliced lime wedges
Fill a large pot with water and heat on med/high until it comes to a boil. Add the rice sticks to the boiling water and cook for 2 minutes; drain.
In a small bowl, combine the chicken broth, ketchup, fish sauce, soy sauce, and sugar until blended.
Heat a large nonstick skillet or wok over medium-high heat. Swirl in 1 teaspoon of the oil, then add the egg. Cook, stirring, until firm, about 2 minutes. Transfer to a bowl.
Return the skillet to the heat and add the remaining 2 teaspoons of oil. Add the garlic, and sauté for 30 seconds, until fragrant but be careful not to burn it.
Add the cubed chicken and cook, stirring occasionally, until opaque, about 5 minutes.
Stir in the scallions and cook 1 minute. Add the cooked rice sticks and egg, and the broth mixture; cook, tossing well to mix, until hot, about 2 minutes.
Remove from the heat and stir in the bean sprouts.
Transfer to a serving plate and garnish with chopped peanuts and lime wedges.
Per serving: 257 Calories; 7g Fat ; 8g Protein; 42g Carbohydrate; 40mg Cholesterol; 352mg Sodium
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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