Skinnyfied Chicken Pad Thai
Ingredients
Ingredients for Pad Thai:
- 8 ounces rice noodles, see shopping tips
- ¼ cup reduced-sodium chicken broth
- 3 tablespoons fresh lime juice, about 2 limes
- 3 tablespoons brown sugar
- 3 tablespoons seasoned rice vinegar or rice vinegar, see shopping tips
- ½ teaspoon red pepper flakes
- Cooking spray, I used olive oil spray
- 1 pound boneless, skinless, chicken breast or tenders, cut into bite-size strips
- 6 cloves garlic, (about 2 tablespoons) minced
- 2 egg whites
- 1 tablespoon sesame oil or any vegetable oil, see shopping tips
- 1½ cup bean sprouts
- ¼ cup green onions, sliced
Ingredients for Topping:
- ¼ cup peanuts, chopped, optional
- ¼ cup green onions, sliced
- Red pepper flakes
Instructions
- Fill a large pot halfway with water and bring to a boil. Remove from heat and stir in noodles. Let stand for 8 minutes. Drain and rinse in cold water. Set aside.
- In a small bowl, mix together the chicken broth, lime juice, brown sugar, rice vinegar, and red pepper flakes. Set aside.
- Coat a large nonstick pan with cooking spray. Add chicken and cook over medium-high heat for 3 minutes. Stir often. Add garlic and continue to cook and stir for about 2-3 minutes until chicken is no longer pink. Transfer to a plate or bowl and set aside.
- Coat the pan again with cooking spray. Add the egg whites and scramble until cooked. Remove from pan and set aside.
- In the same pan, heat 1 tablespoon sesame oil over medium-high heat. Add drained noodles and sprouts. Cook and stir for 2 minutes. Add the chicken broth mixture, cooked chicken, and egg whites. Continue to cook and stir for 1-2 minutes until hot.
- Divide Pad Thai among 5 bowls or plates. Top each with little peanuts (optional) and green onions. Add a very little amount of red pepper flakes to each or let everybody add their own if desired.
Nutrition
Serving: 1.5cupsCalories: 360kcalCarbohydrates: 54gProtein: 27gFat: 5gSaturated Fat: 1gSodium: 225mgFiber: 1gSugar: 8gBlue Smart Points: 7Green Smart Points: 9Plus Points: 10