This recipe is liked by 2 person(s). |
Chicken Pad Thai
Nb persons: 8
Yield: 1 cup
Preparation time: 30
Total time: 30
Source: CE 11/09
8 oz | brown rice noddles |
4 tbsp | unsalted tomato paste |
4 tbsp | apple cider vinegar |
3 tbsp | honey |
2 tbsp | Thai fish sauce |
1 tbsp | fresh lime juice |
1/8 tsp | cayenne pepper |
1 | egg white, whisked |
2 cups | green cabbage, chopped |
1 cup | bean sprouts |
2 | green onions, julienned or thinly sliced lengthwise |
1 large | carrot, peeled and julienned or cut into thin matchstick pieces |
12 oz | chicken, cubed |
1/4 cup | cilantro, minced |
2 tbsp | unsalted peanuts, crushed |
Lime wedges and additional cilantro, for garnish (optional)
ONE: Cook brown rice noodles according to package directions. Drain and set aside.
TWO: In a small bowl, whisk together tomato paste, vinegar, honey, fish sauce, lime juice and cayenne. Set aside.
THREE: Heat a large cast-iron or nonstick pan or wok over medium-high heat for 1 minute. Mist with cooking spray. Add egg white and saute until cooked, about 2 minutes. Remove egg white from heat and dice into small pieces.
FOUR: In the same pan, misted again with cooking spray, saute cabbage, bean sprouts, onions and carrot over medium-high heat for 2 minutes. Add tofu and cook for another 2 minutes. Add cooked egg white and cilantro, sauteing for another 2 minutes. Then stir in tomato paste mixture. Add cooked noodles. Stir until completely combined and thoroughly heated, about 3 to 4 more minutes.
FIVE: Remove from heat and toss with peanuts before serving. Garnish with lime wedges and additional cilantro, if desired.
Nutrients per 1-cup serving: Calories:220, Total Fat: 4 g. Sat. Fat: 0 g, Carbs: 38 g, Fiber: 4 g, Sugars: 11 g, Protein: 11 g, Sodium: 510 mg, Cholesterol: Omg
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe