Chicken Pad Thai
from Weight Watchers online
7 oz packaged rice noodles
1 pound uncooked boneless skinless chicken breast, cubed
1/4 cup fish sauce, divided
4 cups uncooked broccoli, florets
1/2 bag frozen pepper mix
1 medium uncooked carrot, finely sliced
1/4 cup fresh lime juice, divided
2 Tbs sugar
3 Tbs water
1 1/2 tsp ground ginger
4 tsp peanut oil, divided
1 tsp green hot chili peppers, deveined, seeded, minced (I used a couple jalapenos and called it a day. Not authentic but gave it the spice I wanted)
1 garlic clove, minced
1 1/2 cups uncooked bean sprouts
1/2 cup peanuts, dry-roasted, salted, minced
1/2 cup(s) cilantro, fresh, minced
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| Austin was serious about smashing the peanuts! |
Instructions
Soak noodles in cold water for 1 hour. Make sure it's at least an hour. I didn't soak mine long enough
Place chicken in a small bowl and cover with 1 tablespoon of fish sauce; set aside.
Steam broccoli, peppers, and carrot until crisp-tender, about 8 to 10 minutes. Immediately immerse in cold water; drain and set aside.
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.
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.
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. 9 points a serving.
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