Back when I was trying to lose the baby weight from my first kid, I came across this recipe over at Skinny Kitchen and it is one that I keep going back to. This Pad Thai is the ideal dinner for summer because it is so light and tastes so fresh and bright. Give it a try and let me know what you think.
Ingredients:
8 oz Asian Noodles of your choice (udon, rice, pad thai, whatever)
1/4 cup Chicken Broth or Water
Juice from 2 Limes (about 2 tablespoons)
3 tablespoons Brown Sugar
3 tablespoons Rice Vinegar
1 pinch Red Pepper Flakes
1 medium Carrot, sliced thin (or Bell Pepper or Broccoli or Green Beans)
1 - 1 1/2 cups Cooked Chicken cut into bite-sized pieces
6 cloves Garlic, minced
2 Eggs
1 tablespoon Sesame Oil
1/4 cup Green Onions, sliced
Optional Toppings:
Chopped Peanuts
Green Onions
Red Pepper Flakes
Directions:
Cook your noodles according to the directions on the package.
Combine chicken broth, lime juice, brown sugar, vinegar and red pepper flakes. Set aside.
Spray a large frying pan with oil and heat over medium heat. Add sliced carrot and cook until softened. Add garlic and saute for about 30 seconds. Add in the cooked chicken and cook for just a few minutes. Remove from pan and set aside.
Without cleaning the pan, coat with oil again and scramble the eggs. Once cooked through, remove the eggs and set aside. Place pan back on heat and add sesame oil with the drained noodles. Saute for about 2 minutes then add everything back to the pan and cook for another 1-2 minutes or until hot.
Divide into bowls and sprinkle with desired toppings.
*Inspired by Skinnyfied Chicken Pad Thai by Skinny Kitchen.
8 oz Asian Noodles of your choice (udon, rice, pad thai, whatever)
1/4 cup Chicken Broth or Water
Juice from 2 Limes (about 2 tablespoons)
3 tablespoons Brown Sugar
3 tablespoons Rice Vinegar
1 pinch Red Pepper Flakes
1 medium Carrot, sliced thin (or Bell Pepper or Broccoli or Green Beans)
1 - 1 1/2 cups Cooked Chicken cut into bite-sized pieces
6 cloves Garlic, minced
2 Eggs
1 tablespoon Sesame Oil
1/4 cup Green Onions, sliced
Optional Toppings:
Chopped Peanuts
Green Onions
Red Pepper Flakes
Directions:
Cook your noodles according to the directions on the package.
Combine chicken broth, lime juice, brown sugar, vinegar and red pepper flakes. Set aside.
Spray a large frying pan with oil and heat over medium heat. Add sliced carrot and cook until softened. Add garlic and saute for about 30 seconds. Add in the cooked chicken and cook for just a few minutes. Remove from pan and set aside.
Without cleaning the pan, coat with oil again and scramble the eggs. Once cooked through, remove the eggs and set aside. Place pan back on heat and add sesame oil with the drained noodles. Saute for about 2 minutes then add everything back to the pan and cook for another 1-2 minutes or until hot.
Divide into bowls and sprinkle with desired toppings.
*Inspired by Skinnyfied Chicken Pad Thai by Skinny Kitchen.
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