Thursday, November 29, 2012

Chicken Pad Thai

Chicken Pad Thai - made November 19, 2012 from Prevention.com


The last of a "real food" blog post for a bit since my dessert party is tomorrow and I took the day off so I could bake all day - woot!  Lots of pictures and some new recipes to come.  I have a planned and semi-planned list of things to make; we'll see how it goes tomorrow.

I found another pad thai recipe to try, this one with a few more ingredients so it seemed a little more authentic.  Plus, let's be honest, I wanted those brown rice flour noodles again.  I adapted and simplified this recipe from Prevention.com as I omitted the tofu and bean sprouts called for in their recipe.  I also didn't have any cilantro on hand (the remnants of the last bunch had already wilted) and didn't bother with the peanuts so perhaps this still isn't very authentic pad thai.  But it's easy to make, quick and (to me) tasty so I was happy with this.  The sauce is so easy and I love the noodles so I can see this being an easy staple to fall back on when I'm too lazy tired to cook after work.

8 ounces rice flour noodles (I used pad thai noodles I found at Target)
1/4 cup reduced-sodium fish sauce (can be found at any Asian grocery store)
3 tablespoons brown sugar
2 1/2 tablespoons reduced-sodium soy sauce
2 tablespoons lime juice
1 tablespoon rice wine vinegar
1/2 teaspoon ground red pepper
1 tablespoon toasted sesame oil
3 cloves garlic, minced
1 egg + 2 egg whites, lightly beaten
8 ounces chicken, cut into chunks (I used chicken breasts), cooked
4 medium scallions, green tops, thinly sliced
2 tablespoons chopped peanuts
1 cup cilantro leaves

1. Cook noodles according to package directions; set aside.
2. Whisk together fish sauce, brown sugar, soy sauce, lime juice, rice wine vinegar, pepper and 1 teaspoon sesame oil in a small bowl; set aside.
3. Heat remaining 2 teaspoons sesame oil in wok or nonstick skillet and add garlic, stirring until lightly browned, 1 to 2 minutes. Add eggs and stir until gently set.  Add chicken, noddles and scallions then add sauce mixture.  Simmer until mixture thickens just slightly.  Serve garnished with peanuts and cilantro.

What's cooking, love?
8 oz rice-flour noodles
1/4 C reduced-sodium fish sauce
3 tbsp brown sugar
2 1/2 tbsp reduced-sodium soy sauce
Juice of 1 lime (about 2 Tbsp)
1 tbsp rice wine vinegar
1/2 tsp ground red pepper
1 tbsp toasted sesame oil, divided
4 oz firm tofu, cubed
3 cloves garlic, minced
1 egg + 2 egg whites, lightly beaten
1/2 lb ground chicken
4 C bean sprouts
4 med scallions, including green tops, thinly sliced (1/2 c)
2 tbsp roughly chopped roasted, unsalted peanuts
1 C cilantro leaves
Directions:


Read more: http://www.prevention.com/food/cook/diabetes-friendly-chicken-dishes/quick-and-light-pad-thai#ixzz2CagwRZX7
8 oz rice-flour noodles
1/4 C reduced-sodium fish sauce
3 tbsp brown sugar
2 1/2 tbsp reduced-sodium soy sauce
Juice of 1 lime (about 2 Tbsp)
1 tbsp rice wine vinegar
1/2 tsp ground red pepper
1 tbsp toasted sesame oil, divided
4 oz firm tofu, cubed
3 cloves garlic, minced
1 egg + 2 egg whites, lightly beaten
1/2 lb ground chicken
4 C bean sprouts
4 med scallions, including green tops, thinly sliced (1/2 c)
2 tbsp roughly chopped roasted, unsalted peanuts
1 C cilantro leaves
Directions:


Read more: http://www.prevention.com/food/cook/diabetes-friendly-chicken-dishes/quick-and-light-pad-thai#ixzz2CagwRZX7
8 oz rice-flour noodles
1/4 C reduced-sodium fish sauce
3 tbsp brown sugar
2 1/2 tbsp reduced-sodium soy sauce
Juice of 1 lime (about 2 Tbsp)
1 tbsp rice wine vinegar
1/2 tsp ground red pepper
1 tbsp toasted sesame oil, divided
4 oz firm tofu, cubed
3 cloves garlic, minced
1 egg + 2 egg whites, lightly beaten
1/2 lb ground chicken
4 C bean sprouts
4 med scallions, including green tops, thinly sliced (1/2 c)
2 tbsp roughly chopped roasted, unsalted peanuts
1 C cilantro leaves
Directions:
1. SOAK noodles*. Set aside.
2. WHISK together fish sauce, sugar, soy sauce, lime juice, vinegar, pepper, and 1 teaspoon of the oil in small bowl. Set aside.
3. HEAT remaining 2 teaspoons oil in wok or large nonstick skillet over medium heat. When oil is hot but not smoking, add tofu and cook, turning once, until light brown, about 3 minutes. Add garlic and cook 1 to 2 minutes. Add eggs. When just set, stir and gently push to side of pan.
4. ADD chicken to pan and cook until no longer pink, about 5 minutes. Add sprouts and stir gently until all ingredients are barely combined. Stir in drained noodles, scallions, and fish sauce mixture and simmer just until liquid thickens slightly, 5 to 10 minutes. Serve garnished with the peanuts and cilantro.


Read more: http://www.prevention.com/food/cook/diabetes-friendly-chicken-dishes/quick-and-light-pad-thai#ixzz2DMalQrm7
8 oz rice-flour noodles
1/4 C reduced-sodium fish sauce
3 tbsp brown sugar
2 1/2 tbsp reduced-sodium soy sauce
Juice of 1 lime (about 2 Tbsp)
1 tbsp rice wine vinegar
1/2 tsp ground red pepper
1 tbsp toasted sesame oil, divided
4 oz firm tofu, cubed
3 cloves garlic, minced
1 egg + 2 egg whites, lightly beaten
1/2 lb ground chicken
4 C bean sprouts
4 med scallions, including green tops, thinly sliced (1/2 c)
2 tbsp roughly chopped roasted, unsalted peanuts
1 C cilantro leaves
Directions:
1. SOAK noodles*. Set aside.
2. WHISK together fish sauce, sugar, soy sauce, lime juice, vinegar, pepper, and 1 teaspoon of the oil in small bowl. Set aside.
3. HEAT remaining 2 teaspoons oil in wok or large nonstick skillet over medium heat. When oil is hot but not smoking, add tofu and cook, turning once, until light brown, about 3 minutes. Add garlic and cook 1 to 2 minutes. Add eggs. When just set, stir and gently push to side of pan.
4. ADD chicken to pan and cook until no longer pink, about 5 minutes. Add sprouts and stir gently until all ingredients are barely combined. Stir in drained noodles, scallions, and fish sauce mixture and simmer just until liquid thickens slightly, 5 to 10 minutes. Serve garnished with the peanuts and cilantro.


Read more: http://www.prevention.com/food/cook/diabetes-friendly-chicken-dishes/quick-and-light-pad-thai#ixzz2DMalQrm7
8 oz rice-flour noodles
1/4 C reduced-sodium fish sauce
3 tbsp brown sugar
2 1/2 tbsp reduced-sodium soy sauce
Juice of 1 lime (about 2 Tbsp)
1 tbsp rice wine vinegar
1/2 tsp ground red pepper
1 tbsp toasted sesame oil, divided
4 oz firm tofu, cubed
3 cloves garlic, minced
1 egg + 2 egg whites, lightly beaten
1/2 lb ground chicken
4 C bean sprouts
4 med scallions, including green tops, thinly sliced (1/2 c)
2 tbsp roughly chopped roasted, unsalted peanuts
1 C cilantro leaves
Directions:
1. SOAK noodles*. Set aside.
2. WHISK together fish sauce, sugar, soy sauce, lime juice, vinegar, pepper, and 1 teaspoon of the oil in small bowl. Set aside.
3. HEAT remaining 2 teaspoons oil in wok or large nonstick skillet over medium heat. When oil is hot but not smoking, add tofu and cook, turning once, until light brown, about 3 minutes. Add garlic and cook 1 to 2 minutes. Add eggs. When just set, stir and gently push to side of pan.
4. ADD chicken to pan and cook until no longer pink, about 5 minutes. Add sprouts and stir gently until all ingredients are barely combined. Stir in drained noodles, scallions, and fish sauce mixture and simmer just until liquid thickens slightly, 5 to 10 minutes. Serve garnished with the peanuts and cilantro.
*There are 3 ways to soak rice-flour noodles:
Easiest: Soak in enough cold water to cover for 40 to 50 minutes.
Quicker: Cover with boiling water. Let stand 20 minutes.
Our favorite: Barely cover with water in a shallow dish. Microwave 3 to 4 minutes.
Nutritional Info Per Serving  493.1 cal, 26.1 g pro, 69.9 g carb, 5.6 g fiber, 14.2 g fat, 2.9 g sat fat, 972.3 mg sodium


Read more: http://www.prevention.com/food/cook/diabetes-friendly-chicken-dishes/quick-and-light-pad-thai#ixzz2CageP4Pi
8 oz rice-flour noodles
1/4 C reduced-sodium fish sauce
3 tbsp brown sugar
2 1/2 tbsp reduced-sodium soy sauce
Juice of 1 lime (about 2 Tbsp)
1 tbsp rice wine vinegar
1/2 tsp ground red pepper
1 tbsp toasted sesame oil, divided
4 oz firm tofu, cubed
3 cloves garlic, minced
1 egg + 2 egg whites, lightly beaten
1/2 lb ground chicken
4 C bean sprouts
4 med scallions, including green tops, thinly sliced (1/2 c)
2 tbsp roughly chopped roasted, unsalted peanuts
1 C cilantro leaves
Directions:
1. SOAK noodles*. Set aside.
2. WHISK together fish sauce, sugar, soy sauce, lime juice, vinegar, pepper, and 1 teaspoon of the oil in small bowl. Set aside.
3. HEAT remaining 2 teaspoons oil in wok or large nonstick skillet over medium heat. When oil is hot but not smoking, add tofu and cook, turning once, until light brown, about 3 minutes. Add garlic and cook 1 to 2 minutes. Add eggs. When just set, stir and gently push to side of pan.
4. ADD chicken to pan and cook until no longer pink, about 5 minutes. Add sprouts and stir gently until all ingredients are barely combined. Stir in drained noodles, scallions, and fish sauce mixture and simmer just until liquid thickens slightly, 5 to 10 minutes. Serve garnished with the peanuts and cilantro.
*There are 3 ways to soak rice-flour noodles:
Easiest: Soak in enough cold water to cover for 40 to 50 minutes.
Quicker: Cover with boiling water. Let stand 20 minutes.
Our favorite: Barely cover with water in a shallow dish. Microwave 3 to 4 minutes.
Nutritional Info Per Serving  493.1 cal, 26.1 g pro, 69.9 g carb, 5.6 g fiber, 14.2 g fat, 2.9 g sat fat, 972.3 mg sodium


Read more: http://www.prevention.com/food/cook/diabetes-friendly-chicken-dishes/quick-and-light-pad-thai#ixzz2CageP4Pi
8 oz rice-flour noodles
1/4 C reduced-sodium fish sauce
3 tbsp brown sugar
2 1/2 tbsp reduced-sodium soy sauce
Juice of 1 lime (about 2 Tbsp)
1 tbsp rice wine vinegar
1/2 tsp ground red pepper
1 tbsp toasted sesame oil, divided
4 oz firm tofu, cubed
3 cloves garlic, minced
1 egg + 2 egg whites, lightly beaten
1/2 lb ground chicken
4 C bean sprouts
4 med scallions, including green tops, thinly sliced (1/2 c)
2 tbsp roughly chopped roasted, unsalted peanuts
1 C cilantro leaves
Directions:
1. SOAK noodles*. Set aside.
2. WHISK together fish sauce, sugar, soy sauce, lime juice, vinegar, pepper, and 1 teaspoon of the oil in small bowl. Set aside.
3. HEAT remaining 2 teaspoons oil in wok or large nonstick skillet over medium heat. When oil is hot but not smoking, add tofu and cook, turning once, until light brown, about 3 minutes. Add garlic and cook 1 to 2 minutes. Add eggs. When just set, stir and gently push to side of pan.
4. ADD chicken to pan and cook until no longer pink, about 5 minutes. Add sprouts and stir gently until all ingredients are barely combined. Stir in drained noodles, scallions, and fish sauce mixture and simmer just until liquid thickens slightly, 5 to 10 minutes. Serve garnished with the peanuts and cilantro.
*There are 3 ways to soak rice-flour noodles:
Easiest: Soak in enough cold water to cover for 40 to 50 minutes.
Quicker: Cover with boiling water. Let stand 20 minutes.
Our favorite: Barely cover with water in a shallow dish. Microwave 3 to 4 minutes.
Nutritional Info Per Serving  493.1 cal, 26.1 g pro, 69.9 g carb, 5.6 g fiber, 14.2 g fat, 2.9 g sat fat, 972.3 mg sodium


Read more: http://www.prevention.com/food/cook/diabetes-friendly-chicken-dishes/quick-and-light-pad-thai#ixzz2CageP4Pi
8 oz rice-flour noodles
1/4 C reduced-sodium fish sauce
3 tbsp brown sugar
2 1/2 tbsp reduced-sodium soy sauce
Juice of 1 lime (about 2 Tbsp)
1 tbsp rice wine vinegar
1/2 tsp ground red pepper
1 tbsp toasted sesame oil, divided
4 oz firm tofu, cubed
3 cloves garlic, minced
1 egg + 2 egg whites, lightly beaten
1/2 lb ground chicken
4 C bean sprouts
4 med scallions, including green tops, thinly sliced (1/2 c)
2 tbsp roughly chopped roasted, unsalted peanuts
1 C cilantro leaves
Directions:
1. SOAK noodles*. Set aside.
2. WHISK together fish sauce, sugar, soy sauce, lime juice, vinegar, pepper, and 1 teaspoon of the oil in small bowl. Set aside.
3. HEAT remaining 2 teaspoons oil in wok or large nonstick skillet over medium heat. When oil is hot but not smoking, add tofu and cook, turning once, until light brown, about 3 minutes. Add garlic and cook 1 to 2 minutes. Add eggs. When just set, stir and gently push to side of pan.
4. ADD chicken to pan and cook until no longer pink, about 5 minutes. Add sprouts and stir gently until all ingredients are barely combined. Stir in drained noodles, scallions, and fish sauce mixture and simmer just until liquid thickens slightly, 5 to 10 minutes. Serve garnished with the peanuts and cilantro.
*There are 3 ways to soak rice-flour noodles:
Easiest: Soak in enough cold water to cover for 40 to 50 minutes.
Quicker: Cover with boiling water. Let stand 20 minutes.
Our favorite: Barely cover with water in a shallow dish. Microwave 3 to 4 minutes.
Nutritional Info Per Serving  493.1 cal, 26.1 g pro, 69.9 g carb, 5.6 g fiber, 14.2 g fat, 2.9 g sat fat, 972.3 mg sodium


Read more: http://www.prevention.com/food/cook/diabetes-friendly-chicken-dishes/quick-and-light-pad-thai#ixzz2CageP4Pi

1 comment:

  1. I would love it if you would join me in linking up at my weekly Clever Chicks Blog Hop: http://www.the-chicken-chick.com/2012/12/clever-chicks-blog-hop-10-rural.html

    I hope you can make it!
    Cheers,
    Kathy Shea Mormino
    The Chicken Chick

    ReplyDelete