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09.21.10
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HG's Chicky Pad Thai
HG's Chicky Pad Thai

Pad About You!
Okay, HGers. You've been BEGGING for a chicken Pad Thai recipe... So here's our HG-ified take on the classic, for your chewing pleasure!

Ingredients:
2 packages House Foods Tofu Shirataki Fettuccine Shaped Noodle Substitute
2 tbsp. ketchup
2 tbsp. lime juice
1 tbsp. sugar-free apricot preserves
2 tsp. crushed dry-roasted peanuts
2 tsp. brown sugar (not packed)
1 tsp. lite/low-sodium soy sauce
1/4 tsp. chopped garlic
1/4 tsp. crushed red pepper, or more to taste
1/2 cup fat-free liquid egg substitute (like Egg Beaters Original)
6 oz. raw boneless skinless lean chicken breast, cut into bite-sized pieces
Dash each salt and black pepper
2 cups chopped broccoli
1 1/2 cups bean sprouts 
3/4 cup 1-inch scallion pieces
Optional topping: chopped cilantro

Directions:
Use a strainer to drain and rinse shirataki noodles well. Pat dry. In a large microwave-safe bowl, microwave for 1 minute. Drain excess liquid. Dry as thoroughly as possible, using paper towels. Cut noodles up a bit and set aside.

To make the sauce, in a small bowl, combine ketchup, lime juice, preserves, peanuts, brown sugar, soy sauce, garlic, and crushed red pepper. Stir thoroughly and set aside.

Spray a wok or large skillet with nonstick spray and bring to medium-high heat on the stove. Add egg substitute and scramble until fully cooked, about 2 minutes. Transfer to a bowl and set aside.

Remove wok/skillet from heat (if needed, clean it once cooled), re-spray, and return to medium-high heat. Add chicken and season with salt and black pepper. Add broccoli, bean sprouts, scallion pieces, and 2 tablespoons water. Stirring occasionally, cook until chicken is no longer pink and broccoli is tender, about 4 minutes.

Add sauce, stir to evenly distribute, and continue to cook for about 2 minutes, until sauce is hot. Add scrambled egg substitute and noodles, mix well, and continue to cook until hot, about 3 minutes.

If you like, season to taste with additional crushed red pepper and/or top with cilantro. Serve and enjoy!

MAKES 2 SERVINGS


Serving Size: 2 1/2 cups
Calories: 285
Fat: 4g
Sodium: 625mg
Carbs: 32g
Fiber: 9g
Sugars: 13g
Protein: 34g

PointsPlus® value 7*

Chicken Pad Thai, Average
Chicken Pad Thai, Average

Fit to Be Thai-ed...
It's pretty much the most standard thing you can order at a Thai restaurant: a simple noodle dish with veggies, lean protein, and other fun stuff. But the tasty and exotic favorite known as Pad Thai is often weighed down with a LOT more fat and calories than you want. Things that get this famous Asian dish in trouble include excessive amounts of oil, peanuts, eggs, sugar, and unidentified sauce ingredients. Some recipes even call for spoonfuls of peanut butter. ACK! Follow our lead -- keep the calorie count down with a no-guilt noodle swap, slash the fat with everyone's favorite egg substitute, and keep your sauce from getting bogged down with heavy ingredients. The result tastes AMAZING! So shove those takeout menus back in the drawer and make yourself a guilt-free Thai meal!

Serving Size: 1 portion/order
Calories: 640
Fat: 19g
Sodium: 1,735mg
Carbs: 90g
Fiber: 4g
Sugars: 22g
Protein: 30g

PointsPlus® value 17*

CHEW ON THIS:
September is National Rice Month. But we're feeling rebellious! Even though Pad Thai is traditionally made with rice noodles, we're making it with Tofu Shirataki noodles. What will we do next? Dye our hair pink with Sugar Free Kool-Aid? Uhhhhh, not likely...
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*The PointsPlus® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe or its manufacturer or developer by Weight Watchers International, Inc., the owner of the PointsPlus® registered trademark.

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