Thursday, April 7, 2011
Makes 4 Servings
Recipe adapted from Stephanie Cooks
4 servings pad Thai rice noodles
1 tbsp canola oil
2 tsp minced garlic
16 oz. chicken
1 egg, lightly beaten
2 tbsp cilantro, roughly chopped
1 tbsp almonds, chopped (7 grams)
Sauce: 4 tbsp lemon, 3 tbsp. fish sauce, 3 tbsp splenda, 1 pinch red pepper flakes and 4 green onions diced
Cook noodles according to package directions. Meanwhile, combine sauce ingredients together in a small bowl, stir well, and set aside. Heat oil over high heat. Add garlic and chicken. Transfer to a plate once cooked. Add egg. Cook for 1-2 minutes until done, then break into small pieces. Reduce heat to low, add sauce, noodles, and chicken back to the pan. Toss well to combine. Add cilantro. Toss well. Garnish with almonds.
Tip: Time it to where noodles are drained then immediately added to sauce. If not, they stick together.
Nutritional Information: 394 calories, 47 carbs, 7 fat grams and 32 protein grams.
Review: We loved it. I will say that it smelled funny while we were cooking it until we added the green onions – then it smelled amazing. So we changed it to add them to the sauce. Also, we used lemon juice but you could have used lime juice – just our preference. I loved the rice noodles – it was my first time cooking with them. This recipe just seemed super easy and made for a great, flavorful dish. I loved the combination of cilantro and green onions, and the sauce really went a long way. I will make this again for sure!