This Pad Thai has a few extra added vegetables to help add some fresh flavors and extra fiber and bulk to the dish. I added in carrots and red peppers to the traditional bean sprouts because they are two of my favorite vegetables. You can also switch up the vegetables and protein in this dish. The points stay the same if you decide to take away the shrimp. This also makes an excellent vegetarian dish for only 6 SP. You will just need to take out the fish sauce and add extra soy sauce.
I hope you enjoy these recipes. I know that they will be a staple in our family for summer BBQs. Please leave a comment and let me know what you think or what you would like to see in future recipes. You can also follow on Instagram, Facebook, or Twitter.
Light Chicken and Shrimp Pad Thai
homefamilylove.com
Servings: 6 ★ Smart Points: 8 ★ Points Plus: 8 ★ Calories: 318 ★ Total Fat: 5 g ★ Saturated Fat: 0 g ★ Protein: 21 g ★ Carbohydrates: 48 g ★ Fiber: 2 g ★ Sugars: 4 g ★ Sodium: 1017 mg ★ Cholesterol: 22 mg
Ingredients:
· 10 ounces (283 g) rice noodles
· 24 ounces (680 g) chicken breast, thinly sliced
· 1 cup carrots, julienned
· 1 red pepper, thinly sliced
· 3 cloves garlic, minced
· 2 1/2 cups bean sprouts
· 5 scallions (spring onion), diced
· 20 shrimp, cleaned and prepared (Optional)
· 5 egg whites
· 1/4 cup soy sauce, low-sodium
· 3 tablespoons fish sauce
· 2 tablespoons lime juice
· 2 tablespoons rice wine vinegar
· 1 tablespoon brown sugar
· 1/2 teaspoon crushed red pepper (Optional)
· 1/4 cup peanuts, crushed
· 6 tablespoons cilantro, finely chopped
· 10 ounces (283 g) rice noodles
· 24 ounces (680 g) chicken breast, thinly sliced
· 1 cup carrots, julienned
· 1 red pepper, thinly sliced
· 3 cloves garlic, minced
· 2 1/2 cups bean sprouts
· 5 scallions (spring onion), diced
· 20 shrimp, cleaned and prepared (Optional)
· 5 egg whites
· 1/4 cup soy sauce, low-sodium
· 3 tablespoons fish sauce
· 2 tablespoons lime juice
· 2 tablespoons rice wine vinegar
· 1 tablespoon brown sugar
· 1/2 teaspoon crushed red pepper (Optional)
· 1/4 cup peanuts, crushed
· 6 tablespoons cilantro, finely chopped
Directions:
1. Prepare the rice noodles according to packet instructions. Set to the side. While the noodles are soaking heat up a large frying pan with non-stick spray. Add the chicken breasts and cook for 4 minutes until the chicken is nearly cooked through. Place the carrots, red pepper, and garlic into the pan. Cook for an additional 3 minutes.
2. Add the bean sprouts, scallions, and shrimp to the pan. Cook for 3 minutes turning the shrimp. Push the vegetables to the side and add the egg whites. Scramble the eggs.
3. Add the prepared noodles to the pan. In a small bowl mix the soy sauce, fish sauce, lime juice, rice wine vinegar, brown sugar, and crushed red pepper. Pour the sauce over the dish and cook for two minutes. Serve topped with peanuts and fresh cilantro.
3. Add the prepared noodles to the pan. In a small bowl mix the soy sauce, fish sauce, lime juice, rice wine vinegar, brown sugar, and crushed red pepper. Pour the sauce over the dish and cook for two minutes. Serve topped with peanuts and fresh cilantro.
No comments:
Post a Comment