Wednesday, April 13, 2016

Light Chicken and Shrimp Pad Thai

It has been a crazy few weeks in our house.  I am realizing that this might just be the norm now with a family of two small boys.  I thought things would settle down and I would get more time to work on my blog, but, there hasn't been a spare moment to do anything!  My youngest son fell down a flight of stairs last week.  We are unbelievably lucky that he didn't end up breaking anything.  As soon as he recovered he ended up catching a horrible stomach bug that had him out for a few more days.  My husband and oldest son are battling terrible colds and I've been plagued by a stress migraine.  We needed a treat.  I wanted nothing more than to just order a takeout.  I even went so far as to look up the Smart Points in a Pad Thai and got a best estimate of 20 Smart Points per cup!  The last time I got takeout it was 4 and 1/2 cups worth!  
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 InstagramFacebook, or Twitter.
Light Chicken and Shrimp Pad Thai
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

· 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

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.

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