Tasty Tuesday: Skinny Chicken Pad Thai

Any Thai food fans at your house? Try out this recipe for skinny pad thai... it's delicious!

(image source)

The Ingredients:

• 1 package pad thai rice noodles (I prefer Annie Chun's from Publix, found in the ethnic foods section)
• 1 lb uncooked chicken breast, cut into cubes
• 1/4 cup fish sauce (found in the ethnic foods section)
• 4 cups uncooked broccoli 
• 1 uncooked carrot, thinly sliced
• 1/4 cup lime juice
• 3 tbsp sugar
• 3 tbsp water
• 1 1/2 tsp minced ginger, fresh
• 4 tsp peanut oil
• 1 clove garlic, minced
• 1 1/2 cups uncooked bean sprouts (found in produce section)
• 2 1/2 oz salted peanuts, minced (makes about 1/2 cup)
• 1/2 cup fresh cilantro, chopped

The Directions:

Soak noodles in cold water for 1 hour to allow them to start softening.

Place chicken in small bowl & cover with 1 tbsp fish sauce, set aside.

Steam broccoli & carrots until crisp-tender, about 8-10 minutes. Drain & set aside.

In another small bowl, combine remaining 3 tbsp of fish sauce, 3 tbsp of lime juice, sugar, water & ginger. Mix well & set aside.

Coat a large skillet with cooking spray over medium-high heat; add 2 tsp of peanut oil. When hot, add chicken. Cook, stirring occasionally until chicken is cooked through, about 4 minutes. Remove chicken from pan & cover to keep warm.

Drain noodles thoroughly. Coat skillet again with cooking spray & add remaining 2 tsp of peanut oil. When hot, saute garlic for about 30 seconds. Add noodles & fish sauce mixture; cook while stirring until sauce is mostly absorbed, about 3 minutes. Stir in chicken & peanuts, then remove from heat. Add remaining tbsp of lime juice, bean sprouts & cilantro; mix well. Serve immediately.