Made this for lunch today. I think it was better than any Pad Thai I've had in a restaurant and I felt so virtuous eating it. I tossed in some fresh cilantro like McMom suggested and my vegetable medley was eggplant, zucchini and red peppers, all of which worked beautifully with the other ingredients. This will become part of my regular rotation not only because it was super-tasty and nutritious but also because it came together in a snap. Thanks for another great recipe!
My name's Tina. I lost more than 90 pounds between March 2010 and March 2012 and have been keeping if off ever since.
Central European Time (CET), Venice, Italy
current weight: -2.0 under
Fitness Minutes: (45,429) Posts: 4,276 11/4/11 7:03 P
Peanut noodles Serves: 6 Ingredients 1 pound boneless, skinless chicken breasts 1/2 cup smooth natural peanut butter 2 tablespoons reduced-sodium soy sauce or Braggs Aminos 2 teaspoons minced garlic 1-1/2 teaspoons chile-garlic sauce, or to taste 1 teaspoon minced fresh ginger 8 ounces whole-wheat spaghetti 12-ounce bag fresh vegetable medley, such as carrots, broccoli, snow peas
Preparation 1. Put a large pot of water on to boil for cooking pasta.
2. Meanwhile, place chicken in a skillet or saucepan and add enough water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until cooked through and no longer pink in the middle, 10-12 minutes. Transfer the chicken to a cutting board. When cool enough to handle, shred into bite-size strips.
3. Whisk peanut butter, soy sauce, garlic, chile-garlic sauce and ginger in a large bowl.
4. Cook pasta in the boiling water until not quite tender, about 1 minute less than specified in the package directions. Add vegetables and cook until the pasta and vegetables are just tender, 1 minute more. Drain, reserving 1 cup of the cooking liquid. Rinse the pasta and vegetables with cool water to refresh. Stir the reserved cooking liquid into the peanut sauce; add the pasta, vegetables and chicken; toss well to coat. Serve warm or chilled.
Nutrition Facts Per serving: 363 calories 12 g fat (2 g sat, 0 g mono) 44 mg cholesterol 36 g carbohydrate 29 g protein 7 g fiber 348 mg sodium 287 mg potassium
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