Chicken Pad Thai {7 WW+ Dinner}

Tonight was one of those nights that I forgot to read the recipe for dinner... and therefore I scoured the rest of the week's meals to find a back up plan. I wasn't too sure about this recipe. I really don't eat a lot of Thai food and definitely don't make it at home. Mostly because Joseph won't eat it. He isn't too adventurous when it comes to food. But I'm glad I was pleasantly surprised. I did miss the peanuts and peanut oil but it's better to have a live husband then to indulge in peanuts. And without the peanuts I reduced this meal by 2 points. How awesome is that?

Now back to the dish... it was fresh, flavorful and very... spring like. Yum. I ate my portion in a small bowl that only held one cup because I knew mentally I'd want another bowl and wouldn't be able to afford 14 points for dinner. So when I was done with my small 1 cup bowl I went and got seconds. And I was satisfied. Not overly full; satisfied. The way I should be.

Inspiration: Weight Watchers

Chicken Pad Thai sans Peanuts
  • 7 ounces packaged rice noodles
  • 1 1/8 pounds uncooked boneless, skinless chicken breast, cut into 3/4-inch cubes
  • 1/4 cup fish sauce, divided
  • 4 cups broccoli, florets
  • juice of 1 lime, divided
  • 3 tablespoons sugar
  • 3 tablespoons water
  • 1 1/2 teaspoon ginger root, fresh, finely minced
  • 2 sprays cooking spray
  • 1 1/2 cups bean sprouts
  • 1/2 cup cilantro, fresh, minced
  • 2 medium carrots, shredded
  • 2 cloves garlic, minced
  • 1/2 teaspoon chili oil

Start boiling a pot of water for noodles and a pot of water for steaming broccoli.

Place chicken in a small bowl and cover with 1 tablespoon of fish sauce and sprinkle with some salt and pepper; set aside. Cut up broccoli, shred carrots, mince cilantro, garlic & ginger root; set aside.

Place noodles in boiling water & steam broccoli until crisp-tender, about 8 to 10 minutes.

Meanwhile, in another small bowl, combine remaining 3 tablespoons of fish sauce, 1/2 of the juice of one lime, sugar, water and ginger; mix well and set aside.

Coat a large wok or skillet with cooking spray and warm over medium-high heat. When hot, add chicken; cook, stirring occasionally until chicken is cooked through, about 4 minutes. Remove chicken from pan and cover to keep warm; set aside.

Drain noodles thoroughly. Off heat, coat same wok or skillet with cooking spray and warm over medium-high heat. When hot, sauté garlic and carrots until garlic is just fragrant, about 30 seconds. Add noodles, fish sauce mixture, and chili oil; cook, stirring, until sauce is mostly absorbed, about 3 minutes. Stir in chicken and broccoli; remove from heat. Add remaining 1/2 of lime juice, bean sprouts and cilantro; mix well. Serve immediately. Yields about 2 cups per serving.

Serves 6 | 7 WW+ Points

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