Healthy Chicken Pad Thai
Serves:4 servings
Ingredients
- 7 oz pad Thai rice noodles (from 14-oz package)
- 3 tablespoons soy sauce
- 3 tablespoons water
- 2 tablespoons fish sauce
- 1 tablespoon cornstarch
- ¾ lb boneless skinless chicken thighs, cut into ½-inch strips
- 2 tablespoons Thai red curry paste
- 2 tablespoons vegetable oil
- 2 cups coarsely chopped fresh cauliflower florets
- 1 red bell pepper, cut into thin strips
- 3 green onions, thinly sliced on the bias
- ¼ cup chopped roasted, salted peanuts
- ¼ cup cilantro leaves, chopped
- 2 tablespoons mint leaves, chopped
- 1 lime, cut into wedges
Instructions
- In large microwavable bowl, place 8 cups water. Microwave uncovered on High 4 to 5 minutes or until boiling. Break noodles into 4-inch pieces, and let soak in hot water until softened, about 8 minutes. Drain; set aside.
- In small bowl, stir soy sauce, 3 tablespoons water, fish sauce and cornstarch with fork. Set aside.
- In medium bowl, mix chicken thighs and curry paste; stir to thoroughly coat. In 12-inch nonstick skillet, heat 1 tablespoon of the vegetable oil over medium-high heat until hot but not smoking. Add chicken in an even layer. Cook 2 to 3 minutes, without moving, until browned. Turn chicken, and cook 2 to 3 minutes longer or until no longer pink in center. Pour chicken with drippings into small bowl, and cover with foil; wipe out pan. Add remaining tablespoon of oil; place over medium-high heat, then add cauliflower and bell pepper, and cook 4 to 5 minutes, stirring occasionally, until softened.
- Add soy mixture, drained noodles and chicken with drippings; stir to combine. Reduce heat to low. Simmer 1 to 2 minutes, stirring constantly, until sauce is thickened. Stir in green onions, peanuts and herbs. Divide mixture among 4 plates. Serve with lime wedges.
Notes
Make sure you have everything cut, chopped, washed and laid out, ready to cook before-hand, this will save a lot of time!!
