(no subject)

[turnonmyheels]

POINTS® Value: 8
Servings: 6
Preparation Time: 25 min
Cooking Time: 22 min
Level of Difficulty: Moderate

A very traditionally prepared Thai classic, just lightened up a bit. Great, also, with shrimp or cubed tofu instead of chicken.

Ingredients

* 7 oz packaged rice noodles
* 1 pound(s) uncooked boneless, skinless chicken breast, cut into 3/4-inch cubes
* 1/4 cup(s) fish sauce, divided
* 4 cup(s) broccoli, florets
* 1 medium carrot(s), finely sliced
* 1/4 cup(s) fresh lime juice, divided
* 3 tbsp sugar
* 3 tbsp water
* 1 1/2 tsp ginger root, fresh, finely minced
* 2 spray(s) cooking spray
* 4 tsp peanut oil, divided
* 1 tsp green hot chili pepper(s), or red chili pepper, Thai-variety, deveined, seeded, minced*
* 1 medium garlic clove(s), minced
* 1 1/2 cup(s) bean sprouts
* 2 1/2 oz peanuts, dry-roasted, salted, minced (about 1/2 cup)
* 1/2 cup(s) cilantro, fresh, minced, divided

Instructions

* Soak noodles in cold water for 1 hour.

* Place chicken in a small bowl and cover with 1 tablespoon of fish sauce; set aside.

* Steam broccoli and carrot until crisp-tender, about 8 to 10 minutes. Immediately immerse in cold water; drain and set aside.

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

* Coat a large wok or skillet with cooking spray and warm over medium-high heat; add 2 teaspoons of oil and when hot, add chicken. Cook chicken, stirring occasionally until 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; add remaining 2 teaspoons of oil. When hot, sauté garlic and chili pepper until just fragrant, about 30 seconds. Add noodles and fish sauce mixture; cook, stirring, until sauce is mostly absorbed, about 3 minutes. Stir in chicken and peanuts; remove from heat. Add remaining tablespoon of lime juice, bean sprouts and half of cilantro; mix well.

* Arrange broccoli-carrot mixture around rim of a serving plate and place Pad Thai in the middle; garnish with remaining cilantro. Serve immediately. Yields about 2 cups of noodles, chicken and vegetables per serving.

Notes

* *Do not touch seeds with bare hands.



Next a poll because I don't want to combine these two posts.