(created by Lisa K.)
6 oz cooked chicken breast, diced
1 egg, lightly beaten
1 small onion, diced
3/4 cup chopped broccoli
1/2 cup shredded carrot
3 minced garlic cloves
1/4 cup cider vinegar
1/4 cup low sodium soy sauce
2 tablespoons water
1/8 teaspoon salt
1/8 teaspoon cayenne pepper
1/8 teaspoon black pepper
"Honestly fabulous Pad Thai adapted from a Cooking Light recipe. I probably had enough sauce for 3 bags of noodles. I also added water chestnuts, although not normally in this dish, it added some crunch and made it heartier. ENJOY!"
Drain and rinse noodles. Heat a nonstick skillet on medium high and add noodles. Spread them around and let cook until they make a hissing sound and shrink slightly.
Mix sauce ingredients in a small cup. Put noodles in a small mixing bowl. Drizzle with half of the sauce, toss to coat and let sit. Coat the skillet with cooking spray on medium high heat. Add broccoli, carrot and onion, stir fry 4 minutes and remove to a plate.
Add egg and cook until barely set, breaking apart with a spatula. Stir in veggies, chicken and the rest of the sauce. Stir in noodles and heat through. Serve and sprinkle with lime juice and dry roasted peanuts.
Notes: "I used chicken breast that was prebaked but you can sprinkle tofu with salt, red pepper and black pepper and sauté in coconut oil 8 minutes till lightly browned to make it vegetarian."
Calories: 152.....Carbs: 15 grams.....Protein: 15 grams......Fat: 2 grams
Fiber: 2 grams.....Potassium: 274 mg.....Sodium: 720 mg