Tuesday, June 9, 2009

Chicken Pad Thai

I got this from Stephanie Wicked from the Oxygen Mag Forum

-1/3 cup peanut butter, softened (I used all natural, reduced fat skippy - chunky)
-3 tbsp water
-2 tbsp soy sauce (made by Kikkoman - lowest sodium brand I could find)
-juice from 2 limes (I actually didn't have this, so I substituted with a little bit of diet ginger ale)
-1 tbsp fresh minced ginger
-1/2 tsp brown sugar (I used brown sugar splenda)
-1 clove garlic, minced
-1/4 tsp red pepper flakes, or to taste
-salt to taste (I used sea salt)
-chicken (I only had 2 breasts left over, but you could use more or less, or even another protein depends on your preference)
-sesame seeds (optional - I added this to the original recipe I found)
-2 packages miracle noodles
-1 can bean sprouts

Preparation:- Whisk the first 9 ingredients together in a small bowl. If needed, you can microwave the peanut butter for a few seconds first to soften it up. - Dice chicken and cook by stovetop until almost completely cooked.- Meanwhile, cleanse miracle noodles, as you normally would.- When chicken is done, add "sauce", noodles and bean sprouts and stir well.- Total prep/cook time: 10-15 minutes!!My addition:- I wasn't sure if my chicken was done, so I then immediately transferred it to a baking dish and threw it in the oven on 400 degrees for about ten minutes. This made the sauce a little bit thicker and helped the noodles absorb it better.