Ingrédients pour Chicken Pad Thai
- Low Fat Coconut Milk
- Creamy Peanut Butter
- Light Soy Sauce
- Lime Juice
- Rice Wine Vinegar
- Brown Sugar
- Gingerroot
- Red Pepper Flakes
- 1 tablespoon canola oil
- Dark Sesame Oil
- 1-2 teaspoons curry powder (optional)
- Chicken Breast
- Frozen Sugar Snap Peas
- Onion
- Garlic Cloves
- Dry Roasted Peanuts
- 2 tablespoons chopped fresh cilantro, for garnish
- Cooked Noodles
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Comment préparer Chicken Pad Thai
- Whisk together the sauce ingredients in a medium bowl and set aside.
- Cook fettuccine according to package directions. Drain and set aside.
- Heat 1 tablespoon canola oil and 1 teaspoon sesame oil in a large skillet or wok over medium heat. Add the chicken and cook until browned. Add 1/2 cup chopped onion and cook until softened. (Optional: Add 1-2 teaspoons curry powder with the onion and chicken.)
- Add 2 cloves minced garlic during the last half of the chicken cooking time.
- Stir in 1 cup sugar snap peas and cook until heated through.
- Pour the prepared sauce over the chicken and vegetables. Stir to coat evenly.
- Gradually add the cooked fettuccine, tossing gently to coat with the sauce.
- Serve immediately, garnished with chopped peanuts and fresh cilantro.
Nutrition Information (Approximate per serving)
Sodium
36 g
Sugar
37g
Fat
23g
Carbs
9g
