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Flat Belly - Chicken Pad Thai

By

From "Flat Belly Diet Cookbook", Enjoy!

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Rate this recipe 4.6/5 (40 Votes)

Ingredients

  • 4 oz flat rice noodles
  • 4 tbsp lower-sodium ketchup
  • 1 tbsp fish sauce
  • 1 tsp sugar
  • 1 tbsp peanut oil, divided
  • 1 egg, lightly beaten
  • 12 oz boneless, skinless chicken breast halves
  • 2 cloves garlic, minced
  • 3 scallions, cut into 1" pieces
  • 1 cup bean sprouts
  • 1/2 cup unsalted peanuts, finely chopped
  • Lime wedges

Details

Cooking time 15mins

Preparation

Step 1

1.) Bring a pot of water to a boil and cook the noodles per the package directions.

2.) Combine the ketchup, fish sauce, and sugar in a small bowl. Heat 1 tsp of the peanut oil in a large nonstick skillet over med-high heat. Add the egg and cook, stirring occasionally, for about 2 minutes or until set. Transfer the egg to a bowl and reserve.

3.) Return the skillet to the stove top and heat the remaining 2 tsp oil. add the chicken and cook, stirring often, for 4 to 5 minutes or until lightly browned and cooked through. Add the garlic and cook for 30 seconds longer. Stir in the noodles and cook for 1 minute longer or until hot. Add the ketchup mixture and cook, tossing, for 1 minute. Stir in the scallions and reserved egg and remove from the heat.

4.) Divide among 4 plates, garnishing each with 1/4 cup of the bean sprouts and sprinkling with the peanuts. Serve with the lime wedges, if desired.

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