ON THE HUNT FOR HEALTHY PAD THAI!

Lots has happened since my last blog, but first, a recipe I concocted tonight for me and my hunny:



I was inspired by a recipe I saw on www.eatinghealthy.com and wanted to modify it, for my low caloric and low sodium lifestyle.... so here is what I did: (find the original recipe at: http://www.eatingwell.com/recipes/pad_thai.html)



Makes: 4 servings, about 1 1/4 cups each
Serving Size: about 1 1/4 cups each
Active Time: 25 minutes
Total Time: 25 minutes

Ingredients

• 1 serving of noodles
• 2 tablespoons sesame oil, divided
• 1 tbsp. of minced garlic
• 2 large eggs, lightly beaten
• 4.5 oz of cooked chicken
• 2-3 cups bean sprouts
• 1 shredded carrot
• 1 celery stalk (thinly cut)
• 1/2 cup sliced scallion greens
• 1/4 cup rice vinegar
• 2 tablespoons Worcestershire sauce
• 2 tablespoons Twin low calorie brown sugar
• 1/2 teaspoon crushed red pepper flakes
• Chopped dry-roasted peanuts (optional)
• Lime wedges (optional)
• Garnish with mint (optional)

Preparation

Prepare the sauce while water is boiling (rice vinegar, Worcestershire sauce, crushed red pepper flakes and Twin low calorie brown sugar  (or brown sugar)

1. Bring a large pot of water to a boil. Add noodles and cook until just al dente, 6 to 8 minutes. Drain.
   
   (this package of noodles I bought at T&T today in the fresh aisle - It has 5 ea in the package so I only used one and put the rest in the freezer)

1. Heat 1 tablespoon oil in a wok or large deep skillet over high heat until very hot. Add garlic and stir-fry until golden, about 10 seconds. Add eggs and cook, stirring, until scrambled, about 30 seconds. 
   
   
2. Add cut up chicken, carrot, celery and onion, bean sprouts and the remaining 1 tablespoon oil; stir-fry for about 2 minutes.
   
   
    (I always have chicken ready for quick meals.  I cut one boneless chicken breast in two and that is our portion for our meals, nowadays)
   
   
   
3. Add the noodles and prepared sauce; toss until heated through, 1 to 2 minutes. If desired, sprinkle with peanuts and serve with lime wedges. (I served it with mint and lime)

VOILA!  It was quite tasty and will definitely make it again!  I particularly liked using the sesame oil as it gave it that "peanut" taste.  I seem to be ok with this oil (as I have a nut allergy!) so it was a big treat for me.