Photo of Chicken pad Thai by WW

Chicken pad Thai

10
9
9
SmartPoints® value per serving
Total Time
47 min
Prep
25 min
Cook
22 min
Serves
6
Difficulty
Moderate
A traditionally prepared Thai classic, lightened up. Also great with shrimp or cubed tofu instead of chicken.

Ingredients

Packaged rice noodles

7 oz, cook per package instructions

Uncooked boneless skinless chicken breast

1 pound(s), cut into 3/4-inch cubes

Asian fish sauce

¼ cup(s), divided

Uncooked broccoli

4 cup(s), florets

Uncooked carrot(s)

1 medium, finely sliced

Fresh lime juice

¼ cup(s), divided

Sugar

3 tbsp(s)

Water

3 tbsp(s)

Ginger root

1½ tsp(s), fresh, finely minced

Cooking spray

2 spray(s)

Peanut oil

4 tsp(s), divided

Green hot chili peppers

1 tsp(s), or red chili pepper, Thai-variety, deveined, seeded, minced*

Garlic clove(s)

1 clove(s), medium, minced

Uncooked bean sprouts

1½ cup(s)

Unsalted dry roasted peanuts

2½ oz, salted, minced (about 1/2 cup)

Cilantro

½ cup(s), fresh, minced

Instructions

  1. Soak noodles in cold water for 1 hour.
  2. Place chicken in a small bowl and cover with 1 tablespoon of fish sauce; set aside.
  3. Steam broccoli and carrot until crisp-tender, about 8 to 10 minutes. Immediately immerse in cold water; drain and set aside.
  4. Meanwhile, in another small bowl, combine remaining 3 tablespoons of fish sauce, 3 tablespoons of lime juice, sugar, water and ginger; mix well and set aside.
  5. Coat a large wok or skillet with cooking spray and warm over medium-high heat; add 2 teaspoons of oil. When hot, add chicken; cook, stirring occasionally until chicken is cooked through, about 4 minutes. Remove chicken from pan and cover to keep warm; set aside.
  6. Drain noodles thoroughly. Off heat, coat same wok or skillet with cooking spray and warm over medium-high heat; add remaining 2 teaspoons of oil. When hot, sauté garlic and chili pepper until just fragrant, about 30 seconds. Add noodles and fish sauce mixture; cook, stirring, until sauce is mostly absorbed, about 3 minutes. Stir in chicken and peanuts; remove from heat. Add remaining tablespoon of lime juice, bean sprouts, cilantro, broccoli and carrots; mix well.
  7. Serve immediately. Yields about 2 cups per serving.

Notes

*Do not touch seeds with bare hands.