PAD THAI NOODLES NEAR ME RECIPES

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SWEET POTATO PAD THAI RECIPE | EATINGWELL



Sweet Potato Pad Thai Recipe | EatingWell image

Sweet potato "noodles" (spiralized sweet potatoes) are a nutritious, gluten-free alternative to starchy rice or wheat noodles. Look for them in the produce department of your supermarket. If you have a spiralizer, you can certainly make your own "swoodles" (start with 2 medium sweet potatoes).

Provided by Carolyn Casner

Categories     Healthy Scallion Onion Recipes

Total Time 35 minutes

Number Of Ingredients 14

3 tablespoons rice vinegar
1 ½ tablespoons fish sauce
1 tablespoon honey
2 teaspoons chile-garlic sauce
1 teaspoon peanut oil plus 1/4 cup, divided
4 large eggs, beaten
2 12-ounce packages sweet potato "noodles" (11 cups), long strands cut into 2 or 3 pieces
1 medium red bell pepper, thinly sliced
1 bunch scallions, sliced into 1-inch pieces
3 large cloves garlic, minced
3 cups bean sprouts
¼ cup unsalted roasted peanuts, chopped
⅓ cup chopped fresh cilantro
4 lime wedges

Steps:

  • Combine vinegar, fish sauce, honey and chile-garlic sauce in a small bowl. Place near the stove.
  • Heat a large wok or skillet over high heat until hot. Swirl in 1 teaspoon oil. Add eggs and cook, without stirring, until set on the bottom, 30 to 45 seconds. Flip over and cook until completely set, about 30 seconds more. Transfer to a cutting board and slice or chop.
  • Swirl the remaining 1/4 cup oil into the wok (or skillet). Add sweet potato noodles, bell pepper, scallions and garlic; cook, stirring occasionally, until the vegetables are soft, about 5 minutes. Add bean sprouts, the reserved sauce and the cooked egg; toss until heated through, 1 to 2 minutes. Serve, garnished with peanuts, cilantro and lime wedges.

Nutrition Facts : Calories 463.6 calories, CarbohydrateContent 50.2 g, CholesterolContent 186 mg, FatContent 24.2 g, FiberContent 8.6 g, ProteinContent 14.7 g, SaturatedFatContent 4.8 g, SodiumContent 811.5 mg, SugarContent 17.3 g

ASIAN PEANUT NOODLES WITH CHICKEN, LIGHTENED UP



Asian Peanut Noodles with Chicken, Lightened Up image

Asian Peanut Noodles with Chicken is delicious, made with stir fried chicken strips, rice noodles, scallions, carrots, broccoli slaw, bean sprouts in a spicy peanut sauce.

Provided by Gina

Categories     Dinner

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 6

Number Of Ingredients 23

1 cup reduced sodium chicken broth
5 tbsp Better n Peanut Butter
1 tbsp srracha chili sauce
2 tbsp honey
2 tbsp soy sauce (use Tamari for gluten free)
1 tbsp freshly grated ginger
2 cloves garlic (minced)
16 oz chicken breast (cut into thin strips)
salt and pepper (to taste)
1 tbsp sriracha chili sauce
juice of 1/2 lime
4 cloves garlic (crushed)
1 tbsp fresh ginger (grated)
1 tbsp soy sauce (use Tamari for gluten free)
1/2 tbsp sesame oil
8 oz rice noodles
3/4 cup green onion (chopped)
1 -1/4 cups shredded carrots
1- 1/4 cups cup shredded broccoli slaw
1 cup bean bean sprouts
2 tbsp chopped peanuts
1 lime (sliced)
cilantro for garnish (optional)

Steps:

  • For the peanut sauce: Combine 1 cup chicken broth, peanut butter, sriracha, honey, 2 tbsp soy sauce, ginger, and 3 cloves crushed garlic in a small saucepan and simmer over medium-low heat stirring occasionally until sauce becomes smooth and well blended, about 5-10 minutes. Set aside.
  • Boil water for the noodles cook pasta according to package instructions.
  • Season chicken with salt and pepper, sriracha, lime, garlic, ginger and soy sauce.
  • Heat a large skillet or wok until hot. Add oil and sauté chicken on high heat until cooked through, about 2-3 minutes; remove from heat and set aside.
  • Add 2 cloves crushed garlic, scallions, carrots, broccoli slaw and/or bean sprouts and salt, sauté until tender crisp, about 1-2 minutes.
  • Drain noodles and toss with peanut sauce and additional chicken broth if needed to loosen the sauce. When chicken is cooked, toss with noodles.
  • Divide noodles and chicken between 6 bowls, top with sauteed vegetables, bean sprouts, chopped peanuts (or you can toss everything together to hide the vegetables so your family members don't push them aside!) and garnish with cilantro and lime wedges.

Nutrition Facts : ServingSize 1 1/3 cups, Calories 359 kcal, CarbohydrateContent 53 g, ProteinContent 22 g, FatContent 6 g, CholesterolContent 48 mg, SodiumContent 670 mg, FiberContent 4 g, SugarContent 9 g, SaturatedFatContent 0.5 g

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