Pad out your menu with this tempting Thai dish. If you think authentic Thai food is off the table when you're watching your waistline, think again. This mouthwatering meal keeps it all in check.
Ingredients
For 0004 Person(s)
Recipe
6 ounce(s) dried wide rice noodles
1/5 cup(s) vegetable broth
1garlic clove, minced
3scallions, chopped
2 cup(s) chopped chicken breast, cooked
2 cup(s) broccoli, chopped
2 cup(s) bean sprouts
2 teaspoon(s) brown sugar
1/8 tablespoon(s) red pepper
2 tablespoon(s) lemon juice
1/4 cup(s) vinegar
4 tablespoon(s) reduced sodium soy sauce
4 tablespoon(s) peanuts, chopped
Directions
Bring a large pot of water to a boil. Add noodles and cook for about 10 minutes. Drain.
Heat the vegetable stock in a wok until it starts to bubble.
Add the garlic and stir-fry until golden about 1 minutes.
Add the noodles, chicken, broccoli, bean sprouts and scallions. Stir-fry for about 4 minutes.
Add the sugar, red pepper, lemon juice, vinegar and soy sauce.