Thaispicynoodleslowfat Recipes

SPICY THAI NOODLES

Spicy Thai Noodles image

Sauces made with heavy creams are loaded with calories and saturated fat. This recipe uses a peanut sauce that has all the richness of a cream sauce but with heart-healthy fats instead. Be careful--if using a store-bought sauce, check the ingredients list for added sugars!

Provided by EatingWell Test Kitchen

Time 25m

Number Of Ingredients 10

Ingredients

3 ounces dried brown rice noodles or rice noodles (see Tip)
Nonstick cooking spray
1 6 to 8-ounce skinless, boneless chicken breast half, cut in half horizontally
1 cup thinly sliced desired-color sweet pepper
¾ cup packaged fresh julienned carrots or coarsely shredded carrots
2 tablespoons chunky peanut butter
5 teaspoons reduced-sodium soy sauce
1/4 to 1/2 teaspoon crushed red pepper
¼ cup thinly bias-sliced green onion
Lime wedges

Steps:

In a large saucepan cook rice noodles according to package directions. Drain, reserving 1/3 cup of the cooking water. Return noodles to saucepan.
Meanwhile, coat a 10-inch nonstick skillet with cooking spray; heat over medium Add chicken; cook 6 minutes or until no longer pink, turning once. Remove from skillet. Add sweet pepper and carrots; cook and stir 3 to 4 minutes or until crisp-tender.
For sauce, in a small bowl whisk together peanut butter, soy sauce, crushed red pepper and 1 to 2 tablespoons of the reserved cooking water.
Thinly slice chicken. Stir chicken and vegetables into noodles. Add sauce; stir to coat. If needed, stir in additional reserved cooking water to moisten. Top servings with green onion. Serve with lime wedges.

Nutrition Facts : Calories 405.4 calories, Carbohydrate 47.6 g, Cholesterol 62 mg, Fat 11.6 g, Fiber 7.3 g, Protein 28.1 g, SaturatedFat 2.1 g, Sodium 610.5 mg, Sugar 9.2 g

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