Quick Chicken Pad Thai

Ingredients:
1 lb (450 g) boneless, skinless chicken thighs, trimmed
2 tbsp (30 mL) Thai Red Curry Rub
8 oz (250 g) uncooked linguine noodles
2 cups (500 mL) unsalted chicken stock
2 garlic cloves, pressed
4 green onions with tops, sliced
1/2 cup (125 mL) prepared pad thai sauce
2 cups (500 mL) bean sprouts
Coarsely chopped peanuts,
chopped fresh cilantro and
lime wedges (optional)

Directions:
Dice chicken into 1/2-in. Combine diced chicken and rub. Heat 1 tbsp vegetable oil in 12- in. skillet over medium-high heat 1–3 minutes or until shimmering. Add chicken; cook 4–6 minutes or until browned. Add stock, pasta and garlic. Bring to a simmer. Cover Skillet; reduce heat to medium-low. Simmer, covered, 10–12 minutes or until pasta is tender. Add sauce, onions and sprouts. Garnish with peanuts and cilantro, if desired.  Serve with lime wedges, if desired.

Note: I cooked noodles separately (in water, not chicken stock), then combined most of them with the chicken and sauce and left some plain for the kids.  Also used chicken breasts instead of thighs. A little spicy, but good.

Yield: 6 servings
Nutrients per serving: Calories 310, Total Fat 4.5 g, Saturated Fat 1 g,
Cholesterol 65 mg, Carbohydrate 42 g, Protein 22 g, Sodium 600 mg, Fiber 2 g
© 2011 The Pampered Chef used under license.


Tried Feb 2012