In Thailand, this is the ultimate street food. There, competition among food cart cooks is fierce, so many specialize in a dish or two just to stay in business. For those who are gluten sensitive, rice noodles are a great alternative to wheat.

15 minutes II 4 servings

  • 4 ounces flat rice noodles
  • 4 tablespoons lower-sodium ketchup
  • 1 tablespoon fish sauce
  • 1 teaspoon sugar
  • 1 tablespoon peanut oil, divided
  • 1 egg, lightly beaten
  • 12 ounces boneless, skinless chicken breast halves, cut into 1-1/2” long strips
  • 2 cloves garlic, minced
  • 3 scallions, cut into 1” pieces
  • 1 cup bean sprouts
  • 1/2 cup unsalted peanuts, finely chopped
  • Lime wedges (optional)
  1. Bring a pot of water to a boil and cook the noodles per the package directions.
  2. Combine the ketchup, fish sauce, and sugar in a small bowl. Set aside.
  3. Heat 1 teaspoon of the peanut oil in a large nonstick skillet over medium-high heat. Add the egg and cook, stirring occasionally, for about 2 minutes or until set. Transfer the egg to a bowl and reserve.
  4. Return the skillet to the stove top and heat the remaining 2 teaspoons oil. Add the chicken and cook, stirring often, for 4 to 5 minutes or until lightly browned and cooked through. Add the garlic and cook for 30 seconds longer. Stir in the noodles and cook for 1 minute longer or until hot. Add the ketchup mixture and cook, tossing, for 1 minute. Stir in the scallions and reserved egg and remove from the heat.
  5. Divide among 4 plates, garnishing each with 1/4 cup of the bean sprouts and sprinkling with peanuts. Serve with the lime wedges, if desired.

Nutrients per serving

  • 386 calories
  • 29 g protein
  • 36 g carbohydrates
  • 15 g fat
  • 2.5 g saturated fat
  • 102 mg cholesterol
  • 425 mg sodium
  • 3 g fiber

– from the Flat Belly Diet Cookbook, by Liz Vaccariello, editor-in-chief, with Cynthia Sass, MPH, RD. Based on the groundbreaking plan from the editors of Prevention.

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