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)
- Bring a pot of water to a boil and cook the noodles per the package directions.
- Combine the ketchup, fish sauce, and sugar in a small bowl. Set aside.
- 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.
- 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.
- 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.