Last night Kyle and I went on a short dinner date. It’s always so nice to go out to dinner without fighting with a two year old who is trying to throw his dinner in the nearest trash bin, and a five year old crying because the nuggets breading is “ripped”. We actually get to go out and have adult conversation without one of us chasing a child, and the other scarfing down our dinner before we swap rolls. Yeah, parenting is awesome!
This week has been pretty laid back. Aside from finishing up the last few ends before the first day of school, we’ve just been relaxing and taking it easy. I got a late start to my meal plan this week. But I created a recipe last week for Chicken Pad Thai that I wanted to make sure I shared on the blog, and since I’m baby free tonight, i’m taking some time to write tonight!
I searched and searched for a recipe that was what I was looking for and nothing really fit the bill. I wanted it to fit within my weight watchers point budget as well. And nothing was really low in points! So I figured what they hey, let’s give it shot. I can’t remember where, or when I had this peanut version of pad Thai but I remember it being some what of a sweet and spicy sauce. There was a hint of lime. But I mostly remember the sweet peanut taste and the crunch added by the chopped peanuts.
Straight to the kitchen I went, and gathered up some ingredients. I had some carrots on hand. I prefer to buy the bags of matchstick carrots rather than cutting carrots to save time. I also prefer to cut the red peppers and onion into slices instead of dicing them. One of the best things about this recipe is that it’s relatively easy to make, and cheap too! I keep most of these ingredients on hand at all times. The PB2 has been my go to since doing Weight Watchers. It will never take the place of classic peanut butter, but it’s definitely a great substitute in recipes that call for peanut butter when you’re trying to watch calories or in WW case, watching points.
You can always adjust some of the ingredients to make it your own. I prefer the texture of rice noodles compared to traditional pastas like fettuccine noodles. But use what you have handy! Bean sprouts, water chestnuts, or even broccoli would be a great addition. And if you are sensitive to heat, just omit the sriracha, or add less.
Keep reading on for the recipe below! Please take it easy on me! This is my first recipe post that I’ve shared. However I love constructive feedback though so please feel free to let me know! If you try this recipe and like it, please let me know!
Peanut Chicken Pad Thai-
8 Freestyle Points per Serving, Serves approximately 6
• 1 8oz package brown rice pad Thai noodles
• 1 pound chicken breast, thinly sliced
• 1 tablespoon vegetable oil
• 1/4 Cup soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoon brown sugar
• 1 tablespoon lime juice
• 2 tablespoons pb2 powder
• 1 tablespoon sriracha sauce
• 1 red pepper thinly sliced
• 1/2 Cup matchstick carrots
• 2 tablespoons minced garlic
• 1/4 cup chopped peanuts
• Lime wedges and cilantro for garnishing (optional)
1. Prepare noodles according to package and set aside.
2. Heat oil in a wok, and sauté chicken over medium-high heat until cooked through. About 5 minutes. Remove from wok and set aside.
3. While chicken cooks, Mix together ingredients to form sauce; soy sauce, rice vinegar, lime juice, pb2, brown sugar, and sriracha. Set aside.
4. Sauté veggies in the wok for about 4-6 minutes. Add the garlic and cook an additional 1-2 minutes.
5. Add the noodles, chicken and sauce back to the wok with the veggies and heat through for another 2 minutes or so.
6. Add chopped peanuts to each serving as you plate the noodles. Garnish with cilantro and lime wedges.