The Dish

 
The Dish

Kasey's No-Cheat Chicken Pad Thai

Spring has officially sprung here in Los Angeles! Flowers are in bloom, brightly-colored fashions have hit the store windows, and everyone is realizing... “Oh shoot! Bikini Season is coming up!”

No worries though because I have a delicious dish that will curb those cravings for take-out and keep those killer curves at the same time!

Ingredients

  • 2 Chicken breasts, ground or chopped
  • 1 pkg Nasoya Pasta Zero (it’s 40 calories for the WHOLE bag!)
  • 1 Egg, scrambled
  • 1 tbsp peanut butter (natural chunky works best!)
  • 1 tbsp reduced sodium soy sauce
  • water
  • honey
  • a dash of sweet chili sauce (optional)
  • frozen edamame
  • green onions

Preparation

  1. Cook the chicken through in a little wok oil or coconut oil.
  2. Cook your noodles according to their package directions (rinse them really well!) and set aside. You want them to dry out a little bit before adding them into your dish.
  3. Add in your scrambled egg and let it cook with the chicken.
  4. Add peanut butter, soy sauce and a drizzle of honey to the chicken and the eggs. Mix thoroughly and then add a little bit of water to thin out the sauce. At this point, throw in the edamame and green onions and it let simmer.
  5. Add in noodles and a little sweet chili sauce if you'd like.

Presentation

Pile it up high in a large dish, top with sliced green onions and serve with chopsticks!

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