Healthy Pad Thai recipe
Someone on the main RNY board posted this recipe about a week ago and we tried it tonight. It was SUPER good. We'll be making this again for sure! I'd never tried spaghetti squash and really liked it in this dish.
Ingredients:
For chicken:
6 chicken breast tenderloins
Juice from half of one lime 2 tbsp lite soy sauce
1 tsp minced garlic
½ tsp red pepper flakes
1 tsp grated ginger
For Noodles:
2 c. spaghetti squash
1 bag Thai or Asian stir fry vegetables
2 tbsp lite soy sauce
Juice from half a lime
1 tbsp PB2 (peanut butter)
1 tsp red pepper flakes
2 tbsp rice vinegar
4 packets of splenda
½ c. chopped unsalted peanuts
Other stuff: 1 tbsp. sesame oil Chopped green onions for garnish (if desired) Directions:
ETA: here are the stats courtesy of The Daily Plate. As you can see it's kinda low in protein but also low in cals/carbs. For me, I usually get a lot of protein early in the day so I'm not mad about it, but if you want to up the protein, add shrimp or tofu (or go for shrimp, tofu, and chicken and get a "happy family" thing going on).
Mine yielded about 8 servings, so that would be:
138 cals
12 g fat
460mg sodium
9g carbs
2g fiber
8g protein
**To cook spaghetti squash, cut in 1/2 length wise. Scoup out the guts, place cut side down in baking dish , poke all over with fork, and bake at 375 for about 45 minutes. Once done, scrape insides with fork and you get spaghettis strings. Spread out on plate to cool, then put in refrigerator until ready to cook.
Ingredients:
For chicken:
6 chicken breast tenderloins
Juice from half of one lime 2 tbsp lite soy sauce
1 tsp minced garlic
½ tsp red pepper flakes
1 tsp grated ginger
For Noodles:
2 c. spaghetti squash
1 bag Thai or Asian stir fry vegetables
2 tbsp lite soy sauce
Juice from half a lime
1 tbsp PB2 (peanut butter)
1 tsp red pepper flakes
2 tbsp rice vinegar
4 packets of splenda
½ c. chopped unsalted peanuts
Other stuff: 1 tbsp. sesame oil Chopped green onions for garnish (if desired) Directions:
- Combine chicken ingredients in a storage bag and marinate chicken for at least two hours (overnight works best)
- Heat sesame oil in a wok. Cut up marinated chicken and place in wok, cooking until done. You can add the rest of the marinade in there as well.
- When chicken is done, add stir fry vegetables and turn until well mixed
- In a bowl, combine soy sauce, lime juice, red pepper flakes, vinegar, PB2 and Splenda and whis****il blended
- When veggies are cooked through add spaghetti squash (I advise making it ahead and putting it in the refrigerator. I think the key is cooking this from cold to hot very quickly) and mix through.
- Pour liquid mixture over the stir fry and add peanuts. Mix well and warm through
ETA: here are the stats courtesy of The Daily Plate. As you can see it's kinda low in protein but also low in cals/carbs. For me, I usually get a lot of protein early in the day so I'm not mad about it, but if you want to up the protein, add shrimp or tofu (or go for shrimp, tofu, and chicken and get a "happy family" thing going on).
Mine yielded about 8 servings, so that would be:
138 cals
12 g fat
460mg sodium
9g carbs
2g fiber
8g protein
**To cook spaghetti squash, cut in 1/2 length wise. Scoup out the guts, place cut side down in baking dish , poke all over with fork, and bake at 375 for about 45 minutes. Once done, scrape insides with fork and you get spaghettis strings. Spread out on plate to cool, then put in refrigerator until ready to cook.
Kristy (weight loss below does not include 16lbs lost during pre WLS diet)
START: 325 Day of Surgery :309 GOAL: 180
I bought PB2 a while ago, and only used it once previous to this mixed in a shake.
Oh, didn't think about the peanut recalls. I'll check on their site to see if they mention anything about the recalls. Had a double dose of peanuts tonight w/ that recipe between the PB2 & actual peanuts in it.
Oh, didn't think about the peanut recalls. I'll check on their site to see if they mention anything about the recalls. Had a double dose of peanuts tonight w/ that recipe between the PB2 & actual peanuts in it.
Kristy (weight loss below does not include 16lbs lost during pre WLS diet)
START: 325 Day of Surgery :309 GOAL: 180
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