For the next 28 days we still follow the same basic rules:
- Eat a MUFA with every meal.
- Stick to 400 calories per meal.
- Never go more than 4 hours without eating.
Thinking about this recipe made my days on the Jumpstart drag on. So glad we're to the good part now.
Lunch time rolled around and after a very traumatic morning at the dentist office for itty bitty's first appointment ever I was left emotionally and physically drained. Having to restrain him for x-rays and the teeth cleaning took a toll on me. I cried. I was ready to get the hell out of there. Mr. Sideline Chef will be going back in six months. I don't think my heart can handle that again. My protective instincts kicked in and I wanted to get him out of there.
Off to the store we went afterward where mama got him Almond M&Ms to make everything better. Obviously wasn't thinking that those will be the reason we end up back at the dental office. Should have bought lots of apples.
Once home I wanted a nap but remembering rule #3 I knew I had to eat. My stomach was telling me to as well. I was more than pumped after setting out all of my ingredients for the Chicken Pad Thai and was giddy to finally make one of my favorite takeout dishes.
The meal came together in about 15 minutes and was so much healthier than going down the street and picking it up. I never knew how easy or tasty making it at home could be.
The recipe makes 4 servings and when portioned out it is a hearty serving size. I am giddy about having this recipe to reference for when those cravings hit and that it makes for plenty of leftovers, well, in our household anyway, since Mr. Sideline Chef doesn't care much for Asian flavors.
His loss is my gain and finally not a gain in the waist or thighs! An absolute score in my book!
Makes 4 Servings
Stars of the Show:
- 4 oz flat rice noodles
- 4 tbsp lower-sodium ketchup
- 1 tbsp fish sauce
- 1 tsp sugar
- 1 tbsp peanut oil, divided
- 1 egg, lightly beaten
- 12 oz boneless, skinless, chicken breast halves cut into 1 1/2" strips
- 2 garlic cloves, minced
- 3 scallions, cut into 1" pieces
- 1 cup bean sprouts
- 1/2 cup unsalted peanuts, finely chopped
- lime wedges (optional)
Cook the rice noodles according to the package directions.
Combine the ketchup, fish sauce, and sugar in a small bowl. Heat 1 tsp of the peanut oil in a large nonstick skillet over medium-high heat. Add the egg and cook, stirring occasionally, about 2 minutes or until set. Remove the egg from the skillet and set aside.
Add the remaining 2 tsp peanut oil to the skillet. 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. Stir in the noodles and cook for another minute. Add the ketchup mixture and cook, tossing, for another minute. Stir in the scallions and egg and remove from the heat.
Garnish each serving with 1/4 cup of the bean sprouts and sprinkling with the peanuts. Serve with the lime wedges, if desired.
Nutritional Information Per Serving:
Protein: 26 g
Carbohydrates: 36 g
Fat: 15 g
Saturated Fat: 2.5 g
Cholesterol: 102 mg
Sodium: 425 mg
Fiber: 3 g
5 days down, 27 to go!!!
5 days down, 27 to go!!!