Spicy Thai Noodles

Spicy Thai Noodles

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From: Diabetic Living Magazine

Sauces made with heavy creams are loaded with calories and saturated fat. This recipe uses a peanut sauce that has all the richness of a cream sauce but with heart-healthy fats instead. Be careful—if using a store-bought sauce, check the ingredients list for added sugars!

Ingredients 2 servings

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Original recipe yields 2 servings
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  • 3 ounces dried brown rice noodles or rice noodles (see Tip)
  • Nonstick cooking spray
  • 1 6 to 8-ounce skinless, boneless chicken breast half, cut in half horizontally
  • 1 cup thinly sliced desired-color sweet pepper
  • ¾ cup packaged fresh julienned carrots or coarsely shredded carrots
  • 2 tablespoons chunky peanut butter
  • 5 teaspoons reduced-sodium soy sauce
  • ¼ to ½ teaspoon crushed red pepper
  • ¼ cup thinly bias-sliced green onion
  • Lime wedges

Preparation

  • Prep

  • Ready In

  1. In a large saucepan cook rice noodles according to package directions. Drain, reserving ⅓ cup of the cooking water. Return noodles to saucepan.
  2. Meanwhile, coat a 10-inch nonstick skillet with cooking spray; heat over medium Add chicken; cook 6 minutes or until no longer pink, turning once. Remove from skillet. Add sweet pepper and carrots; cook and stir 3 to 4 minutes or until crisp-tender.
  3. For sauce, in a small bowl whisk together peanut butter, soy sauce, crushed red pepper and 1 to 2 tablespoons of the reserved cooking water.
  4. Thinly slice chicken. Stir chicken and vegetables into noodles. Add sauce; stir to coat. If needed, stir in additional reserved cooking water to moisten. Top servings with green onion. Serve with lime wedges.
  • Tip: If you like, substitute 3 ounces dried multi-grain spaghetti for the rice noodles. Cook according to package directions, reserving ⅓ cup of the cooking water.

Nutrition information

  • Serving size: 1½ cups
  • Per serving: 405 calories; 12 g fat(2 g sat); 7 g fiber; 48 g carbohydrates; 28 g protein; 70 mcg folate; 62 mg cholesterol; 9 g sugars; 10,224 IU vitamin A; 99 mg vitamin C; 37 mg calcium; 1 mg iron; 610 mg sodium; 672 mg potassium
  • Nutrition Bonus: Vitamin A (204% daily value), Vitamin C (165% dv)
  • Carbohydrate Servings: 3
  • Exchanges: 2½ lean protein, 2½ starch, 2½ vegetable, 1 fat

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