Parmesan Baked Chicken

May 8, 2013 by

Parmesan Baked Chicken

So, I have a problem. A Candy Crush problem. I started playing it this past weekend and now I can’t stop. I need a Candy Crush intervention. I was playing in bed last night and my husband had to actually yell at me to stop and go to sleep or I was going to be very grumpy in the morning from not getting enough sleep. He was right. I was in a seriously foul mood. Sometimes I feel like I am still like a baby when it comes to sleep. If I don’t get enough sleep, my day is miserable and my husband has to deal with it. Poor guy…

Parmesan Baked Chicken

Anyway, I did manage to pull myself away from all the candy crushin’ long enough to make this Parmesan baked chicken. We don’t ever have fried chicken in this house, it’s just not something I really want to make. Don’t get me wrong, who doesn’t love fried chicken?! This chicken is my compromise. It’s just crispy enough to satisfy any fried chicken craving, but without all the grease and heavy breading! The Parmesan cheese adds a nice flavor to the breading as well. This chicken is perfect for the whole family and you can serve it with pretty much anything you want! I served it with some creamy garlic shells and some veggies. We had leftovers so I brought a piece to work for lunch the next day and it was still really tasty, which is saying a lot for me because I tend to hate reheated chicken! If you are looking for a recipe that involves little prep work and that you can just throw in the oven, give this chicken a try!

Parmesan Baked Chicken

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Parmesan Baked Chicken

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: 4 servings

Serving Size: 1 piece of chicken

Ingredients

  • 2 large chicken breasts, trimmed and cut in half
  • 3 tbs. unsalted butter, melted
  • 3/4 cup panko bread crumbs
  • 1/2 cup grated Parmesan cheese
  • 1/2 tsp. garlic powder
  • 1/4 tsp. salt
  • cooking spray

Instructions

  1. Preheat oven to 400 degrees.
  2. Line a baking sheet with foil and spray with non-stick spray. Set aside.
  3. In a shallow bowl or pie dish, mix together the panko, Parmesan cheese, salt, and the garlic powder.
  4. One piece at a time, brush the chicken on one side with the butter. Place buttered side down into the bread crumb mixture. Brush more of the butter on the other side and flip to coat the other side with the mixture.
  5. Arrange the pieces of chicken on the baking sheet. Spray the tops with cooking spray. Bake for about 15-20 minutes. Gently flip the chicken over and bake for an additional 5 minutes or until golden and the chicken is cooked thoroughly.
http://eat-drink-love.com/2013/05/parmesan-baked-chicken/

Parmesan Baked Chicken

Filed Under: Chicken, Entrees, Kid-Friendly, Low-Fat · 19 Comments

Cinco de Mayo Skinny Recipe Roundup

May 2, 2013 by

Ok guys, I told you I just had to do one more Mexican-themed post! But, it’s Cinco de Mayo this weekend, what do you expect?!

Although I love Mexican food, it will often cost you a LOT of calories. Between all of those chips, sugary margaritas, huge portions, and tons of cheese, you can consume an entire day’s worth of calories in one sitting.

I have made you a list of 10 great Cinco de Mayo recipes! And you know what the best part of this list is? These are all pretty healthy options! You can still enjoy the day with these recipes without feeling guilty the next day. And aside from the pork tacos, these are all vegetarian options! Trust me when I say that with these recipes, you will not miss all the calories!

Cinco de Mayo Skinny Recipe Roundup

(from left to right, top to bottom)
1. Easy Mexican Rice
2. Baked Southwestern Egg Rolls
3. Teedo’s Famous Salsa
4. Crazy Guacamole
5. Chili Lime Pulled Pork Tacos
6. Spicy Black Bean Enchiladas
7. Corn Salsa
8. Southwest Chicken Salad with Avocado Lime Dressing

Cinco de Mayo Skinny Recipe Roundup

9.  Skinny Raspberry Margaritas
10. Skinny Strawberry Margaritas
Filed Under: Dips/Sauces, Entrees, Holidays, Kid-Friendly, Low-Fat, Pork, Salads, Sides, Snacks, Vegetarian/Vegan · Tagged With: , , , , , , , , , 6 Comments

Shrimp and Tomatoes over Creamy Parmesan Polenta

April 10, 2013 by

Shrimp and Tomatoes over Creamy Parmesan Polenta

If polenta were a country, I would like to be president. President of the People’s Republic of Polenta. The United States of Polenta. Polentaland.

You get the idea.

Shrimp and Tomatoes over Creamy Parmesan Polenta

Polenta is just one of those great things that you can do pretty much everything with. I like to make it in place of potatoes or rice. I don’t like to add to much to it, but just a little butter, a handful of Parmesan cheese, and a pinch of salt and pepper is all you need.

Shrimp and Tomatoes over Creamy Parmesan Polenta

I’ve had a big bag of it sitting in my pantry and it was time to put it to use! I scoured my pantry to find a bunch of cans of diced tomatoes so I served it under said tomatoes and shrimp and called it dinner. A very good dinner. This is actually a pretty inexpensive meal and it is very simple, but it looks elegant which basically makes it the perfect meal to serve your family, dinner guests, or anyone else that you are wanting to impress which will be very important if you want to be the president of Polentia.

Shrimp and Tomatoes over Creamy Parmesan Polenta

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Shrimp and Tomatoes over Creamy Parmesan Polenta

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: Serves 4

Ingredients

  • 1 1/2 lbs. medium frozen shrimp, thawed, peeled and deveined
  • 2 tbs. extra virgin olive oil
  • 1 14.5 ounce can diced tomatoes
  • 1 clove garlic, minced
  • 1/4 tsp. red pepper flakes
  • salt and pepper to taste
  • 1 cup cornmeal (polenta)
  • 1 cup water
  • 2 cups skim milk
  • 2 tbs. unsalted butter
  • handful of freshly grated Parmesan cheese

Instructions

  1. In a saute pan, heat one tablespoon of the oil over medium heat. Add the shrimp and saute for about 3 minutes or until the shrimp is slightly translucent. Add a pinch of salt and pepper. Remove the shrimp from the pan and set aside.
  2. Leaving the pan on the heat, add in the remaining tablespoon of olive oil, add the garlic and saute for about 30 seconds. Pour the can of tomatoes into the pan, including the juice. Then fill the can with water and pour it into the pan. Stir everything together and let simmer for about 8 minutes until the tomatoes start to break down. Remove from the heat when done cooking.
  3. While the tomatoes are cooking, bring 1 cup of water and 1 cup of skim milk to a light boil in a saucepan over medium high heat. Stir in the cornmeal and cook for about 10-15 minutes, whisking frequently, until the liquid is absorbed and the polenta is cooked. Remove the pan from the heat. Stir in the butter and Parmesan cheese. Add salt and pepper to taste.
  4. Spoon some of the polenta into a shallow bowl, then spoon on some of the tomato sauce, followed by the shrimp. Feel free to garnish with fresh parsley, basil, and additional Parmesan cheese. Serve.
http://eat-drink-love.com/2013/04/shrimp-and-tomatoes-over-creamy-parmesan-polenta/

Shrimp and Tomatoes over Creamy Parmesan Polenta

Filed Under: Entrees, Fish · Tagged With: , , , 33 Comments

Homemade Spaghetti

April 1, 2013 by

Homemade Spaghetti

I hope you all had a great Easter yesterday! Me and the hubs went to church and then came home and spent the day watching re-runs of Game of Thrones to get us ready for the season 3 premiere. Oh and also, I made homemade spaghetti.

Homemade Spaghetti

We always do some sort of homemade pasta for Easter in my family. Since we are now all living all the way out in the desert, we were on our own this year. This gave me the perfect excuse to finally bust out the pasta machine we got for our wedding almost 3 years ago (oops!). I can whip out homemade manicotti shells like it is nobody’s business. When it comes to homemade spaghetti, it was always a group effort at my house so I never really had to make it on my own. It does take some time to make your own pasta, but it is so SO worth it!

Homemade Spaghetti

You can go out and get the pasta attachment for your stand mixer. I don’t have one and while I know it would be awesome, there is something very rewarding about using a good ol’ hand crank machine. Plus, you get a little work out before eating a ton of carbs!

Oh, and yeah, you could also get yourself a pasta stand to dry your pasta, but if you want to be hard core, you use a broomstick. Yeah, that’s how we roll.

Homemade Spaghetti

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Homemade Spaghetti

Prep Time: 1 hour

Cook Time: 10 minutes

Total Time: 1 hour, 10 minutes

Yield: 6 servings

Ingredients

  • 3 eggs
  • 3 cups flour
  • warm water
  • sauce of your choice

Instructions

  1. Spread the flour around in a circle and make a well on a flat surface. Crack the eggs open and place them into the well of the flour. Using your hands combine the eggs in with the flour. Add warm water by the tablespoon to help the mixture come together (yes, this is extremely messy).
  2. Knead it. Knead the dough until the cows come home. The dough should not be tacky. It should be nice and smooth. Knead it until it gets to that point.
  3. Now you need to get out your pasta attachment or machine and will follow those directions. I break my dough ball into 6 equal portions. One at a time, I roll them through to flatten and smooth the dough out. I usually roll it through about 3-5 times. Then I roll it through the pasta cutter of my choice.
  4. After you roll the pasta through the pasta cutter, you need to separate the pasta so it does not stick together. Place a handful of corn meal on the counter and rub the pasta into it, trying to separate the noodles with your fingers. Then lay each noodle on a pasta drying rack or on a clean broomstick until the pasta dries.
  5. Prepare a large pot with boiling water, add salt. Add about half of the pasta and cook for about 5 minutes or until it is cooked. Remove the cooked pasta from the pot and add to a strainer. Add the remaining pasta and cook. Strain. Top with the sauce of your choice and serve!

Notes

Many homemade pasta recipes I have seen seem to add more eggs. We have always used about 3 eggs and this makes for a lighter pasta. If you want to add more eggs, feel free to do so, it just might make your pasta more dense.

http://eat-drink-love.com/2013/04/homemade-spaghetti/

Homemade Spaghetti

Filed Under: Entrees, Pasta · Tagged With: , , , , , , 27 Comments

Mushroom Spinach Pappardelle

February 27, 2013 by

Mushroom Spinach Pappardelle

One of my favorite things to do as a blogger is take dishes that I have at a restaurant and try to recreate them at home. It’s like a fun game! Last summer, we went up to Montreal as I had a conference for work and were staying at Le Westin which was a wonderful hotel. As much as I wanted to try and get out to explore the city a little, I had a badly sprained ankle and then my first day there, I came down with the plague. Needless to say, we did not get out very much. Thank goodness for room service!

Mushroom Spinach Pappardelle

The first night we arrived it was very late and we had not yet had dinner so I was starving. I ordered the mushroom spinach pappardelle that was tossed in a tasty white wine sauce. It seems so simple, but it was so so so good! It was so good that I ordered it like two more times that weekend.

Mushroom Spinach Pappardelle

I adore these thick and ribbony noodles. This dish was so simple to make. The sauce is very light, but also very flavorful. I used mushrooms and spinach, but you could really use whatever veggies you like and you could also add chicken if you wanted to.

Mushroom Spinach Pappardelle

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Mushroom Spinach Pappardelle

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 3-4 servings

Ingredients

  • 8 ounces pappardelle pasta
  • 2 cups fresh baby spinach
  • 1 1/2 cups cremini mushrooms, sliced
  • 3 tbs. extra virgin olive oil, divided
  • 2 garlic cloves, minced
  • 1/4 cup white onion, finely chopped
  • 1/2 cup dry white wine
  • salt and pepper to taste
  • fresh grated Parmesan cheese

Instructions

  1. Prepare pappardelle according to the package instructions. Drain the pasta and set aside.
  2. In a saute pan, heat 2 tbs. of the olive oil over medium heat. Add the onion and cook until translucent, about 2 minutes. Add in the mushrooms and the spinach. Cook for about 2-3 minutes until the spinach has wilted and the mushrooms are cooked.
  3. Add in the garlic and and the white wine. Let it simmer for a few minutes.
  4. Spoon the pasta into the pan, add the remaining tablespoon of olive oil and toss the pasta until it is well-coated. If it seems dry, you can add in more olive oil if needed. Add salt and pepper to taste.
  5. Transfer the pasta to a serving bowl or onto plates. Sprinkle some of the Parmesan cheese on top and serve.

Notes

Feel free to add some fresh lemon juice to the pasta for extra flavor!

http://eat-drink-love.com/2013/02/mushroom-spinach-pappardelle/

Mushroom Spinach Pappardelle

Filed Under: Entrees, Pasta, Vegetarian/Vegan · Tagged With: , , , , , 22 Comments

Copycat P.F. Chang’s Chicken Lettuce Wraps

February 25, 2013 by

Copycat P.F. Chang's Chicken Lettuce Wraps

Who watched the Oscars last night? I have to admit that they usually bore me. I didn’t really tune in until it was towards the end. Here are some of my thoughts:

- Anne Hathaway, I adore you, but please grow you hair back out. Your mouth is entirely too big for short hair. Also, that dress was no good.
- Kristen Stewart, how many drugs were you on last night?
- Jennifer Lawrence, you tripped walking up the stairs and it made me love you even more.
- Daniel Day Lewis, you are the man. The lipstick stain on your cheek from your wife while you were giving your speech was adorbs.

Who were your favorites last night?

Copycat P.F. Chang's Chicken Lettuce Wraps

Ok, ok, enough Oscar talk. Let’s get to the food. Copycat P.F. Chang’s Chicken Lettuce Wraps. Let’s do this.

These lettuce wraps are probably one of the most popular dishes at P.F. Chang’s and it is certainly my favorite. I’ve been wanting to re-create them at home for some time and finally got around to it. I love the flavor of the chicken mixture and eating it with lettuce instead of rice is much healthier! The water chestnuts add a nice crunch. These wraps are just refreshing to me.

I had this dish ready to go in about 20 minutes. P.F. Chang’s serves these as an appetizer, but they are definitely filling enough for lunch or even dinner!

Copycat P.F. Chang's Chicken Lettuce Wraps

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Copycat P.F. Chang’s Chicken Lettuce Wraps

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 4 servings

Ingredients

  • 1 tbs. vegetable oil
  • 1 lb. ground chicken breast
  • 1 large onion, chopped
  • 2 tbs. minced garlic
  • 1 tbs. low-sodium soy sauce
  • 1/4 cup hoisin sauce
  • 2 tsp. minced fresh ginger
  • 1 tbs. rice wine vinegar
  • 3 tsp. sriracha (can adjust if you don't like spicy)
  • 1 can (8 ounces) sliced water chestnuts, drained, finely chopped
  • 1 bunch green onions sliced
  • 2 tsp. sesame oil
  • salt to taste
  • Iceberg, Bibb or butter lettuce leaves, rinsed and drained
  • cilantro (for garnish, optional)
  • soy sauce, hoisin, spicy mustard sauce (for dipping, if desired)

Instructions

  1. Heat the vegetable oil in a saute pan over medium heat. Add the chicken and cook for about 5 minutes, breaking it into small pieces as it cooks.
  2. Pour in the onion, garlic, ginger, soy sauce, hoisin sauce, soy sauce, and the sriracha. Toss the mixture to coat all of the chicken. Continue cooking until the chicken is thoroughly cooked (about 1-2 minutes).
  3. Stir in the water chestnuts and the green onions. Pour in the sesame oil, and add salt to taste.
  4. Transfer the chicken to a bowl or a large plate. Scoop the chicken mixture onto the lettuce leaves. Garnish with cilantro if desired and serve!

Notes

Slightly adapted from this recipe

http://eat-drink-love.com/2013/02/copycat-p-f-changs-chicken-lettuce-wraps/

Copycat P.F. Chang's Chicken Lettuce Wraps

Filed Under: Appetizers, Chicken, Entrees, Low-Carb, Low-Fat · Tagged With: , , , , , 25 Comments

Cobb Salad Pizza

February 22, 2013 by

Cobb Salad Pizza

Last spring, I made Greek Salad Grilled Pizza and I am not kidding when I tell you it is still one of my most favorite pizzas ever. I love the thinner crust and all that fresh Greek Salad on top. It’s so light and flavorful. It truly is the perfect pizza for spring and summer.

Cobb Salad Pizza

I’ve been wanting to try another salad pizza so I turned to one of my other favorite salads…the Cobb salad. I love a good Cobb salad loaded with great toppings! It’s all about the toppings! Thus, the Cobb Salad pizza was born!

Cobb Salad Pizza

You really can’t go wrong with this recipe. You basically just grill or bake your crust and then toss some salad on top with your favorite toppings! For the meat, I used some deli chicken we had in the fridge, but I think some grilled chicken, turkey, or even ham would be great as well. How you make the crust is also flexible. I like to use my grill pan to grill mine. First, it gives the crust a nice crisp, and secondly, it is done in a jiff! If you don’t want to grill it, you can always just bake it in the oven.

Cobb Salad Pizza

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Cobb Salad Pizza

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: Serves 2

Ingredients

  • 1/2 lb. fresh pizza dough
  • 1 tbs. extra virgin olive oil, divided
  • salt and pepper
  • 1/4 cup shredded mozzarella cheese
  • 1/2 cup shredded cheddar cheese
  • 2 cups fresh hearts of romaine (or lettuce of your choice)
  • 1/2 cup sliced cherry tomatoes
  • 2 tbs. chopped red onion
  • 1 cup meat of your choice (grilled chicken, turkey, ham, etc.)
  • 1/4 cup cooked bacon, chopped into small pieces
  • 1/2 of an avocado, diced
  • Low-Fat Buttermilk Ranch Dressing (or the dressing of your choice)
  • extra cheddar cheese or blue cheese crumbles (optional)

Instructions

  1. Preheat a grill or grill pan on medium heat. On a lightly floured surface, roll out the pizza dough until it is about 1/4" thick. Brush half of the olive oil on one side of the dough and sprinkle with salt and pepper. Place the oiled side down on the heated grill/pan and grill for about 3-4 minutes until lightly browned. While the first side is face down on the grill. Brush the remaining olive oil and sprinkle with more salt and pepper on the other side. Turn the dough over and grill for an additional 3-4 minutes until browned.*(see note)
  2. Remove the dough off the grill/pan. Sprinkle the mozzarella cheese and the cheddar cheese evenly over the top. It will melt as the dough is still warm.
  3. In a bowl, add the lettuce, onion, meat, tomatoes, bacon, and the avocado. Toss to mix.
  4. Distribute the salad evenly over the pizza. Drizzle as much of the ranch dressing (or dressing of your choice) over the pizza as you'd like. If desired, sprinkle additional cheddar cheese or blue cheese on top.

Notes

You do not have to grill the pizza dough if you do not want to. Feel free to bake it in the oven as you would other pizzas.

Traditional Cobb salads contain eggs. I chose to omit egg from this pizza as I felt it was just too much with the crust, but feel free to add some if you want!

http://eat-drink-love.com/2013/02/cobb-salad-pizza/

Cobb Salad Pizza

Filed Under: Entrees, Low-Fat, Pizzas, Salads · Tagged With: , , , , , 16 Comments

Slow Cooker Chicken Teriyaki

January 30, 2013 by

Slow Cooker Chicken Teriyaki

After making honey sesame chicken last spring, I have been determined to make more take-out recipes. And if I could make them in the slow cooker, that’s even better!

Slow Cooker Chicken Teriyaki

Chicken Teriyaki is another one of my favorite take-out dishes, so I wanted to give it a try. I’m pretty happy with the way it turned out. Make sure you use low-sodium soy sauce, otherwise the chicken will be very salty (and not in a good way).

Slow Cooker Chicken Teriyaki

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Slow Cooker Chicken Teriyaki

Prep Time: 10 minutes

Cook Time: 6 hours

Total Time: 6 hours, 10 minutes

Yield: 4-6 servings

Ingredients

  • 3 lbs. chicken breasts
  • 3/4 cup low-sodium soy sauce
  • 1/3 cup apple cider vinegar
  • 1/3 cup light brown sugar
  • 1/4 cup honey
  • 3 tbs. orange marmalade
  • 1 tsp. ground ginger
  • 2 garlic cloves, minced
  • 1 1/2 tbs. cold water
  • 1 1/2 tbs. corn starch
  • cooked rice
  • sliced green onion and/or sesame seeds (for garnish)

Instructions

  1. Place the chicken breasts in the slow cooker.
  2. In a bowl, whisk together the soy sauce, cider vinegar, honey, ground ginger, garlic, brown sugar, and the orange marmalade. Pour the mixture over the chicken and cook on low heat for 5-6 hours.
  3. Remove the chicken and shred with a fork. Set aside.
  4. Dissolve the corn starch in a small bowl with the cold water. Pour the sauce from the slow cooker into a sauce pan. Heat on medium heat. Stir in the corn starch mixture. Bring the sauce to a light boil, whisking constantly until the sauce thickens. Remove from the heat.
  5. Place the shredded chicken back into the slow cooker (now turned off or on warm) or into a bowl, Pour the sauce over the chicken and mix until the chicken is covered in the sauce.
  6. Serve over rice and/or veggies. Garnish with green onion or sesame seeds.

Notes

Slightly adapted from Cooking Classy

http://eat-drink-love.com/2013/01/slow-cooker-chicken-teriyaki/

Slow Cooker Chicken Teriyaki

Filed Under: Chicken, Entrees, Low-Fat · Tagged With: , , , , , 13 Comments

Browned Butter Gnocchi with Broccoli

January 25, 2013 by

Browned Butter Gnocchi

Brown butta…say it with me now!

Is there anything better in this world than browned butter?

No, I didn’t think so.

Browned Butter Gnocchi

Brown butter is wonderful on so many dishes, but it is just ridiculously good on this gnocchi and broccoli. And another thing about browned butter is that because of that perfect nutty flavor, you really don’t need a lot of it for your dish to taste good. And then if you throw a bunch of broccoli on top, then that totally negates the brown butter all together. Right? Am I right??

Browned Butter Gnocchi

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Browned Butter Gnocchi with Broccoli

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: 6 servings

Calories per serving: 368

Ingredients

  • 2 (16-ounce) packages prepared gnocchi
  • 5 cups chopped broccoli florets
  • 2 tbs. unsalted butter
  • 2 tbs. extra virgin olive oil
  • 2 cloves of garlic, minced (optional)
  • 1/4 teaspoon freshly ground black pepper
  • 3 tbs. pine nuts, toasted
  • shaved or grated fresh pecorino Romano cheese or Pamesan

Instructions

  1. Prepare the gnocchi according to the package instructions. During the last minute of cooking, add in the broccoli. Drain and set aside.
  2. In a large skillet, heat the butter and olive oil over medium high heat. Cook for about 5 minutes or until the butter has browned, stirring constantly.
  3. Add in the gnocchi, garlic, broccoli, and black pepper. Toss until the gnocchi is well-coated in the brown butter sauce. Sprinkle some of the cheese on top and serve!

Notes

Recipe from Cooking Light

http://eat-drink-love.com/2013/01/browned-butter-gnocchi-with-broccoli/

Browned Butter Gnocchi

Filed Under: Entrees, Low-Fat, Vegetarian/Vegan · Tagged With: , , , , , 17 Comments

Easy Pad Thai

January 11, 2013 by

easy pad thai

Pad Thai…I freakin’ love you.

While I love all things Thai, Pad Thai is just one of my favorite dishes. I had a serious craving for it a few weeks ago and just had to make it. Now, I will tell you that this is not authentic Pad Thai, but it is light, fresh, and downright delish. And best of all, it comes together so quickly!

easy pad thai

I recommend using wider rice noodles like you usually see with this dish, but my store was out so I just got the thinner noodles instead, which will also work. One other thing to note is that while the directions for rice noodles often just involve soaking them, I found that when I made this recipe for the first time, the noodles were very dry. The second time I made them, I boiled them. This was much better for me, but you can try just soaking them if you’d prefer.

easy pad thai

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Easy Pad Thai

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 4 servings

Ingredients

  • 8 ounces wide rice noodles
  • 2 tbs. brown sugar
  • 3 tbs. fresh lime juice
  • 4 tbs. low-sodium soy sauce
  • 1 tsp. Sriracha (or to taste)
  • 2 tsp. vegetable oil
  • 2 garlic cloves, minced
  • 1/2 cup sliced green onion
  • 2 eggs
  • 1/4 cup chopped peanuts
  • cilantro (for garnish)
  • additional lime wedges (for garnish)

Instructions

  1. Prepare rice noodles according to package directions. Or cook them in boiling water for about 8 minutes or until they are tender.
  2. In a small bowl, stir together the brown sugar, lime juice, soy sauce, and Sriracha. Set aside.
  3. In a separate bowl, whisk together the eggs.
  4. In a saute pan, heat the oil over medium heat. Add in the green onion and cook for about 2 minutes. Stir in the garlic and cook for another 30 seconds. Pour in the eggs, scramble, and cook for about 1 minute. Remove the cooked eggs from the pan and set aside.
  5. Place the noodles into the pan. Pour the sauce over the noodles and toss to coat. Pour the eggs in and gently stir until well-combined.
  6. Spoon the noodles onto plates. Garnish with some of the chopped peanuts, cilantro, and lime wedges.

Notes

Recipe slightly adapted from Brownies for Dinner (originally from Everyday Food)

http://eat-drink-love.com/2013/01/easy-pad-thai/

easy pad thai

Filed Under: Entrees, Low-Fat, Vegetarian/Vegan · Tagged With: , , , , , 19 Comments
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