It’s Friday and we are excited! We have a relaxing, yet fun weekend ahead and are ready to get it started.
Last Friday night we bought a Living Social deal to a Goo Goo Dolls/Matchbox Twenty concert and are so glad we did! The concert was Wednesday night and helped break up the week nicely.
We loved the outing so much, we’ve decided to plan a Wednesday night “something” every week – even if it’s just grabbing a pizza and heading to the beach for sunset.
In other news, we found a quick and healthy Chicken Pad Thai recipe on Spark Recipes and whipped it up on Monday evening to serve as lunches for the week. It’s delicious and filling, and we wanted to share it with you!
Chicken Pad Thai
0.5 tbsp extra light olive oil
9 ounces (or approx 2 large) chicken breasts, chopped
2 tbsp peanut butter
2 tbsp soy sauce – less sodium
3/4 cup no sodium or less sodium chicken broth
3 cups rice noodles
1 medium onion chopped
3 cloves garlic, minced
1/4 cup peanuts, crushed
1/4 cup green onion, chopped
1 tsp Chili flakes, if desired (add more or less depending on preference to spiciness!)
1.) Heat pan on medium-high heat with olive oil. When pan has heated, add chopped chicken. Cook chicken for about 4-5 minutes, stirring and making sure that all sides are getting cooked.
2.) At the same time, bring water in a pot to a boil. Once it has come to a boil, turn the temperature off. Add rice noodles and let sit, covered, for approx 2 minuntes. Drain noodles, and transfer back to put until needed.
3.) Add garlic and onion to the pan. Stir for another 2 minutes to let the onions sweat. Bring temperature down to medium.
4 .) Add the peanut butter, soy sauce and chicken stock. Add the chili flakes, if you want to. Mix well, and let come to a boil.
5.) Add noodles to the pan and mix well. Let fry for approx 3 minutes longer, then serve!
This dish made exactly 4 lunch servings:
Fat: 11.5 g
Protein: 22 g
Carbohydrates: 42 g
All the best,