Fit Pad Thai (Lighter Pad Thai)

Ingredients

• 100 g kuru yassı pirinç eriştesi · 433 kcal
• 200 g jülyen doğranmış tavuk göğsü · 504 kcal
• 1 yemek kaşığı zeytinyağı · 108 kcal
• 1 adet çırpılmış yumurta · 72 kcal
• 100 g taze soya filizi · 30 kcal
• 1 adet jülyen doğranmış havuç · 33 kcal
• 3 dal yeşil soğan (3 cm uzunluğunda doğranmış) · 1 kcal
• 2 diş sarımsak, ince kıyılmış · 9 kcal
• 1.5 yemek kaşığı demirhindi ezmesi · 57 kcal
• 1.5 yemek kaşığı az tuzlu soya sosu · 12 kcal
• 1 yemek kaşığı süzme bal · 61 kcal
• 1 yemek kaşığı dövülmüş tuzsuz fıstık · 59 kcal
• 2 yemek kaşığı su · 10 kcal
• 1 adet dilimlenmiş misket limonu · 10 kcal

Method

1. Soak rice noodles in warm water for 30 minutes until soft, then drain. Whisk the tamarind paste, soy sauce, honey, and water in a small bowl to make the sauce.
2. Heat olive oil in a large skillet or wok over medium-high heat, sauté garlic for 30 seconds, then add chicken and cook for 4-5 minutes until cooked through.
3. Push chicken to one side of the pan, pour the beaten egg into the empty space, scramble it quickly, and then toss it together with the chicken.
4. Add the drained noodles, julienned carrots, and the prepared sauce, then stir-fry constantly over high heat for 2-3 minutes until the noodles absorb the sauce.
5. Stir in the bean sprouts and green onions, cook for 1 more minute, then serve immediately topped with crushed peanuts and lime wedges.

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