Pad thai lite
4 servings
Ingredients
Quantity | Ingredient | |
---|---|---|
½ | pounds | Uncooked linguine |
½ | pounds | Chicken breast, boneless, |
& skinless | ||
¾ | cup | No-salt-added tomato juice |
3 | tablespoons | Kikkoman light soy sauce |
1 | tablespoon | Vinegar |
2 | teaspoons | Sugar |
¾ | teaspoon | Cornstarch |
3 | tablespoons | Vegetable oil, divided |
½ | pounds | Fresh bean sprouts, rinsed |
& drained | ||
⅓ | cup | Sliced green onion tops |
2 | Cloves garlic, minced | |
½ | pounds | Baby shrimp, cooked, rinsed, |
& drained | ||
1 | tablespoon | Minced fresh cilantro |
Lime wedges |
Directions
Cook linguine accrding to package directions, omitting drain. Cut chicken into thin strips. Combine tomato juice, lite soy sauce, vinegar, sugar and cornstarch; set aside. Heat 1 tablespoon oil in hot wok or large skillet over high heat. Add chicken and stir-fry 1 minute; remove. Heat remaining 2 tablespoons oil in same pan. Add bean sprouts, green onions and garlic; stir-fry 1 minute. Stir in linguine and cook 2 minutes, or until heated through. Add chicken, shrimp, cilantro and tomato sauce mixture. Cook and stir until sauce boils and thickens. Serve with lime wedges. Garnish with additional cilantro.
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