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.