Ann Cox Eastes from Kroger traded out the carbs in Pad Thai for a healthier alternative!
SQUASH NOODLE PAD THAI
7-8 oz grilled or rotisserie chicken, chopped
¼ t Simple Truth Ground Turmeric
2 T sesame oil
Fresh ground black pepper
3 c zucchini, carrot or butternut squash noodles or spiralized vegetables
2 c Simple Truth Broccoli Slaw
1 c bean sprouts or Asian Zing Microgreens
4 green onions, chopped, divided
1/3-1/2 c Kroger Pad Thai Sauce
1 c roasted, salted peanuts, chopped
Fresh mint or cilantro, chopped, optional
Combine the chicken, turmeric and black pepper together in a small bowl and mix. Heat the sesame oil in a large nonstick skillet and sauté the chicken slightly, just to warm. Add the vegetable noodles or spiralized vegetables and broccoli slaw and cook until tender. Stir in the bean sprouts and all but ¼ cup of the green onions. Stir fry for a couple of minutes. Add the sauce and simmer for about 3-5 minutes or until the vegetables are just tender. Divide evenly into 4 bowls and top with remaining green onions, chopped peanuts and cilantro or mint if desired. Yield: 4 servings
Note: To prepare the sauce from scratch combine 2 Tamarind paste, 2 Simple Truth Low-Sodium Tamari, 1 T Asian chili garlic sauce, 1 clove garlic minced and ¼ c Simple Truth Coconut Sugar; stir to mix.
Note: For vegetarian recipe substitute 7 ounces of tofu, crumbled and lightly brown in sesame oil.
