Diabetes Friendly Foods - Chicken Pad Thai

With so many great toss-ins, we don't need to use such a large portion of noodles. Bonus: Using brown rice noodles instead of white boosts the fiber, as does a generous serving of bean sprouts.

PREP TIME: 5 MINUTES
TOTAL TIME: 15 MINUTES
SERVINGS: 4 

4 oz flat brown rice noodles
2 Tbsp low-sodium soy sauce
2 Tbsp peanut butter, warmed
1 Tbsp Sriracha sauce
1 tsp low-sodium fish sauce
1 Tbsp peanut oil
12 oz boneless, skinless chicken breast halves, cut into 1½" strips
2 cloves garlic, minced
3 scallions, sliced
1 c bean sprouts
¼ c peanuts, chopped
1 lime, quartered, for garnish

1. PREPARE the noodles according to package directions.

2. COMBINE the soy sauce, peanut butter, Sriracha sauce, and fish sauce in a small bowl.

3. HEAT the oil over medium-high heat and a large nonstick skillet.

4. COOK the chicken, stirring often, for 5 minutes, or until no longer pink and the juices run clear. Add the garlic and cook for 30 seconds. Stir in the noodles and cook for 1 minute, or until hot. Add the soy sauce mixture and cook, tossing, for 1 minute. Stir in the scallions and remove from the heat.

5. DIVIDE among 4 plates, garnishing each with ¼ cup of the bean sprouts and sprinkling with the peanuts. Serve with the lime wedges.

NUTRITION (per serving) 355 cal, 26 g pro, 32 g carb, 5 g fiber, 15 g fat, 3 g sat fat, 560 mg sodium