Chicken Pad Thai
Spicy Garlic Roasted Broccoli Spears
Ingredients
- 1 (8-oz) pkg wide rice noodles
- 1 (10-oz) pkg shredded carrots
- 1 small head napa cabbage, shredded
- 1 red bell pepper, sliced
- 1 cup mung bean sprouts
- ¼ cup water
- 2 cups shredded rotisserie chicken
- 2 (7-oz) pouches pad thai simmer sauce (such as Saffron Road)
- ½ cup chopped fresh cilantro, divided
- ½ cup chopped roasted, salted peanuts
Instructions
- Cook noodles according to package directions.
- Meanwhile, combine carrots, cabbage, bell pepper, sprouts, and water in a large, deep skillet. Cover and cook on medium-high heat, stirring occasionally, 5 to 6 minutes or until vegetables are tender.
- Stir in chicken and simmer sauce; cook 3 to 4 minutes or until sauce is thoroughly heated. Stir in ¼ cup cilantro.
- Divide noodles among 6 bowls; spoon pad thai mixture over noodles, and sprinkle with ¼ cup cilantro and nuts.
Side Dish Ingredients
- 2 heads broccoli, cut into spears
- 2 Tbsp olive oil
- 1 Tbsp minced garlic
- ½ tsp kosher salt
- ¼ tsp crushed red pepper
Side Dish Instructions
- Preheat oven to 475°F. Combine all ingredients on a rimmed baking sheet; spread in a single layer. Bake 14 minutes or until well browned, stirring once during last 2 minutes of baking.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
411
|
112
|
523
|
| Fat (g) | 11 | 5 | 16 |
| Sat. Fat (g) | 1 | 1 | 2 |
| Protein (g) | 23 | 6 | 29 |
| Carb (g) | 58 | 14 | 72 |
| Fiber (g) | 4 | 5 | 9 |
| Sodium (mg) | 556 | 147 | 703 |
Quick & Healthy Meal Plan
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