This week on Fit to Eat, Chef Rob makes a healthy version of Pad Thai Chicken with special guest Terry Sullivan from Live Right Now. We attend the Mississippi Peanut festival at Mitchell Farms on our Down on the Farm segment. Registered Dietitian, Rebecca Turner makes a gluten-free salad.
CHICKEN PAD THAI
COOKING INSTRUCTIONS FOR CHICKEN PAD THAI
Heat 1 quart water and cook rice noodles for 4-5 minutes till tender and translucent. Mix last four spices in a small bowl and sprinkle over tofu slices on both sides. Place sesame oil in hot pan. Sear tofu for 1-2 minutes per side till lightly browned. Remove tofu from pan and add chicken strips, garlic, pepper and sear till brown. Deglaze with soy, and vegetable stock. Add cilantro, sprouts and rice noodles and remove from heat. Toss till mixed evenly. Hold for service. Place on plate in the middle. Place tofu around edge of plate.
In same saute pan spray with zero fat spray and add tofu. Lighly brown tofu on both sides and hold till plating is ready.
COOKING INSTRUCTIONS FOR SPICY PEPPER YOGURT SAUCE
COOKING INSTRUCTIONS FOR YOGURT SAUCE
Mix all ingredients together well. Chill and serve with entrée.
Place pad thai in center of plate. Fan the tofu around the pad thai in the center of the place leaving room for the yogurt on the side in a ramekin. Enjoy!! One of my personal favorites!!!