We’re trying new heart-healthy recipes and will share the results with you. All recipes are from Club Red, UVA’s heart health club for women.
We eat a lot of chicken in my house. It’s a relatively easy and inexpensive source of protein, especially now that egg prices are increasing. But let’s be honest: Making chicken breasts taste better than cardboard takes some work, and ideally, a sweet or salty sauce, cheese or some butter.
The best side dish with chicken? Pasta or noodles, of course. You will never catch me advocating for anything low-carb.
So when I saw this chicken pad thai recipe, I immediately wanted to try it. I love pad thai but have never tried to make it at home. It turned out to be pretty easy, inexpensive and healthy.
A word of warning: The noodle package instructed me to soak them for five times longer than this recipe. With some trepidation, I followed the recipe’s instruction, and I’m glad I did. The noodles were a little too firm after the soaking, but they were perfect once they got soaked in hot oil and sauce.
I tossed a little napa cabbage in with the noodles, which wilted and cooked by the time everything was combined.
I’m not going to promise this dish tastes exactly like the pad thai at your favorite restaurant; it probably doesn’t. But it was savory, had more than enough noodles for me to get my fix, and the cabbage and peanuts on top added nice texture. I had seconds.
And unlike my favorite Thai restaurant, this satisfied my requirement for a quick and inexpensive weeknight meal. I cut the chicken breasts in half so they’d bake faster at 375 degrees and prepared everything else while the chicken was in the oven. The whole meal was ready in 20 minutes.
You could also substitute sautéed tofu to satisfy vegetarians. My mom’s a vegetarian and is visiting next month. I think I know what we’ll be eating.
Stars: 4.5 out of 5
Get the recipe: Chicken pad thai