Pad Thai Brinner Bowl
DinnerLunchVegetarianGluten-freeBreakfastLunar New YearChicken & PoultryLow-sodiumHigh ProteinSugar ConsciousDairy-freeOne Dish
Brinner, a cross between breakfast and dinner, can be eaten any time of the day! It's a whole meal in a bowl if you're following Good Food. Real Results.
Ingredients
- 2 tbsp vegetable oil
- 1⁄2 recipe prepared Pad Thai, about 3 cups
- 1 pkg Pad Thai Seasoning
- 3⁄4 cup hot water
- 2 tbsp soy sauce
- 1 tbsp oil
- 1⁄2 lb (225 g) bite-sized pieces of boneless, skinless chicken breast, or shrimp, your choice
- 2 cups red bell pepper, sliced
- 2 eggs
- 4 cups cooked rice noodles
- 1 lime, juiced
- 2 cups bean sprouts
- 2 tbsp roasted peanuts, chopped, optional
- 4 cups mixed greens
- 2 cups julienned snow peas
- 2 cups cherry tomatoes
- 2 cups steamed broccoli florets
- 1 can (14 oz/398 ml) baby corn cobs, drained, or 1 cup corn niblets
- 4 eggs
Preparation
- Heat 1 tbsp oil in a frying pan over medium-high heat. Add Pad Thai; stir-fry for 2-3 min.
- Meanwhile, divide mixed greens, snow peas, cherry tomatoes, broccoli, and baby corn among four bowls.
- Divide Pad Thai among bowls. Wipe pan clean. Add remaining oil to pan over medium-low heat. Crack in eggs; cook until whites are set but yolks are still runny, about 5 min.
- Top each salad with an egg; garnish with toppings, if desired.
Epicure Products Used
Nutritional Information
Per serving: Calories 410, Fat 11 g (Saturated 3 g, 0 0 g), Cholesterol 275 mg, Sodium 240 mg, Carbohydrate 56 g (Fiber 8 g, Sugars 16 g), Protein 23 g.
Tips
Prepare the egg whichever way you like: hard-boiled, soft-boiled, over easy, poached or even scrambled.
Make it Vegetarian: Swap chicken for tofu when making Pad Thai.