Delicious Chicken Pad Thai

My head is back in the game. Day two fully tracking. I put on 5.5lbs on 2.5weeks hols, came back - went back to class and then continued the boldness! NO MORE I TELL YOU!!!! I've seen the error of my ways!!! Tonight I made a delicious Chicken Pad Thai - it's from an old WW cookbook Nice 'n Spicy. Converted to smart points it works out at 11sp per person - very filling and satisfying.... and it's simple to make too.

Serves 2

11sp per person

> Ingredients

2 chicken breasts - sliced

2 nest wholemeal noodles

2 cloves of garlic, minced

1 inch fresh ginger, minced (or a tablespoon of minced gingger form a jar)

4 spring onions, trimmed and sliced diagonally

1 egg, beaten

20g dry roasted peanuts, lightly crushed

4 carrots, peeled and ribboned (use the peeler to do this - lovely and thin ribbons, which cook really quickly)

2 large handfuls of beansprouts (and a few for garnish)

3 tbsps soy sauce

1/2 lime cut in two for the garnish

Method:

1. Mist the pan with oil spray - add the garlic and ginger and cook for 30 seconds, then add the egg. Using a chopstick stir the egg until cooked (but not scrambled). Remove from the pan

2. Re-mist the pan and add the chicken and cook for 8-10 minutes.

3. while this is cooking, boil the noodles according to the instructions on the packet, drain and set aside

4. When the chicken is nearly cooked, add the carrot, spring onion and stir fry for about a minute. Add the beansprouts, soy. egg mixture and noodles heat through.

5. Divide between two bowls, garnish with some raw beansprouts and the peanuts. Serve with the lime on the side. Voila! Let me know if you try this and what you think of it.