Recipe for Pad Thai Lite


1/2 lb uncooked linguine
1/2 lb chicken breast, boneless,
1 & skinless
3/4 cup no-salt-added tomato juice
3 tablespoon kikkoman light soy sauce
1 tablespoon vinegar
2 teaspoon sugar
3/4 teaspoon cornstarch
3 tablespoon vegetable oil, divided
1/2 lb fresh bean sprouts, rinsed
1 & drained
1/3 cup sliced green onion tops
2 cloves garlic, minced
1/2 lb baby shrimp, cooked, rinsed,
1 & drained
1 tablespoon minced fresh cilantro
1 lime wedges


Cook linguine accrding to package directions, omitting drain. Cut chicken into thin strips. Combine tomato juice, lite soy sauce, vinegar, sugar and cornstarch; set aside. Heat 1 tablespoon oil in hot wok or large skillet over high heat. Add chicken and stir-fry 1 minute; remove. Heat remaining 2 tablespoons oil in same pan. Add bean sprouts, green onions and garlic; stir-fry 1 minute. Stir in linguine and cook 2 minutes, or until heated through. Add chicken, shrimp, cilantro and tomato sauce mixture. Cook and stir until sauce boils and thickens. Serve with lime wedges. Garnish with additional cilantro.

Yield: 4 servings

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