Whip up this Quick & Light Pad Thai recipe and you’ll still have room in your calorie budget for a dessert. Make that a generous serving of dessert if you have my no-fat, low-calorie Tangerine Ice.   Quick & Light Pad Thai Recipe   Work Time: 30 minutesTotal Time: 30 minutesServings: 4 The complex blend of salty, sweet, tart, and hot comes mainly from pantry items, requiring only measuring, no prep. 8 oz rice-flour noodles 1/4 c reduced-sodium fish sauce 3 Tbsp brown sugar 2 1/2 Tbsp reduced-sodium soy sauce Juice of 1 lime (about 2 Tbsp) 1 Tbsp rice wine vinegar 1/2 tsp ground red pepper 1 Tbsp toasted sesame oil, divided 4 oz firm tofu, cubed 3 cloves garlic, minced 1 egg + 2 egg whites, lightly beaten 1/2 lb ground chicken 4 c bean sprouts 4 med scallions, including green tops, thinly sliced (1/2 c) 2 Tbsp roughly chopped roasted, unsalted peanuts 1 c cilantro leaves  

  1. Soak noodles. Set aside.  
  2. Whisk together fish sauce, sugar, soy sauce, lime juice, vinegar, pepper, and 1 teaspoon of the oil in small bowl. Set aside.  
  3. Heat remaining 2 teaspoons oil in wok or large nonstick skillet over medium heat. When oil is hot but not smoking, add tofu and cook, turning once, until light brown, about 3 minutes. Add garlic and cook 1 to 2 minutes. Add eggs. When just set, stir and gently push to side of pan.  
  4. Add chicken to pan and cook until no longer pink, about 5 minutes. Add sprouts and stir gently until all ingredients are barely combined. Stir in drained noodles, scallions, and fish sauce mixture and simmer just until liquid thickens slightly, 5 to 10 minutes.  
  5. Serve garnished with the peanuts and cilantro.   Nutritional Info Per Serving: 496 cal, 26 g pro, 71 g carb, 6 g fiber, 14 g fat, 3 g sat fat, 102 mg chol, 973 mg sodium   Get Low-Fat Slow Cooker Recipes

3 Ways to Soak Rice-Flour Noodles

Tangerine Ice

Work time: 10 minutes 10 minutes + freezing time 4 Actual work time is brief, but because of the 3-hour freezing, this is definitely a . When you’re squeezing juice for breakfast (I jest, but a girl can hope), keep going so you have extra for dessert. 4 c freshly squeezed juice, from 8 tangerines and 1/2 lime 1/4 tsp salt 3 Tbsp sugar, more or less to taste in measuring cup or pour into small bowl. Add salt and stir in sugar, a tablespoon at a time, until mixture reaches desired sweetness. into any flat pan or dish that will fit in your freezer. Cover with plastic wrap and freeze 1 hour. Stir with fork, breaking up chunks. Cover and return to freezer. Stir every 30 minutes until mixture is evenly icy and granular, about 2 hours longer. Total time:Servings:make-ahead recipe1. Leave juice2. PourNutritional Info Per Serving: 142 cal, 1 g pro, 34 g carb, 1 g fiber, 0 g fat, 0 g sat fat, 0 mg chol, 148 mg sodium

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