- make this recipe
- user reviews (0)
-
Nonstick cooking spray
-
2
eggs, lightly beaten
-
1
cup chopped green onion
-
1
cup finely shredded carrot
-
1/4
cup reduced-sodium soy sauce
-
4
cloves garlic, minced
-
2
tablespoons sesame seeds
-
1
tablespoon finely chopped lemongrass or 2 tsp. finely shredded lemon peel (optional)
-
1
tablespoon grated fresh ginger
-
2
teaspoons chili powder
-
1 1/2
pounds uncooked ground chicken
-
8
ounces Pad Thai noodles (rice noodles)
-
2/3
cup purchased Pad Thai stir-fry sauce
-
2
tablespoons chicken broth
-
Sliced green onions and/or sesame seeds (optional)
1. Preheat oven to 350F. Lightly coat an 8x4x2-inch loaf pan with cooking spray; set aside. In bowl combine eggs, onions, carrots, soy sauce, garlic, sesame seeds, lemongrass, ginger, and chili powder; add chicken. Mix well. Pat into pan.
2. Bake for 60 to 70 minutes or until an instant-read thermometer inserted into center of loaf registers 165 F. Let stand 10 minutes before removing from pan.
3. Meanwhile, prepare noodles according to package directions; drain. Toss with 1/3 cup of the Pad Thai sauce. Return to pan; heat through. In a small saucepan heat remaining Pad Thai sauce and broth just to boiling. To serve, slice meat loaf; divide noodles among plates; top with meat loaf slices. Drizzle with Pad Thai-broth mixture. Sprinkle with onions and/or sesame seeds. Makes 8 servings.
- Servings Per Recipe 8,
- Calories 308,
- Protein (gm) 24,
- Carbohydrate (gm) 33,
- Fat, total (gm) 8,
- Cholesterol (mg) 112,
- Saturated fat (gm) 2,
- Monosaturated fat (gm) 2,
- Polyunsaturated fat (gm) 1,
- Dietary Fiber, total (gm) 3,
- Sugar, total (gm) 4,
- Vitamin A (IU) 2721,
- Vitamin C (mg) 7,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 7,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 28,
- Cobalamin (Vit. B12) (µg) 0,
- Sodium (mg) 723,
- Potassium (mg) 331,
- Calcium (DV %) 71,
- Iron (DV %) 2,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands
