Chicky Pad Thai

Per Serving (1/2 of recipe, about 2 1/2 cup): 7 Points+
285 calories, 4g fat, 625mg sodium, 32g carbs, 9g fiber, 13g sugars, 34g protein

The recipe: "300 under 300", pages 222 - 223
or http://www.hungry-girl.com/newsletters/raw/1595

I'd first like to start off by making an early apology for being slightly absent for the next few weeks.  I am currently off work for the next two weeks, so my blogging might be a little sporatic.  I am still cooking Hungry Girl recipes almost every day, but it has been more difficult for me to get to the computer, what with having visitors and being busy with holiday stuff, etc.

As for this recipe, I did not use the Tofu Shirataki noodles, as suggested by HG.  I am well aware that this adds a ton of extra calories to the recipe, but if I plan right, I can usually fit these calories into my food for the day.  This blog on Tofu Shirataki noodles explains why it is well worth it to me to use regular noodles instead.  For this recipe, I actually used Japanese Udon noodles, which have about the same calories as regular pasta noodles do.  Since it is an Asian dish, I didn't think it would work as well using Fettuccine noodles as a substitute for the Shirataki Fettuccine noodles.

Aside from the noodles, I did not like this recipe much.  I thought the sauce was way too tangy, and wasn't thick enough for the noodles.  I ended up with most of the sauce left over at the bottom of my bowl of noodles.  The amount of spice was perfect, but that is the only positive thing I can say about it.  I also thought there were too many bean sprouts, and I love bean sprouts.  Sadly, I will not be making this recipe again.  I was hoping I had found a delicious Pad Thai recipe that I could make again and again, but this is definitely not the case.  I would skip this one and try one of her better stir fry recipes instead.