Pad Thai - Lower Fat Version - cooking recipe

Ingredients

1 (10 ounce) can undiluted chicken broth, can use low sodium
1/2 lb rice noodles (about 1/2 pkg)
3 cups boiled water, for noodles
1 egg
2 tablespoons sugar
2 tablespoons fish or 2 tablespoons oyster sauce
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
1 -2 teaspoon chili-garlic sauce (or to taste)
1/2 teaspoon hot red chili pepper flakes (optional)
6 garlic cloves (I use minced garlic)
4 green onions, thinly sliced
2 red peppers (cored and seeded, sliced in thin strips) or 2 orange peppers (cored and seeded, sliced in thin strips)
1 cup coarsely chopped fresh coriander
1/2 cup coarsely chopped mint leaf (optional)
2 boneless skinless chicken breasts, sliced in strips
1/2 lb peeled and deveined uncooked shrimp, fresh
2 cups bean sprouts
1/4 cup chopped peanuts (optional)

Preparation

Place noodles in a large bowl.
Cover completely with boiling water, soak, stirring occasionally, until noodles are just tender, about 15 minutes.
Drain well and set aside.
Whisk egg in a small bowl, then stir in sugar, fish or oyster sauce, ketchup, Worcestershire, chili-garlic sauce and chili flakes.
Set aside.
Boil broth over high heat, uncovered and stirring occasionally, until liquid is reduced by half, about 6 minutes.
Pour reduced chicken broth into a large, non-stick skillet, add garlic, chicken and shrimp.
Stir frequently until shrimp start to turn pink and chicken starts to turn white.
Stir in egg mixture, then add drained noodles.
Stir to evenly coat.
If noodles begin to stick, reduce heat to medium.
Add green onions, peppers, coriander, mint and bean sprouts.
Continue stirring until noodles are heated through, from 1 to 2 minutes.
Add chopped peanuts if you want, but they will increase fat content for this lowfat recipe.
Spoon into bowls and serve with lime.
Note: You can substitute frozen pre-cooked shrimp for the fresh.