• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Baking Fairy logo

  • About
    • Privacy Policy
  • Recipe Index
  • Sponsors & Brands
  • Custom Orders
  • Nav Social Menu

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Recipe Index
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    You are here: Home / Recipes / Main Dishes / chicken bean noodle pad thai {and Mazola corn oil!}

    chicken bean noodle pad thai {and Mazola corn oil!}

    Mar 2, 2013 · Leave a Comment

    So… guess who had a fun little mail day a few days ago? This one!


    Mazola sent me a fun little package with a bottle of their corn oil to try out, plus some interesting facts about plant sterols! According to Mazola, plant sterols {also known as phytosterols}, when consumed as part of a diet low in saturated fats and cholesterol, can help reduce the absorption of cholesterol in the gut. How cool is that? Apparently, plant sterols and cholesterol have a similar structure and compete for absorption. And did you know that a tablespoon of corn oil contains 135 mg of plant sterols while good ol’ olive oil contains only 31 mg? According to the handy-dandy dotted chart you see in the box above, corn oil is rated as excellent for sauteing, stir frying, and deep frying. I physically cannot get myself to deep fry foods {refer to that one time I baked my donuts}, but I love sautes and stir-fries! So I got to work.

    The original recipe is from Skinnytaste, and it looked delicious! But I wanted to add more veggies so it would be a complete meal… and I wanted to use the bean noodles I bought on a whim at World Market! I had no idea what they tasted like, or what they would look like, or if they would even go with anything I cook. But they looked so cool! And these instructions cracked me up… so I really had to buy them.


    Yeah, I’ll be sure to “Hot oil together with sauce vinegar food enhancer”… or whatever I’m supposed to do. Good news, these tasted delicious! They were very light and filling without being heavy. And I think since they’re made of bean flour, they’re gluten-free! I also loved that when I cooked them, they looked like white jiggly jellyfish tentacles. I don’t know, I just like weird food!


    I feel like Mazola corn oil worked perfectly in this recipe! It has a neutral flavor that doesn’t mask the ingredients and lets the spices and veggies shine through. I also liked how it heated quickly and got my chicken and veggies crisp without burning them or making them oily and soggy. This recipe is easy, delicious, and healthy! Give it a try next time you need a fast, heart-healthy dinner.


    Chicken Bean Noodle Pad Thai
    Adapted from Skinnytaste
    Yields: 3-4 servings

    3-4 skinless, boneless chicken tenders, cut into bite-sized pieces
    juice and zest of 1 lime
    1/4 cup + 1 1/2 tbsp Mazola corn oil, divided
    2-3 cloves of garlic, chopped
    1 tbsp chili pepper flakes
    2 cups diced mushrooms
    1 cup cut green beans
    1/4 head of cabbage, chopped {about 2 cups}
    4-5 green onions, sliced
    1 8oz package of bean threads/noodles
    2-3 eggs
    salt, pepper, and garlic salt as needed
    sliced lime, to serve

    In a large Ziploc bag, combine the 1/4 cup of Mazola corn oil, lime juice and zest, garlic, and chili pepper flakes. Squish around to combine, then add in the chicken. Mix everything together, and refrigerate for 30 minutes or longer.
    In a medium nonstick pot, bring 2-3 cups of water to a boil. Add in the 1/2 tablespoon of Mazola corn oil and the bean threads, and cook for a few minutes. You just want them to soften and plump up with water! When ready, drain and rinse the noodles with cold water. Set aside for now!
    In a large nonstick wok or saute’ pan, heat the remaining 1 tablespoon of Mazola corn oil. Add in the marinated chicken {discard the marinade}, and let it get golden and delicious! Once the outside is crisp, throw in the mushrooms, green beans, cabbage, and green onions. Add in salt, pepper, and garlic salt to taste. Stir fry until the veggies soften and get a little bit crisp! Push all of the veggies and chicken to one side of the pan, and crack the eggs on the emptied side. Add a little bit more salt, and scramble them. Mix them in with the rest of the ingredients, then add in the cooked bean threads. Toss everything together, and serve immediately! Top with additional chili pepper flakes and a slice of lime. Enjoy!

    Previous Post: « southwestern brunch bowls
    Next Post: baked sweet potato fries »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Welcome!


    Hi! My name is Valentina and I'm The Baking Fairy! Pediatric physician assistant by day and food blogger extraordinaire by night. Full-blooded Italian, but I've lived in Texas for most of my life. I love margaritas, brownies, avocados, and my mamma's homemade pizza. Married to my high school sweetheart (who is ALSO a pediatrician). My mission is to make plant-based cooking fun and delicious, one recipe at a time. I want to show people that vegan food is not just for vegans!

    Subscribe!

    Sign up for my newsletter and be the first to know about new recipes and exclusive content!

    Watch My Latest Video!

    Shop my Amazon Favorites!

    Pin with me!

    Visit Valentina | The Baking Fairy’s profile on Pinterest.

    Reader Favorites!

    vegan chocolate bundt cake

    the perfect {vegan} banana bread

    the perfect stovetop french fries

    5-ingredient white queso

    italian apple cake

    Footer

    Hi, I'm Valentina, aka The Baking Fairy! Baking, cooking, food photography, cake decorating, party planning... I do it all. Oh, and I'm a pediatric Physician Assistant in my spare time. You can follow my crazy adventures here. Welcome to my blog!

    time for dinner!

    plate of crispy tempeh with lemon pepper marinade
    balsamic herb tofu on a plate with mashed potatoes and kale salad
    sandwich with vegan bacon, lettuce, tomato on a white plate
    overhead shot of herb tofu skewers with chimichurri sauce, grilled vegetables, rice and naan bread
    close up of vegan fried chick'n sandwich
    overhead image of bbq soy curl plate with sides
    Cook'd Pro Responsive Minimalist Food Blog Theme

    Copyright © 2021 · The Baking Fairy · Privacy Policy