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Knorr Homestyle Stock and Pad Thai

July 11th, 2011 · 1 Comment · Cooking

I was asked by Blogher and Knorr to try their new product, Home-style Stock.   They sent me the chicken stock concentrate, and I have the opportunity to win a trip to Blogher 2011 as a guest of Knorr.

I’m not a food blogger, but I do love to cook.  I dearly love to eat.  Since I’ve been on Weight Watcher’s, we’ve been eating a lot of what I’d call “lite” fare; salads, veggie soups, white egg omelette’s.  We’ve not made Chicken Spaghetti or Baked Spaghetti or any other satisfying (and fattening) cheesey, pasta and meat casserole.    Since eating out is deadly when I diet, we don’t eat out much anymore.  I live in an area referred to as Little Saigon an area, as the name implies, has a large Vietnamese population.  Within a mile radius of my house there are a huge number of Korean, Vietnamese and Thai restaurants.  One of my favorites is Sala Thai where they make the best Pad Thai.  It is spicy hot with a sweet and sour flavor.

I decided to see if I could replicate that dish using the Knorr Home-Style Chicken concentrate and keep it relatively healthy and low points.

So, I give to you for your eating pleasure,

Chicken Pad Thai

Serves 2; 13 Points plus per serving


4 ounces 3mm rice noodles
8 ounces chicken breast chopped into bite sized pieces
1 egg
2 teaspoons cornstarch
3 tablespoons soy sauce
4-6 cloves of garlic minced fine
bunch of green onions chopped
1/2 cup fresh cilantro finely chopped
2 tablespoons peanuts, chopped
2 containers of Knorr homestyle stock concentrate
6 cups water
4 teaspoons tamarind concentrate*
2 tablespoon fish sauce*
3 tablespoon chili sauce with garlic*
1 tablespoon brown sugar*
cooking spray
1 tablespoons peanut oil

Mix the soy sauce and 1 teaspoon corn starch in a small bowl.  Marinade the chicken.

Mix the Knorr Concentrate and water and bring to a boil.   Turn off the burner and put the rice noodles into the broth.  Let set for about 5 minutes.   Drain the noodles reserving about 1 cup of the broth for later.

Mix the tamarind concentrate with 1/4 cup of the reserved chicken broth.  Stir in the fish sauce, chili sauce, brown sugar and 1 teaspoon cornstarch.

Spray a wok or large pan with cooking spray. Saute the chicken and its marinade in the pan with a small amount of the reserved chicken broth and cook until done.  Set aside the chicken.

Spray the pan with cooking spray and scramble the egg. Set aside.

Add tablespoon of peanut oil to the pain.  Saute the minced garlic. Return the chicken, scrambled egg and rice noodles to the pan.  Gently mix.  Add the pad thai sauce.  Continue mixing until everything is well coated and  is hot.    Add the chopped green onions and the chopped cilentro to the pan and mix gently.  Cook for an additional minute.

Put into bowel.  Garnish with chopped cilentro and chopped peanuts.

This was super yummy. The chicken stock gave the rice noodles and the pad thai sauce a nice flavor.

I borrowed from this recipe to create mine, changing it to better jive with the Pad Thai I’m use to eating.  I omitted the bean sprouts because my husband would give me a bad look if I served him bean sprouts.  So, the recipe is very flexible.

The Weight Watcher’s points weren’t real high on this recipe.  I calculated it at about 13.  This was a nice sized serving.

*This is the basic ingrediants for the Pad Thai sauce.  It is very hot.  Adjust for your personal tastes.  The links to these items are for illustration purposes only.  No one at any of these places, except Knorr and Blogher, has any idea who I am and they certainly haven’t paid me for the links.


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  • 1 Random Thoughts // Jul 12, 2011 at 4:07 pm

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