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You can even switch up the protein and go with grilled chicken breast or tofu, too
Thai restaurants have introduced our palates to new flavors and sauces. This recipe offers the best of Thai cooking with little fat, and less of the sodium you’ll find in restaurants. Not a fan of red meat? Replace the flank steak with chicken breast or tofu. (For the sugar substitute, try stevia.)
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Marinade
3 garlic cloves, minced
1 1/2 tablespoons Thai fish sauce (nam pla)
1 packet of sugar substitute
Salad
3/4 pound flank steak
3 ounces rice stick noodles
1/2 cucumber (about 4 ounces), halved lengthwise and thinly sliced
4 cups mixed greens
1/4 cup chopped fresh mint
1/2 cup chopped fresh basil
1 tablespoon chopped dry-roasted peanuts
Sauce
3 garlic cloves, minced
1 tablespoon Thai fish sauce
2 tablespoons fresh lime juice
1/2 teaspoon sugar substitute
1/8 teaspoon crushed red pepper flakes, or to taste
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Makes 4 servings
Calories: 240 (12.5% calories from fat)
Total fat: 6 g
Saturated fat: 2 g
Protein: 21 g
Carbohydrate: 23 g
Dietary fiber: 2 g
Cholesterol: 30 mg
Sodium: 637 mg
Potassium: 607 mg
Source: Cleveland Clinic Healthy Heart Lifestyle Guide and Cookbook (© 2007 Broadway Books).
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