Low Sodium Classic Pad Thai Noodles

Discover a healthier twist on a beloved Thai favorite with this Low Sodium Classic Pad Thai Noodles recipe. Packed with vibrant flavors and fresh, wholesome ingredients, this dish skips the high sodium content without sacrificing taste. Tender rice noodles are paired with juicy slices of chicken, crisp bean sprouts, and colorful veggies like red bell pepper and carrot, all tossed in a tangy, homemade sauce crafted from low sodium soy sauce, tamarind paste, and a hint of lime juice. Topped with crushed unsalted peanuts and fragrant cilantro, this quick and easy recipe is ready in just 40 minutes, making it perfect for a weeknight dinner. Plus, with customizable garnishes and zesty lime on the side, every bite is a balanced blend of savory, sweet, and spicy. Serve this guilt-free Pad Thai as a satisfying and nutritious option for anyone seeking a lower sodium alternative.

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 8 oz Rice noodles
• 1 lb Boneless skinless chicken breast
• 2 tbsp Peanut oil
• 3 Garlic cloves, minced
• 2 Eggs
• 1 cup Bean sprouts
• 4 Green onions, chopped
• 1 Red bell pepper, julienned
• 1 Carrot, julienned
• 1 cup Unsalted peanuts, crushed
• 0.25 cup Cilantro, chopped
• 4 tbsp Low sodium soy sauce
• 2 tbsp Tamarind paste
• 2 tbsp Brown sugar
• 2 tbsp Lime juice
• 1 tbsp Chili garlic sauce

Directions

Step 1

Soak the rice noodles in warm water for 15-20 minutes until they become soft. Drain and set aside.

Step 2

Slice the boneless skinless chicken breast into thin strips.

Step 3

In a small bowl, whisk together the low sodium soy sauce, tamarind paste, brown sugar, lime juice, and chili garlic sauce. Set aside.

Step 4

Heat 1 tablespoon of peanut oil in a large pan over medium-high heat. Add the chicken and cook until it's golden on the outside and cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.

Step 5

In the same pan, add the remaining tablespoon of peanut oil and throw in the minced garlic. Stir-fry for about 30 seconds until fragrant.

Step 6

Crack the eggs into the pan and stir gently to scramble. Cook for 1-2 minutes until they are just set.

Step 7

Add the softened rice noodles to the pan, along with the bean sprouts, green onions, red bell pepper, and carrot. Toss everything to combine.

Step 8

Return the cooked chicken to the pan and pour the prepared sauce over the top. Toss everything together, ensuring even distribution of the sauce.

Step 9

Continue to stir-fry for another 3-4 minutes until everything is well-coated and heated through.

Step 10

Transfer the Pad Thai to a serving dish. Garnish with crushed unsalted peanuts and chopped cilantro.

Step 11

Serve immediately with lime wedges on the side for an extra citrus kick.

Nutrition Facts

Serving size	(1870.9g)

Amount per serving	% Daily Value*
Calories	2403.4

Total Fat 110.4g	0%
Saturated Fat 19.1g	0%
Polyunsaturated Fat 5.8g
Cholesterol 716.2mg	0%
Sodium 3717.1mg	0%
Total Carbohydrate 176.0g	0%
Dietary Fiber 33.0g	0%
Total Sugars 66.0g
Protein 191.4g	0%

Vitamin D 82IU	0%
Calcium 675.4mg	0%
Iron 21.6mg	0%
Potassium 4450.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.3%

Protein: 31.1%

Carbs: 28.6%