Low Sodium Pad Thai Chicken

Take a flavorful journey to Thailand with this Low Sodium Pad Thai Chicken recipe, a healthier twist on the classic dish that's bold on taste but light on salt. Featuring tender rice noodles, sautéed chicken breast, and a savory sauce crafted from reduced-sodium fish sauce, tangy tamarind paste, and a hint of brown sugar, this dish delivers all the signature Pad Thai flavors without overwhelming your sodium intake. Fresh bean sprouts, green onions, and a sprinkling of chopped peanuts and cilantro add irresistible texture and color, while a squeeze of lime completes the vibrant flavor profile. Ready in just 35 minutes, this easy-to-make meal is perfect for weeknight dinners or impressing guests with a wholesome, restaurant-quality dish right at home.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 8 oz Rice noodles
• 1 lb Chicken breast, thinly sliced
• 2 tbsp Olive oil
• 2 cloves Garlic, minced
• 2 Eggs, beaten
• 1 cup Bean sprouts
• 4 Green onions, sliced
• 0.25 cup Unsalted peanuts, chopped
• 0.25 cup Fresh cilantro, chopped
• 1 Fresh lime, wedges
• 2 tbsp Reduced-sodium fish sauce
• 1 tbsp Rice vinegar
• 1 tbsp Tamarind paste
• 1 tbsp Brown sugar
• 0.5 tsp Red chili flakes

Directions

Step 1

Prepare the rice noodles according to the package instructions. Drain and set aside.

Step 2

In a small bowl, whisk together the reduced-sodium fish sauce, rice vinegar, tamarind paste, brown sugar, and red chili flakes, set aside.

Step 3

In a large non-stick skillet or wok, heat 1 tablespoon of olive oil over medium-high heat.

Step 4

Add the sliced chicken breast and stir-fry until it is cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.

Step 5

In the same skillet, add the remaining tablespoon of olive oil and minced garlic. Sauté until fragrant, about 1 minute.

Step 6

Push the garlic to the side of the skillet and pour the beaten eggs into the center. Scramble the eggs until fully cooked.

Step 7

Add the cooked rice noodles, the sauce mixture, and the cooked chicken back into the skillet. Toss everything together until well combined and heated through.

Step 8

Fold in the bean sprouts and green onions, cooking for another 1-2 minutes.

Step 9

Remove the skillet from heat and garnish the Pad Thai with chopped peanuts and fresh cilantro.

Step 10

Serve hot with lime wedges on the side for additional flavor.

Nutrition Facts

Serving size	(1191.0g)

Amount per serving	% Daily Value*
Calories	1724.2

Total Fat 70.0g	0%
Saturated Fat 14.0g	0%
Polyunsaturated Fat 2.8g
Cholesterol 755.6mg	0%
Sodium 2081.1mg	0%
Total Carbohydrate 102.2g	0%
Dietary Fiber 12.5g	0%
Total Sugars 26.0g
Protein 174.0g	0%

Vitamin D 139.0IU	0%
Calcium 256.8mg	0%
Iron 11.3mg	0%
Potassium 2128.0mg	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: 36.3%

Protein: 40.1%

Carbs: 23.6%