Pad Thai Lower Fat Version
Experience all the bold, tangy flavors of your favorite Thai takeout with this healthier twist on a classic—Pad Thai Lower Fat Version! Packed with tender strips of lean chicken breast, vibrant veggies like carrots, bean sprouts, and green onions, and a flavorful sauce made with low-sodium soy sauce, rice vinegar, and just a touch of brown sugar, this dish delivers authentic taste without the guilt. Using cooking spray instead of oil keeps it light, while the combination of a whole egg and egg white adds protein without excess fat. Finished with a sprinkle of crushed peanuts and a squeeze of zesty lime, this quick and easy stir-fry is ready in just 35 minutes and makes a perfect weeknight dinner for four. If you're searching for a low-fat Pad Thai recipe that's big on flavor yet lighter in calories, this one is sure to impress!
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Ingredients
- 8 oz rice noodles
- 1 spray cooking spray
- 8 oz boneless, skinless chicken breast
- 1 large egg
- 1 large egg white
- 3 cloves garlic
- 2 cups bean sprouts
- 3 stalks green onions
- 1 cup carrots
- 2 tbsp crushed peanuts
- 2 units lime wedges
- 2 tbsp fish sauce
- 2 tbsp low-sodium soy sauce
- 1 tbsp rice vinegar
- 1 tbsp brown sugar
- 0.5 tsp crushed red pepper flakes
Directions
Step 1
Soak the rice noodles in warm water per package instructions until softened. Drain and set aside.
Step 2
Coat a large non-stick skillet or wok with cooking spray and heat over medium-high heat.
Step 3
Cut the chicken breast into thin strips and cook in the skillet for 4-5 minutes, or until fully cooked. Remove from skillet and set aside.
Step 4
Add a bit more cooking spray if needed, then beat the egg and egg white together. Pour into the skillet and scramble lightly. Remove and set aside.
Step 5
In the same skillet, add the minced garlic and sauté for 1 minute until fragrant.
Step 6
Add the softened rice noodles, fish sauce, low-sodium soy sauce, rice vinegar, brown sugar, and crushed red pepper flakes to the skillet. Toss everything together to coat the noodles evenly.
Step 7
Stir in the cooked chicken, scrambled eggs, bean sprouts, shredded carrots, and chopped green onions. Cook for another 2-3 minutes while tossing to combine everything.
Step 8
Serve hot, garnishing with crushed peanuts and lime wedges for squeezing over the top.
Nutrition Facts
| Serving size | (790.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 801.6 |
| Total Fat 26.1g | 0% |
| Saturated Fat 5.7g | 0% |
| Polyunsaturated Fat 2.2g | |
| Cholesterol 412.3mg | 0% |
| Sodium 3952.6mg | 0% |
| Total Carbohydrate 46.9g | 0% |
| Dietary Fiber 9.8g | 0% |
| Total Sugars 25.4g | |
| Protein 98.7g | 0% |
| Vitamin D 65.1IU | 0% |
| Calcium 207.4mg | 0% |
| Iron 7.6mg | 0% |
| Potassium 1768.9mg | 0% |
Source of Calories