Low Sodium Classic Pad Thai Noodles
Elevate your weeknight dinner game with this Low Sodium Classic Pad Thai Noodles recipe, a healthier twist on the beloved Thai street food dish. Featuring tender rice noodles sautéed with juicy strips of chicken, crisp vegetables, and scrambled egg, this dish delivers authentic flavors without the hefty sodium content. The rich, tangy sauce combines low sodium soy sauce, tamarind paste, chili garlic sauce, and a hint of lime for a perfectly balanced taste. Topped with crunchy unsalted peanuts and fragrant cilantro, it’s a vibrant, nutrient-packed, and heart-conscious option that doesn’t skimp on flavor. Ready in just 40 minutes, this recipe is perfect for satisfying your cravings while keeping health in mind.
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Recipe Information
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
Instructions
Soak the rice noodles in warm water for 15-20 minutes until they become soft. Drain and set aside.
Slice the boneless skinless chicken breast into thin strips.
In a small bowl, whisk together the low sodium soy sauce, tamarind paste, brown sugar, lime juice, and chili garlic sauce. Set aside.
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.
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.
Crack the eggs into the pan and stir gently to scramble. Cook for 1-2 minutes until they are just set.
Add the softened rice noodles to the pan, along with the bean sprouts, green onions, red bell pepper, and carrot. Toss everything to combine.
Return the cooked chicken to the pan and pour the prepared sauce over the top. Toss everything together, ensuring even distribution of the sauce.
Continue to stir-fry for another 3-4 minutes until everything is well-coated and heated through.
Transfer the Pad Thai to a serving dish. Garnish with crushed unsalted peanuts and chopped cilantro.
Serve immediately with lime wedges on the side for an extra citrus kick.
Nutrition Facts
Calories |
2403 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.4 g | 142% | |
| Saturated Fat | 19.1 g | 96% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 716 mg | 239% | |
| Sodium | 3717 mg | 162% | |
| Total Carbohydrate | 176.0 g | 64% | |
| Dietary Fiber | 33.0 g | 118% | |
| Total Sugars | 66.0 g | ||
| Protein | 191.4 g | 383% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 675 mg | 52% | |
| Iron | 21.6 mg | 120% | |
| Potassium | 4450 mg | 95% | |
*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.
