Low Sodium Pad Thai Chicken
Experience the vibrant flavors of Thailand with this Low Sodium Pad Thai Chicken recipe—a perfect choice for those seeking a healthier spin on the classic dish! Crafted with tender chicken breast, chewy rice noodles, and a medley of fresh ingredients like bean sprouts, green onions, and cilantro, this dish delivers bold taste without excess sodium. A homemade sauce featuring reduced-sodium fish sauce, tamarind paste, rice vinegar, and a touch of sweetness from brown sugar ties everything together beautifully, while chopped peanuts and lime wedges add the final pop of texture and citrusy zest. Ready in just 35 minutes, this quick and satisfying recipe transforms your weeknight dinner into an authentic culinary adventure while prioritizing heart-healthy cooking. Perfect for fans of low-sodium meals, easy stir-fries, or Thai-inspired cuisine!
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Recipe Information
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
Instructions
Prepare the rice noodles according to the package instructions. Drain and set aside.
In a small bowl, whisk together the reduced-sodium fish sauce, rice vinegar, tamarind paste, brown sugar, and red chili flakes, set aside.
In a large non-stick skillet or wok, heat 1 tablespoon of olive oil over medium-high heat.
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.
In the same skillet, add the remaining tablespoon of olive oil and minced garlic. Sauté until fragrant, about 1 minute.
Push the garlic to the side of the skillet and pour the beaten eggs into the center. Scramble the eggs until fully cooked.
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.
Fold in the bean sprouts and green onions, cooking for another 1-2 minutes.
Remove the skillet from heat and garnish the Pad Thai with chopped peanuts and fresh cilantro.
Serve hot with lime wedges on the side for additional flavor.
Nutrition Facts
Calories |
1724 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.0 g | 90% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 756 mg | 252% | |
| Sodium | 2081 mg | 90% | |
| Total Carbohydrate | 102.2 g | 37% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 26.0 g | ||
| Protein | 174.0 g | 348% | |
| Vitamin D | 3.5 mcg | 17% | |
| Calcium | 257 mg | 20% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 2128 mg | 45% | |
*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.
