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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Recipe Information
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
Instructions
Soak the rice noodles in warm water per package instructions until softened. Drain and set aside.
Coat a large non-stick skillet or wok with cooking spray and heat over medium-high heat.
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.
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.
In the same skillet, add the minced garlic and sauté for 1 minute until fragrant.
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.
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.
Serve hot, garnishing with crushed peanuts and lime wedges for squeezing over the top.
Nutrition Facts
Calories |
802 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.1 g | 33% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 412 mg | 137% | |
| Sodium | 3953 mg | 172% | |
| Total Carbohydrate | 46.9 g | 17% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 25.4 g | ||
| Protein | 98.7 g | 197% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 207 mg | 16% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 1769 mg | 38% | |
*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.
