Skinny Pad Thai
WW Points: 7 Purple, 7 Blue, 9 GreenModified from a recipe at https://www.gimmesomeoven.com/pad-thai/#tasty-recipes-59906.
Ingredients
- 14 oz thin rice noodles
- 1 lb chicken breast (cubed)
- 1 cup bean sprouts
- ½ cup carrots (shredded)
- 2 tsp minced garlic (about 4 cloves minced)
- 3 large eggs (whisked)
- 3 green onions (sliced into 1 inch pieces)
Sauce
- ⅓ cup Swerve brown sugar substitute
- ¼ cup fish sauce
- 2 Tbsp tamarind concentrate
- 2 Tbsp light soy sauce
- 2 Tbsp lime juice
- ¼ tsp crushed red pepper flakes
Garnish
- 2 limes (wedged)
- ¼ cup cilantro
- ¼ cup peanuts (crushed)
Watch WW Nicky on YouTubeFind the videos here!
Instructions
- MAKE THE SAUCE: In a medium bowl, whisk together sauce ingredients until completely combined – 1/3 cup Swerve brown sugar, 1/4 cup fish sauce, 2 Tbsp tamarind concentrate, 2 Tbsp light soy sauce. Set aside until ready to use.
- COOK THE NOODLES: Cook the noodles al dente according to package instructions. Drain the noodles in a strainer, then rinse with cold water briefly to halt their cooking. Spritz lightly with olive oil cooking spray to prevent the noodles from sticking.
- COOK THE CHICKEN: Meanwhile, heat a large sauté pan or wok over high heat and spray with cooking spray. Add the 1 lb cubed chicken and sauté for 3-5 minutes, tossing occasionally, until the chicken is cooked through. Use a slotted spoon to transfer the chicken to a clean plate and set aside.
- COOK THE VEGGIES: Add cooking spray to the sauté pan, along with the 1 cup bean sprouts, 1/2 cup shredded carrots, and 4 cloves minced garlic. Sauté for 2 minutes, stirring occasionally.
- COOK THE EGGS: Push the veggies to one side of the pan and add the 3 whisked eggs on the other side. Cook the eggs until scrambled, stirring often.
- PUT IT ALL TOGETHER: Now add everything back in with the eggs and veggies — the cooked noodles, cooked chicken, sauce, and 3 green onions sliced in 1-inch pieces. Give the mixture a good toss until everything is evenly coated in the sauce. Let it cook in the skillet until the rice noodles absorb some of the sauce. Remove pan from heat.
- SERVE: Serve sprinkled with lots of crushed peanuts, extra crushed red pepper flakes (if desired), and a good squeeze of fresh lime juice. Enjoy!
Video
Nutrition
Nutrition Facts
Skinny Pad Thai
Serving Size
1 serving
Amount per Serving
Calories
438
% Daily Value*
Fat
8
g
12
%
Saturated Fat
2
g
13
%
Trans Fat
1
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
3
g
Cholesterol
141
mg
47
%
Sodium
1352
mg
59
%
Potassium
568
mg
16
%
Carbohydrates
66
g
22
%
Fiber
3
g
13
%
Sugar
5
g
6
%
Protein
25
g
50
%
Vitamin A
2089
IU
42
%
Vitamin C
14
mg
17
%
Calcium
66
mg
7
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!
Made this recipe?Mention @wwnickyblog!
