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–+ servings

Skinny Pad Thai

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WW Points: 7 Purple, 7 Blue, 9 Green
Modified from a recipe at https://www.gimmesomeoven.com/pad-thai/#tasty-recipes-59906.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main Course
Cuisine Asian, Thai
Servings 6
Calories 438 kcal

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)
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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.
Keyword Skinny
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