30 min · 1 serving · @Steve Kemp
High-Protein Chicken Pad Thai
Lighter chicken pad Thai with rice noodles, egg, carrot and bean sprouts tossed in a tangy tamarind, fish sauce and peanut sauce, finished with lime.
Nutrition per serving
- 553 kcal
- 54 g protein
- 62 g carbs
- 9 g fat
Ingredients
- 200 g raw chicken breast, diced
- Salt and pepper
- 1 ½ tbsp fish sauce
- 1 ½ tbsp brown sugar replacement (monk fruit)
- 1 tbsp tamarind paste
- 1 ½ tsp reduced-sodium soy sauce
- 1 ½ tsp powdered peanut butter
- ¾ tsp sriracha
- ¾ tsp cornstarch
- 50 g dry rice noodles (medium width)
- ¾ egg, lightly beaten
- ¼ carrot, cut into thin strips
- 1 clove garlic, minced
- ¼ shallot, finely chopped
- 50 g bean sprouts
- 1 green onion, cut into 5 cm lengths
- ½ lime, cut into wedges
- Olive oil cooking spray
Steps
- Soak or cook the rice noodles according to the packet, then drain and rinse well.
- Simmer the fish sauce, sweetener, tamarind, soy sauce, powdered peanut butter and sriracha over medium-low heat, add the cornstarch mixed with a little water, and cook until thickened.
- Spray a hot wok with oil, cook the chicken until done, season with salt and pepper and set aside.
- Scramble the egg in the wok, push it aside, cook the carrot until soft, then add the garlic and shallot for 30 seconds.
- Add the noodles and sauce and toss for 2–3 minutes, then return the chicken, add the bean sprouts and toss until hot.
- Serve topped with green onion and lime wedges.
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