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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 362.8
  • Total Fat: 11.5 g
  • Cholesterol: 37.0 mg
  • Sodium: 511.5 mg
  • Total Carbs: 42.2 g
  • Dietary Fiber: 3.8 g
  • Protein: 22.5 g

View full nutritional breakdown of Chicken Pad Thai - Healthy and Easy! calories by ingredient
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Chicken Pad Thai - Healthy and Easy!



Introduction

This is my simplified and more nutritious Chicken Pad Thai.
Easy to make with ingredients most people have in their cupboards.

You can make this meatless by skipping the chicken step and by cracking a couple eggs over the frying veggies instead, also by switching the chicken stock with veggie stock. This will change the nutritional content.

Cut the sodium even more by using no sodium added chicken broth. My grocery store doesn't always have this option, but whenever I can I buy it!
This is my simplified and more nutritious Chicken Pad Thai.
Easy to make with ingredients most people have in their cupboards.

You can make this meatless by skipping the chicken step and by cracking a couple eggs over the frying veggies instead, also by switching the chicken stock with veggie stock. This will change the nutritional content.

Cut the sodium even more by using no sodium added chicken broth. My grocery store doesn't always have this option, but whenever I can I buy it!

Number of Servings: 4

Ingredients

    0.5 Tbsp Extra Light Olive Oil
    9 ounces (or approx 2 large) Chicken Breast, chopped
    2 Tbsp Peanut Butter
    2 Tbsp Soy Sauce - Less Sodium,
    3/4 cupCampbell's 25% Less Sodium Chicken Broth
    3 cups Rice Noodles - vermicelli style
    1 medium Onion chopped
    3 cloves Garlic, minced
    1/4 cup Peanuts, crushed
    1 cup Bean sprouts
    1/4 cup green onion, chopped
    1 tsp Chili flakes, if desired (add more or less depending on preference to spiciness!)

Directions

1 - Heat pan on medium-high heat with olive oil. When pan has heated, add chopped chicken. (will sizzle!) Cook chicken for about 4-5 mins, stiring and making sure that all sides are getting cooked.
2 - At the same time, bring water in a pot to a boil. Once it has come to a boil, turn the temperature off. Add rice noodles and let sit, covered, for approx 2 mins. Drain noodles, and transfer back to put until needed.
3 - Add garlic and onion to the pan. Stir for another 2 minutes to let the onions 'sweat'. Bring temperature down to 'medium'.
4 - Add the peanut butter, soy sauce and chicken stock. Add the chili flakes if you would like this dish spicy. Mix well, and let come to a boil.
5 - Add noodles to the pan and mix well. Let fry for approx 3 minutes longer.
6 - Arrange noodle mixture on plate or in bowl. Top with 1/4 cup of bean sprouts, 1/3 of the green onion, and 1/3 of the crushed peanuts. Serve hot and enjoy!

Makes 4 servings.

Number of Servings: 4

Recipe submitted by SparkPeople user EMMA2727272.






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