Pad Thai on the Skinny

Pad Thai on the Skinny
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 404.2
  • Total Fat: 11.2 g
  • Cholesterol: 69.4 mg
  • Sodium: 1,542.1 mg
  • Total Carbs: 36.6 g
  • Dietary Fiber: 5.1 g
  • Protein: 39.4 g

View full nutritional breakdown of Pad Thai on the Skinny calories by ingredient


Introduction

Make this Pad Thai recipe on the skinny with a lot less fat than regular Pad Thai with nothing missing on the flavor. Adds a nice twist to a Sunday Brunch Make this Pad Thai recipe on the skinny with a lot less fat than regular Pad Thai with nothing missing on the flavor. Adds a nice twist to a Sunday Brunch
Number of Servings: 8

Ingredients

    Sauce:
    Fish Sauce, Thai Kitchen premium, 1/2 cup
    Splenda Brown Sugar Blend, 2 tsp
    Thai Wet Tamarind Paste, 1/2 cup
    Water 2 cups
    Garlic, 6 cloves
    Thai Chili Paste 1 tbsp

    rice stick noodle, 8 oz Cooked in water

    Cooking Spray, Pam Cooking Spray, 27 gram
    Garlic, 4 cloves
    Onion - raw, 1 cup
    Chicken Breast, no skin, 4 breast, bone and skin removed cut into strips
    Salt to taste

    Cooking Spray, Pam Cooking Spray, 27 gram
    Egg substitute, liquid (Egg Beaters), 1 cup

    Toppings:
    Carrots, raw, 2 cup, grated
    Green onion or scallions raw, 1 cup
    Mung Bean Sprout, 2 cup
    Cilantro, raw, 1 cup
    Peanuts, dry-roasted, 1 cup
    Limes, 4 fruit (2" dia) cut into quarters

Directions

Combine sauce ingredients in a food processor and mix until combine. Place in a sauce pan and simmer over medium heat for 5 minutes. Set aside. Spray pan with cooking spray and scramble eggs until soft cooked and set aside. Add noodles to already boiling water and remove from heat, let sit for 3-4 minutes til soft and drain. Set aside. In a separate pan spray with cooking spray and saute onions, garlic, and chicken seasoned with salt until browned over medium heat. Add noodles, sauce and eggs and heat through until noodles are covered with sauce and being absorbed. This only takes 1-2 minutes. Dish out on serving plate and top with carrots, bean sprouts, cilantro, and chopped peanuts.

Serving Size: 1/8 of recipe (About 1 1/2 cups)

Number of Servings: 8

Recipe submitted by SparkPeople user JULWHEELER.