Chicken Pad Thai Recipe

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1 vote | 2012 views

A healthy version of a takeout favorite. Quick and easy to make!

Prep time:
Servings: 4 servings


Cost per serving $0.98 view details
  • 4 oz flat rice noodles
  • 4 tbsp lower-sodium ketchup
  • 1 tbsp fish sauce
  • 1 tsp sugar
  • 1 tbsp peanut oil, divided
  • 1 egg, lightly beaten
  • 12 oz boneless, skinless, chicken breast halves cut into 1 1/2" strips
  • 2 garlic cloves, minced
  • 3 scallions, cut into 1" pieces
  • 1 cup bean sprouts
  • 1/2 cup unsalted peanuts, finely chopped
  • lime wedges (optional)


  1. Cook the rice noodles according to the package directions.
  2. Combine the ketchup, fish sauce, and sugar in a small bowl. Heat 1 tsp of the peanut oil in a large nonstick skillet over medium-high heat. Add the egg and cook, stirring occasionally, about 2 minutes or until set. Remove the egg from the skillet and set aside.
  3. Add the remaining 2 tsp peanut oil to the skillet. Add the chicken and cook, stirring often, for 4 to 5 minutes or until lightly browned and cooked through. Add the garlic and cook for 30 seconds. Stir in the noodles and cook for another minute. Add the ketchup mixture and cook, tossing, for another minute. Stir in the scallions and egg and remove from the heat.
  4. Garnish each serving with 1/4 cup of the bean sprouts and sprinkling with the peanuts. Serve with the lime wedges, if desired.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 118g
Recipe makes 4 servings
Calories 281  
Calories from Fat 128 46%
Total Fat 14.31g 18%
Saturated Fat 2.56g 10%
Trans Fat 0.0g  
Cholesterol 47mg 16%
Sodium 477mg 20%
Potassium 257mg 7%
Total Carbs 31.93g 9%
Dietary Fiber 3.3g 11%
Sugars 3.64g 2%
Protein 8.87g 14%
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