This Low Calorie Chicken Pad Thai recipe is easy and healthy, plus it’s only 369 calories! I made this Pad Thai recipe for my newest cookbook Lose Weight By Eating Easy Dinners. And this yummy recipe is just that, easy!
Ingredients You’ll Need:
- 1 (8-ounce) box pad Thai rice noodles
- Juice of 1 lime
- ¼ cup packed light brown sugar
- 2 tablespoons fish sauce
- 2 tablespoons soy sauce or tamari, for a gluten-free dish
- ½ teaspoon cayenne pepper
- 1 tablespoon olive oil
- 1 red bell pepper
- 3 garlic cloves
- 1 carrot
- 1 (4-ounce) chicken breast
- Kosher salt and freshly ground black pepper
- 2 large eggs
- 2 green onions
- 2 tablespoons unsalted whole peanuts
- ½ cup chopped fresh cilantro
Low Calorie Chicken Pad Thai
Skip Ahead:
Healthy Chicken Pad Thai Meal Prep and Storage
Meal Prep: You can cook the healthy recipe completely then store for later.
Storage: Will hold in the fridge for 5 days and the freezer for a month.
Reheating: Reheat in the microwave for 1-3 minutes, or in a 350 degree oven until warmed through (about 20 minutes)
Low Calorie Chicken Pad Thai Recipe
More Yummy Recipes:
Low Calorie Chicken Pad Thai
Ingredients
- 1 (8-ounce) box pad Thai rice noodles
- Juice of 1 lime
- ¼ cup packed light brown sugar
- 2 tablespoons fish sauce
- 2 tablespoons soy sauce or tamari, for a gluten-free dish
- ½ teaspoon cayenne pepper
- 1 tablespoon olive oil
- 1 red bell pepper thinly sliced
- 3 garlic cloves minced
- 1 carrot shredded
- 1 (4-ounce) chicken breast, thinly sliced
- Kosher salt and freshly ground black pepper
- 2 large eggs
- 2 green onions thinly sliced
- 2 tablespoons unsalted whole peanuts
- ½ cup chopped fresh cilantro
Instructions
- Bring a large pot of water to a boil. Add the noodles and cook until al dente according to the package directions. Drain well.
- In a small bowl, mix the lime juice, brown sugar, fish sauce, soy sauce, and cayenne. Set the sauce aside.
- In a large skillet, heat the oil over high heat. Add the bell pepper and sauté for 5 minutes, stirring often. Add the garlic, carrot, and chicken and sprinkle with salt and black pepper to taste. Sauté for about 5 minutes, until the chicken is cooked through.
- Push the chicken and bell pepper to one side of the skillet and crack in the eggs. Mix quickly to scramble the eggs. Add the drained noodles and the sauce and toss the skillet contents together. Remove from the heat. Serve topped with the green onions, peanuts, and cilantro.
Nutrition
About the Author
Hi, my name is Audrey Johns and I am a 4 time best selling cookbook author! All 4 of my low calorie cookbooks are published by HarperCollins (the oldest publishing house in the US!) and have been featured on prominent TV shows like The Today Show, Rachael Ray and The Doctors. I am a low calorie and healthy recipe authority and my delicious recipes are tried and loved by thousands of readers.
After a one year 150 pound weight loss (and I’ve kept it off for 13 years!) I started sharing all of my low calorie recipes with the world. They are always all-natural and geared around weight loss and weight management. I have even made some of these recipes with my Biggest Loser pal Bob Harper! Check out my weight loss story, my best selling cookbooks, and my numerous TV appearances by clicking here.
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Article History:
- Originally written and published on July 14, 2020 by Audrey Johns
- Updated on March 13, 2023 by Audrey Johns
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Oh my gosh, loved this recipe!! I am allergic to chicken so subbed shrimp. Sauce is clean and not too sweet. We eat fish/seafood 3 to 4 times a week and this is going into rotation.