Light Chicken Pad Thai
Nutrition per serving
Ingredients
- 400g chicken breast, cut into thin strips
- 120g flat rice noodles
- 4 egg whites, lightly beaten
- 200g bean sprouts
- 1 large carrot, julienned
- 1/4 green cabbage, thinly shredded
- 3 tbsp fish sauce
- 2 tbsp tamarind paste
- 1 tbsp honey
- 2 tbsp lime juice (about 1 lime)
- 2 garlic cloves, minced
- 1 tsp grated ginger
- 1 tsp sesame oil
- 2 tbsp crushed roasted peanuts
Instructions
Soak the rice noodles in warm water for 8–10 minutes until pliable, then drain. Whisk the fish sauce, tamarind paste, honey and lime juice into the sauce.
Sear the chicken strips in a hot wok with the sesame oil for 4–5 minutes until golden and cooked through; push to the side.
Stir-fry the garlic, ginger, carrot and cabbage for 2 minutes until just softened.
Add the drained noodles and sauce; toss for 2 minutes until the noodles absorb the sauce.
Pour in the egg whites and toss until they set into silky ribbons; fold in the bean sprouts for 1 minute.
Divide between two plates, scatter over the crushed peanuts and serve with lime wedges.
This light pad thai scratches my takeout itch without the oil slick or the calorie bomb. Rice noodles get tossed in a hot wok with chicken breast strips, crunchy bean sprouts, julienned carrot and ribboned cabbage — then the sauce goes in: fish sauce, tamarind paste and lime juice whisked with just enough honey to balance the tang. Egg whites folded through make it silky and add protein without extra fat. Each serving packs 36 grams of protein at 450 calories, and it genuinely tastes like the restaurant version. It's 30 minutes flat, and finishing it with crushed peanuts and lime wedges is non-negotiable.
