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–+ servings

Healthy Chicken Pad Thai - high Protein & low calorie

A macro-friendly, delicious Healthy Chicken Pad Thai recipe that comes together in under 20 minutes. Packed with 43g of protein per serving, this fakeaway dish is a lower-calorie, high-protein alternative to traditional takeout. Enjoy the perfect balance of chewy rice noodles, tender chicken, crisp veggies, and a flavorful, tangy-sweet sauce that will have you coming back for more!
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Prep Time 15 minutes
Cook Time 20 minutes
Course Main Course
Servings 4
Calories 465 kcal

Ingredients
  

Chicken

  • 450 g chicken breast raw
  • 1 tsp baking soda
  • 1 cup water

Pad Thai Ingredients

  • 200 g pad thai noodles dried
  • 1 tsp sesame or olive oil 3g
  • 3 large eggs
  • 150 g firm tofu
  • 2 garlic cloves minced
  • 1-2 fresh baby chillies optional
  • 1 carrot julienned
  • 1/2 cup snow peas julienned
  • 1/2 red onion
  • 1 cup mung bean sprouts save some for topping
  • 1/4 cup green onion cut into large chunks

Sauce

  • 4 tbsp brown sugar sweetener/alternative 70g, e.g monkfruit or natvia or sub for normal brown sugar
  • 2 tbsp tamarind puree 55g
  • 2 tbsp oyster sauce 50g
  • 3 tbsp fish sauce 55g
  • 1 tbsp low sodium soy sauce
  • 1 tbsp sriracha 25g
  • 1 tbsp water to thin slightly

Garnish

  • green onion
  • lime wedges
  • 10 g crushed peanuts

Instructions
 

  • Tenderize the Chicken – In a bowl, mix 1 tsp baking soda with 1 cup water. Add the sliced chicken and let sit for 15 minutes. Rinse thoroughly with cold water and pat dry.
  • In a small bowl, whisk together the sauce ingredients until well combined.
  • Heat 1/2 tsp oil in a large pan or wok over high heat. Add the chicken and cook for 4-6 minutes until golden and fully cooked. Remove from pan.
  • Add the other 1/2 tsp oil and add the carrots, diced tofu and stir for 1 minute. Add the rest of the vegetables minus the bean sprouts and green onion and cook for 1-2 minutes.
  • Make a whole in the middle of the pan and add the whisked egg, scramble it quickly, then mix with the rest of the vegetables and tofu.
  • Add cooked noodles, cooked chicken, bean sprouts and sauce and toss everything together for 2-3 minutes until evenly coated and heated through. Add the Green onion and let the residual heat cook it.
  • Divide into bowls and top with crushed peanuts, extra green onion, and lime wedges. Enjoy!

Notes

  • Store in an airtight container in the fridge for up to 3-4 days.
  • Reheat on the stovetop with a splash of water or in the microwave in 30-second bursts, stirring in between.
  • Sweetener used- I use Natvia gold zero calorie sweetener, but normal brown sugar will work
 

Macros for Healthy Chicken Pad Thai

Per Serve (4):
Calories: 465
Carbohydrates: 52 grams
Protein: 43 grams
Fat: 10 grams

Nutrition

Calories: 465kcal
Keyword fakeaway, healthy pad thai, healthy thai food, pad thai, thai food
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