Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

A delicious balance of sweet, sour and salty flavors complements rice noodles and chicken in this quick and easy pad thai. We trimmed calories and boosted flavor by cutting back on the sugar you'll find in many restaurant versions. As with any stir-fry, be sure to have all your ingredients prepped before you begin--the steps move quickly once the cooking starts.

Source: EatingWell.com, June 2018


Recipe Summary

30 mins
30 mins


Ingredient Checklist


Instructions Checklist
  • Bring a large pot of water to a boil. Add noodles and cook until just al dente, 6 to 8 minutes. Drain and rinse under cold running water to stop further cooking and prevent sticking.

  • Heat 1 tablespoon oil in a wok or large skillet over high heat. Add chicken and cook, stirring often, until just cooked through, about 5 minutes. Remove to a plate. Add the remaining 1 tablespoon oil and garlic; cook, stirring, for 15 seconds. Add eggs and cook, stirring, until scrambled, about 30 seconds.

  • Add the drained noodles, chicken (and any accumulated juices), sprouts, scallions, vinegar, fish sauce, brown sugar and crushed red pepper; toss until heated through, 1 to 2 minutes. Sprinkle with peanuts and the reserved 1/4 cup scallions and serve with lime wedges.

Nutrition Facts

1 1/3 cups
457 calories; protein 24.7g; carbohydrates 51.3g; dietary fiber 2.6g; sugars 10.2g; fat 17.4g; saturated fat 3.6g; cholesterol 172.9mg; vitamin a iu 485.1IU; vitamin c 11.7mg; folate 74.5mcg; calcium 72.5mg; iron 3.2mg; magnesium 72.3mg; potassium 487.1mg; sodium 836.6mg; thiamin 0.2mg; added sugar 7g.

2 fat, 2 lean protein, 2 starch, 1 vegetable, 1/2 medium-fat protein, 1/2 other carbohydrate