A healthier version of the classic Chicken Pad Thai, featuring a flavorful sauce and packed with vegetables.
Ingredients
For the Sauce
- 1/3tbspPB2 powder
- 1/3cuplow-sodium soy sauce (tamari of gf)
- 3tbsprice vinegar
- 1tbsplime juice
- 2tbsphoney
- 2tbspsriracha
- 1tspminced garlic
- 1tspgrated ginger
- 1/3cupchicken broth
Main Ingredients
- 6ozrice noodles dry
- 2lbchicken breast, thinly sliced
- 2pieceeggs, lightly beaten
- 1cupbean sprouts
- 1cupshredded carrots
- 1onion diced
- 1/4cupchopped cilantro
- 1/4cupcrushed peanuts
How to make Macro Friendly Chicken Pad Thai
Prepare the Sauce
In a small bowl, whisk together all sauce ingredients until smooth. Adjust consistency with water if needed. Set aside.
Cook the Noodles
Cook noodles according to package instructions, drain, and set aside.
Cook the Chicken
Heat oil in a large pan over medium-high heat. Add chicken and cook for 5-7 minutes until browned and fully cooked. Remove and set aside. (Optional season chicken with a little salt, pepper, and garlic powder)
Scramble the Eggs
In the same pan, push the chicken to the side (or remove it if needed) and pour in the eggs. Scramble until just set.
Stir-fry Vegetables
Add carrot and onion to the pan. Cook for 2-3 minutes until slightly tender.
Combine Everything
Add cooked noodles, chicken, and sauce to the pan. Toss everything together and cook for 2-3 minutes until heated through.
Garnish & Serve
Stir in bean sprouts, cilantro, and crushed peanuts.
Top with extra cilantro, crushed peanuts, and lime.
Tips & Tricks
You can lower the carbs by using shirataki noodles and swap honey for a sugar-free sweetener.
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Abigail Zysk
(@poultryraptor)
Hi, I love food and I'm all about lowering my risk of colorectal cancer by following a pollotarian diet and avoiding processed foods. Check out my favorite recipes and join me in eating healthy and delicious meals. Hi, I love food and I'm all about lowering my risk of colorectal cancer by following a pollotarian diet and avoiding processed foods. Check out...
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