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Author:
Kevin Curry
15-Minute Chicken Pad Thai
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Satisfy that craving for Asian cuisine all week long with this easy 15-minute chicken Pad Thai. I get it – we want the flavor and the heartiness without the bloat. Here are my hacks to making this dish more calorie conscious and nutritious:
Use less brown rice noodles and more vegetables like (red) cabbage and carrots. Even though the brown rice noodles are a complex carbohydrate, you can reduce the amount of carbohydrates in the dish by supplementing with more vegetables. They give more volume to the Pad Thai and make it much heartier without adding a significant amount of carbohydrates.
Use water instead of more soy sauce in the sauce. Add a tablespoon or two of water helps make more sauce while also making sure the sauce is not too salty or too sour because of the rice vinegar (or tamarind paste if that is used).
Use a nonstick skillet to sear the chicken – the nonstick surface prevents the chicken from sticking AND eliminates the need for several more tablespoons of oil, which can quickly add up.
Use olive oil to cook the recipe and, if desired, use a teaspoon of peanut oil or sesame oil to add flavor at the end.
15-Minute Chicken Pad Thai
Ingredients for 4 hearty servings
Substitution
Note
Sauce
3 tablespoons low sodium soy (or liquid aminos)
2 tablespoons fish sauce
3 tablespoons rice vinegar
2 tablespoons water
3 tablespoons coconut sugar
1 teaspoon arrowroot (or cornstarch)
red pepper flakes (optional)
spray olive oil
1 1/4 lb chicken breast, cut into 1-inch chunks
Substitutes: extra firm tofu; tempeh; top round beef; shrimp
1 1/2 tablespoon olive oil
3 garlic cloves (or 1 tablespoon garlic minced)
1/3 cup diced red onion (or yellow or white)
2 eggs, lightly beaten
3 cups finely shredded cabbage (red or green)
150g shredded carrots
4oz cooked brown rice noodles (or Shirataki or low-carb Miracle Noodles)
Garnish
lime
cilantro
red pepper
green onion
crushed roasted peanuts
STEPS
Step 1
Cook noodles according to the instructions given on the package.
Step 2
Mix together the ingredients for the sauce. Set aside.
Step 3
Set a nonstick skillet on medium heat. Once hot, spray with olive oil, then toss in the chicken breast. Cook for 6 to 8 minutes, or until the chicken is cooked through and the outside is lightly seared/browned. Set aside.
Step 4
Place the same skillet back on the heat, and reduce to medium heat. Add olive oil, garlic and red onion. Flavor the oil for 2 to 3 minutes, then add the eggs. Chop up the eggs while they cook in the skillet.
Step 5
Add the cabbage and carrots, and cook until the cabbage begins to lightly wilt, then add the cooked brown rice noodles. Fold everything together, then make a hole in the skillet. Pour the sauce in the hole, and as soon as it begins to simmer, mix and fold the noodles and veggies in the sauce.
Step 6
Add the cooked chicken breast, garnish and enjoy!
15-Minute Chicken Pad Thai
Kevin Curry
INGREDIENTS
Sauce
3 tablespoons low sodium soy (or liquid aminos)
2 tablespoons fish sauce
3 tablespoons rice vinegar
2 tablespoons water
3 tablespoons coconut sugar
1 teaspoon arrowroot (or cornstarch)
red pepper flakes (optional)
spray olive oil
1 1/4 lb chicken breast, cut into 1-inch chunks
Substitutes: extra firm tofu; tempeh; top round beef; shrimp
1 1/2 tablespoon olive oil
3 garlic cloves (or 1 tablespoon garlic minced)
1/3 cup diced red onion (or yellow or white)
2 eggs, lightly beaten
3 cups finely shredded cabbage (red or green)
150g shredded carrots
4oz cooked brown rice noodles (or Shirataki or low-carb Miracle Noodles)
Garnish
lime
cilantro
red pepper
green onion
crushed roasted peanuts
INSTRUCTIONS
-
Cook noodles according to the instructions given on the package.
-
Mix together the ingredients for the sauce. Set aside.
-
Set a nonstick skillet on medium heat. Once hot, spray with olive oil, then toss in the chicken breast. Cook for 6 to 8 minutes, or until the chicken is cooked through and the outside is lightly seared/browned. Set aside.
-
Place the same skillet back on the heat, and reduce to medium heat. Add olive oil, garlic and red onion. Flavor the oil for 2 to 3 minutes, then add the eggs. Chop up the eggs while they cook in the skillet.
-
Add the cabbage and carrots, and cook until the cabbage begins to lightly wilt, then add the cooked brown rice noodles. Fold everything together, then make a hole in the skillet. Pour the sauce in the hole, and as soon as it begins to simmer, mix and fold the noodles and veggies in the sauce.
-
Add the cooked chicken breast, garnish and enjoy!
Nutrition per serving
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