As a fan of Thai cuisine, I guarantee you’ll love this recipe if you are too! What’s the difference between this dish and your favourite restaurant version? Way less fat, more fibre, and more protein: a healthier balance and better proportions to help you meet your weight or muscle mass goals. Don’t wait—give it a try.
Bon appétit!
Preparation
20
min
Cooking
20
min
Portion
6
Ingredients
For the sauce:
- 1 garlic clove, minced
- 60 mL (¼ cup) reduced-sodium soy sauce
- 60 mL (¼ cup) lime juice
- 30 mL (2 tbsp) brown sugar
- 10 mL (2 tsp) fish sauce
- 5 mL (1 tsp) Sriracha sauce
- 2.5 mL (½ tsp) crushed red pepper flakes
For the Pad Thai:
- 150 g (4.5 oz) brown rice noodles for Pad Thai, dry*
- 15 mL (1 tbsp) sesame oil
- 3 boneless, skinless chicken breasts (800 g / 1.8 lb), cut into thin strips
- 2 eggs
- 500 mL (2 cups) bean sprouts
- 250 mL (1 cup) snap peas
- 2 large carrots, julienned
- 1 green onion, finely sliced
- 15 mL (1 tbsp) sesame seeds
- 30 mL (2 tbsp) fresh cilantro leaves
Preparation
- In a small bowl, mix all the sauce ingredients. Set aside.
- Cook the noodles according to package directions. Drain and set aside.
- Meanwhile, in a large non-stick skillet, heat the sesame oil over medium-high heat. Sear the chicken strips for about 1 to 2 minutes per side, until golden and cooked through.
- Push the chicken to one side of the skillet and scramble the eggs in the empty space.
- Stir in the sauce and remaining ingredients, except for the cilantro. Continue cooking over medium-low heat for about 10 minutes, or until the vegetables are tender, and the liquid has evaporated.
- Add the cooked noodles and toss to combine. Garnish with fresh cilantro and serve warm.
Notes
Keeps for up to 5 days in an airtight container in the refrigerator. Freezes well for up to 3 months.
*I used Haiku brand Asian noodles, which contain 2 g of fibre per 50 g serving.
Registered Dietitian Nutritionist in Quebec City
