Pad Thai - Lower Fat Version Recipe

Name: Pad Thai - Lower Fat Version
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (10 ounce) can undiluted chicken broth, can use low sodium; 1/2 lb rice noodles (about 1/2 pkg); 3 cups boiled water, for noodles; 1 egg; 2 tablespoons sugar; 2 tablespoons fish or 2 tablespoons oyster sauce; 2 tablespoons ketchup; 1 tablespoon Worcestershire sauce; 1 -2 teaspoon chili-garlic sauce (or to taste); 1/2 teaspoon hot red chili pepper flakes (optional); 6 garlic cloves (I use minced garlic); 4 green onions, thinly sliced; 2 red peppers (cored and seeded, sliced in thin strips) or 2 orange peppers (cored and seeded, sliced in thin strips); 1 cup coarsely chopped fresh coriander; 1/2 cup coarsely chopped mint leaf (optional); 2 boneless skinless chicken breasts, sliced in strips; 1/2 lb peeled and deveined uncooked shrimp, fresh; 2 cups bean sprouts; 1/4 cup chopped peanuts (optional)

Servings: persons

1 (10 ounce) can undiluted chicken broth, can use low sodium
1/2 lb rice noodles (about 1/2 pkg)
3 cups boiled water, for noodles
1 egg
2 tablespoons sugar
2 tablespoons fish or 2 tablespoons oyster sauce
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
1 -2 teaspoon chili-garlic sauce (or to taste)
1/2 teaspoon hot red chili pepper flakes (optional)
6 garlic cloves (I use minced garlic)
4 green onions, thinly sliced
2 red peppers (cored and seeded, sliced in thin strips) or 2 orange peppers (cored and seeded, sliced in thin strips)
1 cup coarsely chopped fresh coriander
1/2 cup coarsely chopped mint leaf (optional)
2 boneless skinless chicken breasts, sliced in strips
1/2 lb peeled and deveined uncooked shrimp, fresh
2 cups bean sprouts
1/4 cup chopped peanuts (optional)

1
Place noodles in a large bowl.
2
Cover completely with boiling water, soak, stirring occasionally, until noodles are just tender, about 15 minutes.
3
Drain well and set aside.
4
Whisk egg in a small bowl, then stir in sugar, fish or oyster sauce, ketchup, Worcestershire, chili-garlic sauce and chili flakes.
5
Set aside.
6
Boil broth over high heat, uncovered and stirring occasionally, until liquid is reduced by half, about 6 minutes.
7
Pour reduced chicken broth into a large, non-stick skillet, add garlic, chicken and shrimp.
8
Stir frequently until shrimp start to turn pink and chicken starts to turn white.
9
Stir in egg mixture, then add drained noodles.
10
Stir to evenly coat.
11
If noodles begin to stick, reduce heat to medium.
12
Add green onions, peppers, coriander, mint and bean sprouts.
13
Continue stirring until noodles are heated through, from 1 to 2 minutes.
14
Add chopped peanuts if you want, but they will increase fat content for this lowfat recipe.
15
Spoon into bowls and serve with lime.
16
Note: You can substitute frozen pre-cooked shrimp for the fresh.

1501

kcal

Calories

Fat

257

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 (10 ounce) can undiluted chicken broth, can use low sodium, 1/2 lb rice noodles (about 1/2 pkg), 3 cups boiled water, for noodles, 1 egg, and more.

Yes, Pad Thai - Lower Fat Version falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pad Thai - Lower Fat Version

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