Tasty Chicken Pad Thai Recipe

Pad Thai Recipe - Everyday Diabetes Magazine
Pad Thai Recipe - Everyday Diabetes Magazine
Pad Thai Recipe - Everyday Diabetes Magazine

Tasty Chicken Pad Thai Recipe


June 17, 2016

This is a great dish, ripe for all kinds of add ins and substitutions such as seafood, other meats, tofu or no meat at all.

  • Prep: 5 mins
  • Cook: 15 mins
  • Yields: 4 Servings


12 oz boneless, skinless chicken breast halves, cut into 1 inch strips

4 oz flat brown rice noodles

2 Tbsp low-sodium soy sauce

2 Tbsp peanut butter, warmed

1 Tbsp Sriracha sauce (or your favorite hot sauce)

1 tsp low-sodium fish sauce

1 Tbsp peanut oil

2 cloves garlic, minced

3 scallions, sliced

1 cup bean sprouts

ΒΌ cup peanuts, chopped

1 lime cut in quarter slices


1Prepare noodles according to package cooking directions.

2Meanwhile, mix the soy sauce, peanut butter, Sriracha sauce, and fish sauce in a small bowl.

3Heat oil over medium-high heat in a large skillet.

4Place chicken slices in skillet, stirring often, until no longer pink

5Add garlic and cook for 30 seconds.

6Stir in the noodles and cook all together 1 minute, or until hot.

7Add the soy sauce mixture and cook and toss until thoroughly mixed.

8Stir in the scallions and take off of stove

9Service on 4 plates, garnishing the bean sprouts a sprinkling of the peanuts and the lime wedges.

Nutrition (per serving)
355 cal, 26 g protein, 32 g carb, 5 g fiber, 15 g fat, 3 g saturate fat, 560 mg sodium




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