Pad Thai Recipe
If you’re looking for an authentic Thai dish that’s brimming with flavour, our healthy take on a Pad Thai recipe is your new best friend.
Ideal for weekly meal prep or dinner with all the family, whip up 4 portions of our Pad Thai recipe for less than £5.
This street food classic is based on a much-loved noodle dish that originates from Thailand and a staple in every Thai restaurant or takeaway.
At just 367 calories per portion, our Pad Thai is light enough for lunch but packed with 33g of protein and heaps of vegetables to keep you on track and leave you feeling energised!
Our recipe includes all the traditional Pad Thai components: stir-fried rice noodles, eggs, and veggies in a rich sauce, which are then topped with crushed peanuts. We’ve also added succulent chicken thighs to pack in some extra protein to the dish.
Want to make a meat-free version? If you’re cooking for plant-based eaters, you can make a vegan or vegetarian Pad Thai by swapping the chicken thighs for firm tofu and chicken stock for vegetable stock.
Prep time: 10 mins
Cook time: 15 mins
- 350g rice noodles
- 400g chicken thigh boneless and skinless, sliced thinly
- 2 eggs, beaten
- 1 inch of fresh ginger, grated
- 2 spring onions, sliced
- 2 carrots, finely sliced
- 120ml chicken stock
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
- 2 tsp sriracha sauce
- 60g bean sprouts
- 30g chopped peanuts
- ½ lime, juice
- ½ lime, cut into 4 wedges
- 2 tsp red chilli flakes
- Low calorie oil spray
- Firstly, add the noodles to a pan of boiling water and cook for 5-6 minutes until soft.
- Drain the noodles and set them to one side.
- Heat a frying pan with low calorie oil spray, then add the sliced chicken thigh and stir fry until cooked through.
- Next, add the ginger, spring onions and carrots to the pan and stir fry for 2-3 minutes.
- Now, pour over the chicken stock, soy sauce, rice vinegar, sriracha sauce and the juice of half a lime.
- Allow to simmer for 3 minutes until the sauce has thickened.
- In a separate frying pan, scramble the eggs on a low heat.
- Now, add the bean sprouts, eggs and noodles and stir fry for a final 2 minutes.
- Serve topped with chilli, lime wedges and peanuts then tuck in and enjoy!