Recipe: Perfect Fat free chicken pad thai

Fat free chicken pad thai. Additional vegetables such as eggplant, squash, peppers, green beans, broccoli, snow peas, and mushrooms can be tossed in as well. This gluten free pad thai recipe is a healthier version of a classic takeout dish. Skip the takeout tonight and make this Healthy Chicken Pad Thai recipe for dinner instead!

It's salty, tangy and just plain delicious! This Low Carb Pad Thai recipe has been adapted from a traditional Thai family recipe that I was taught at a cooking school in Chiang Mai whilst on a family holiday many, many years ago. This Chicken Pad Thai is perfect if you're following a calorie controlled diet and fits well with any one of the major diet plans such as Weight Watchers. You can have Fat free chicken pad thai using 14 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Fat free chicken pad thai

1. It's Pack of skinless chicken thighs.
2. It's 3 Tbsp of soy sauce.
3. You need of for the vegetables.
4. Prepare 1 of Large red onion chopped into petals.
5. You need 1 pack of pak choi.
6. You need 1 Tsp of 5 Spice.
7. You need 2 Tbsp of garlic and ginger paste.
8. Prepare of for the sauce.
9. You need 3 Tbsp of Granulated sugar.
10. It's 3 Tbsp of fish sauce.
11. You need 3 Tbsp of rice vinegar.
12. Prepare 2 Tbsp of soy sauce.
13. Prepare 1 Tbsp of chilli flakes.
14. You need of Noodles boiling in hotwater for 4min.

Rice noodles - you can find these in the Asian foods section of the grocery store. I usually use A Taste of Thai brand. Chicken breasts or shrimp - this makes it hearty and adds protein. Tofu can also be used here as well.

Fat free chicken pad thai step by step

1. Add the soy sauce to the chicken and leave in the fridge for 3/4 Hours. Mix all the ingredients together for the sauce..
2. Put the chicken in to a hot wok and cook until moist and nicely browned..
3. Put the onion into a heated pan cook for 5mins if it starts to stick add a little water and stir, then add the garlic and ginger paste and 5 spice for 2mins then add the pak Choi until cooked..
4. Now add the chicken to the cooked vegetables and give a loving stir and leave for a further 3/4 mins.
5. Whilst the chicken and vegetables simmer away into boiling water add the noodles for 4mins.
6. Adding all the noodles to the chicken and vegetables and also adding the sauce for a further 10min mixing all the ingredients..

Vegetable oil - used for sautéing.; Brown sugar - to sweeten the sauce. This is added instead of the traditional palm sugar. Rave reviews have been pouring in for years for this better-than-take-out Chicken Pad Thai. If you love this better-than-takeout Chicken Pad Thai, you'll love Sticky Chinese Lemon Chicken, Best Fried Rice, Sheet Pan Sweet Fire Chicken, and Slow Cooker Broccoli Beef too! You won't even miss the noodles!