Chicken Pad Thai
Pad Thai, a classic Thai dish known for its robust flavor profile, is a fan favorite worldwide.
However, traditional Pad Thai can be a bit heavy and high in calories.
Pad Thai has a delicious blend of flat rice noodles, eggs, bean sprouts, peanuts, sauce and chicken. This version keeps the character of the original intact but takes a lighter approach.
There are a few simple changes I made to revamp this recipe. The first was to cut back on the sugar.
I used 1 tablespoon of brown sugar plus 1 tablespoon of sweetener. This helped to keep the sweet and sour flavor of the sauce while keeping the Weight Watchers points low.
Instead of adding chopped peanuts to the Pad Thai I kept it as an optional garnish. Peanuts are a great source of fiber and nutrients.
Traditionally, peanut butter is used for the sauce. I used PB2 powder instead of peanut butter since it’s much lower in points. You still get that delicious peanut butter taste, but it’s much lower in points.
This Chicken Pad Thai recipe is high in protein thanks to the chicken, eggs, and PB2 powder.
There are so many benefits to protein. It helps to repair muscles and bones, helps to keep you full longer, reduces food cravings, and helps maintain weight loss. Plus much more!
Limiting the amount of oil I used also helped to save points. Just make sure you have a good nonstick skillet or wok.
How to Make Chicken Pad Thai:
I started by boiling and draining the rice noodles according to the directions on the box.
Cut the chicken into bite-size pieces, then season mine with garlic powder, salt, and pepper.
Spray a nonstick skillet or wok with 0 point cooking spray and add the chicken. Cook the chicken for 7-10 minutes, or until it is cooked through.
While the chicken is cooking mix together all of the ingredients for the sauce.
Remove the chicken from the pan and add in the vegetables. Let the vegetables cook for 7 minutes. Add the bean sprouts and minced garlic. Cook for 2 additional minutes.
Push the vegetables to one side of the pan and add the eggs to the other side. Scramble the eggs while they cook.
Once the eggs are cooked, stir them together with the vegetables. Pour the mixture into a bowl and set aside.
Add the sauce to the pan and let it heat up for 2 minutes. Stir in the noodles, chicken, and vegetable mixture.
Optional: Garnish with cilantro, chopped peanuts, or green onions.
If you don’t want chicken this dish also tastes great with shrimp or tofu.
Click here to track the points on your Weight Watchers app.
Here are some things I used for this recipe:
Ingredients
- 1 lb. boneless, skinless chicken breast (cut into bite size pieces)
- Garlic powder, salt, and pepper, to taste
- 6 oz. rice noodles
- 1 cup matchstick carrots
- 1 red bell pepper
- 3 green onions
- 2 cloves garlic, minced
- 1 cup bean sprouts
- 2 eggs
For the sauce:
- 2 tablespoons PB2 powder (mixed with 1 1/2 tablespoons water)
- 3 tablespoons reduced sodium soy sauce
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon granulated Splenda (or sweetener of your choice)
- 1 tablespoon rice wine vinegar
- Juice from one lime
Optional Garnish:
- Cilantro, green onion, or chopped peanuts.
Instructions
- Cook and drain the rice noodles according to the directions on the package.
- Season the chicken with garlic powder, salt, and pepper. Spray a nonstick skillet or wok with olive oil spray and add the chicken. Cook 7-10 minutes or until the chicken is cooked through. Add the chicken to a bowl and set aside.
- While the chicken is cooking, make the sauce. Add the PB2 and water to a bowl and stir together. Add the soy sauce, fish sauce, brown sugar, Splenda, rice wine vinegar, and lime juice. Stir together and set aside.
- Spray the skillet then add the red pepper, carrots, and green onions. Cook for 7 minutes stirring occasionally. Add the bean spouts and garlic. Cook for 2 minutes.
- Push the vegetables to one side of the pan and add the eggs to the other side. Scramble the eggs while they cook.
- Once the eggs are cooked, stir them together with the vegetables. Pour the mixture into a bowl and set aside.
- Add the sauce to the pan and let it heat up for 2 minutes. Stir in the noodles, chicken, and vegetable mixture.
- Optional: Garnish with cilantro, chopped peanuts, or green onions.
Here are some more WW friendly recipes:
Garlic Noodles (P.F. Chang’s Copycat Recipe)
If you’re looking for some zero point recipes, check out my post 20 Zero Point Recipes or my post 20 (More) Zero Point Recipes. Both are filled with delicious recipes that won’t cost you a single point! They’re perfect for days when you’re running low on points, or trying to save up points for a night out.
If you’re looking for dessert recipes you can visit 50 Weight Watchers Desserts. It’s filled with delicious desserts perfect for Weight Watchers!
Are you looking for a meal plan that’s Weight Watchers friendly? I have over 300 meal plans that you can choose from and I post a new one each week. Click here to check them out!
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what are the WW points as I do Healthi…. OR what are the nutritional states? Please I Love pad thai!!!
It’s 6 points per serving 🙂
This was so good!!! I used tofu instead of chicken and it still turned out really good! I was surprised at how the sauce thickened up so much, and it was just the perfect amount! Thank you!!