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Chicken Pad Thai

Yield: 4 servings
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Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes

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.