Chicken & Vegetable Pad Thai

Quick & EasyFabulous Family EatsBudget Family Meal

  • Lcal
  • GF
  • DF
  • NF
Quick & EasyFabulous Family EatsBudget Family Meal

Craving Thai? A dial-in Chicken Pad Thai averages $15.90 per serving. My Chicken Pad Thai is less than $3 per serving! With much more nutrition, and less than half the fat & calories! Made from simple ingredients you can feed a family of 6 in less than 15 minutes!  

rice noodles, vermicelli, uncooked300 g
chicken tenderloins, trimmed600 g
canola oil cooking spray
onion, red, fresh, thinly sliced1
carrots, fresh, peeled, cut into matchsticks1
red capsicums, deseeded, cut into strips1
spring onions, cut into fine/ thin strips (1½ inches long)3
bean shoots, fresh1 cup

Chicken Marinade:

garlic cloves, fresh, minced2
ginger, minced, stir in tube2 tbsp
soy sauce, salt-reduced, gluten-free4 tbsp

Pad Thai Sauce:

soy sauce, salt-reduced, gluten-free2 tbsp
hoisin sauce, gluten free2 tbsp
rice wine vinegar3 tbsp
corn flour1 tbsp

  1. Prepare rice noodles according to packet instructions. Set aside.

  2. Chicken marinade: In a small bowl or mixing jug, whisk together soy sauce, ginger, and garlic. Add tenderloins and turn to evenly coat. Set aside to marinate while preparing the remaining ingredients. (Note – You can do this a few hours prior to making the dish. Cover the marinated tenderloins and refrigerate until ready to cook).

  3. Prepare sauce: In a small cup or bowl, whisk together all ingredients for the sauce. Set aside.

  4. Spray with canola oil and heat a large frying pan/wok on high heat. Add red onion and cook for 2-3 minutes then add the tenderloins and any excess marinade. Stir to combine and coat onions, and cook, until the chicken is cooked through, about 3-4 minutes. Transfer the cooked chicken & onions to a plate. 

  5. Respray pan/wok with oil, and add the carrots, and capsicum strips. Add 2-3 tbsp of water to aid in cooking the vegetables. Once the water has evaporated return the cooked onion and chicken tenderloins to the pan.

  6. Pour the sauce over the top and stir well. Allow the sauce to bubble for 5-6 a few seconds, then add the noodles, spring onions strips, and bean shoots, and toss through the chicken and vegetables.

  7. Plate up the chicken and vegetable pad Thai, garnish with coriander, or parsley, and serve.

Calories (per serving) 298
Protein 24.1g
Carbs 48.2g
Fat 0.6g



Like this recipe?

Share recipe
Are you sure?

Yes Cancel