![]() ![]() Vegetables – I used garlic, onion, and mushrooms.Chicken Thigh – I prefer to use skinless boneless chicken thigh since it’s much juicier and still a great source of lean protein.This can be found in most grocery stores. Rice Noodles – The key base of the dish.Note: If you don’t have Tamarind sauce, refer to the pad thai without tamarind sauce instructions below. You can omit it if you’d prefer but it may be a bit overly salty Brown Sugar – I added only 1 teaspoon at only 15 calories, which helps balance out the sweetness.You can also substitute it for soy sauce in a pinch ![]() You can find it at most major grocery stores. Oyster Sauce – Another important ingredient for this dish.You can find this at your local grocery store or order online. Fish sauce – A keystone part of the pad thai sauce and Thai cooking in general.Tamarind Puree – Essential for the tangy flavor of an authentic pad thai.Kept the peanuts out – while they are undoubtedly a great addition to the dish, to keep calories low, I opted to leave them out.įor a detailed breakdown of each ingredient, their portioning, and how they make up the nutrition profile of this low-calorie pad thai recipe, you may refer to the table below: Healthy Chicken Pad Thai.Omitted tofu – tofu is undoubtedly a very healthy ingredient packed with protein – but to keep the recipe simple and low calorie, I opted to stick with just boneless skinless chicken thigh.Carefully portioned the Pad Thai sauce ingredients using the measurements below.Added extra veggies for a more filling dish.Added an egg for additional protein and deliciousness.Portioned 4oz boneless, skinless chicken thigh for a lean protein source. ![]() Used 1 serving of rice noodles (about 50 grams) at 180 calories.In this recipe, I use a heavier ratio of protein to make this a more healthy pad thai that is macro-friendly and calorie-conscious dish. □ Calories and Nutrition – How To Make It Healthy ![]()
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