Low-Fat Asian: Easy Thai Noodle (Pad Thai)


My kids love Thai food, and one of their favorite restaurants in Birmingham is Surin West. They love to order the Pad Thai (or Thai noodle) which is flavored to perfection. This is a light variation that is similar to their recipe. Don’t be intimidated by the long ingredient list. This recipe is low-fat and healthy and a great weeknight dinner choice.

Thai Noodles (Pad Thai)

Cook Time:

15 minutes

Prep Times:

20 minutes


4 servings


1/4 cup fresh lime juice, divided
2 (6-ounce) skinless, boneless chicken breast halves, cut into 3/4-inch cubes
8 ounces uncooked rice noodles
1 tablespoon brown sugar
1 tablespoon fish sauce
1 tablespoon low-sodium soy sauce
11/2 teaspoons chili paste with garlic
1/4 teaspoon salt, divided
4 teaspoons vegetable oil, divided
3 tablespoons thinly diagonally sliced green onions
1 teaspoon grated peeled fresh ginger
1 teaspoon minced garlic
1/2 cup torn fresh basil
1/4 cup finely chopped shallots
Toasted peanuts (optional)


1. Combine 2 tablespoons juice and chicken in a bowl. Let stand 15 minutes.

2. Cook noodles according to package directions. Drain well.

3. Combine remaining 2 tablespoons juice, brown sugar, fish sauce, soy sauce and chile paste. Stir in 1/8 teaspoon salt.

4. Heat a large wok or skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Remove chicken from juice; discard juice. Add chicken to pan; stir-fry 4 minutes or until done. Transfer to large bowl; sprinkle with remaining 1/8 teaspoon salt. Add remaining 1 tablespoon oil to pan. Add green onions, ginger, and garlic; stir-fry 45 seconds or just until golden. Add noodles; cook 30 seconds, tossing well. Stir in brown sugar mixture. Add chicken; cook 30 seconds. Place 1 1/4 cups noodle mixture on each of 4 plates. Top each with 2 tablespoons basil and 1 tablespoon shallots. Top with toasted peanuts, if desired.

3 thoughts on “Low-Fat Asian: Easy Thai Noodle (Pad Thai)”

  1. Love this recipe! I make it with just a few adjustments/additions:
    * I add shrimp as well as chicken, adding it into the wok the last minute of cooking the chicken.
    * I use grapeseed oil in place of the vegetable oil.
    * For the topping, I add a little shredded coconut in with the chopped peanuts. I toast both, as well as the TBSP of shallots, in a skillet for a few minutes to bring out the flavor – love the crunch that it adds!
    * I serve with lime wedges – I like to squeeze a little extra on mine.


  2. This is so yummy!! This is one of my favorite dishes at Surin and I think this one is even better. The sweet and spicy of the sauce is more flavorful.

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