Chicken Pad Thai

  • 5MINS
  • 15MINS
  • 276KCAL

This slimming friendly Chicken Pad Thai really hits the spot! It's packed with veg which makes it perfect if you're calorie counting or following a plan like Weight Watchers.

Easy Peasy Chicken Pad Thai pinchofnom.com
5

NutritionPer Serving

  • Calories276
  • Carbs31g
  • Protein25g
  • Fat6g
  • Saturates1g
  • Sugars8g

For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!

Our slimming friendly Chicken Pad Thai features a surprising secret ingredient… Hellman’s Tomato Ketchup Sweetened with Honey!

Yep, you read that right; this ketchup is sweetened with honey and absolutely nothing else which means it contains 30% less sugar than other brands of ketchup!  It also contains a whopping 36% more tomatoes than the market leader standard tomato ketchup and t’s so damn good that we go through bottles of the stuff.

Now, there’s some debate over whether or not a traditional Pad Thai should include ketchup as an ingredient, but no matter which camp you fall into, there’s no denying that our Chicken Pad Thai is one tasty dish!

We love recipes like this because you can really cram them full with vegetables – perfect for using up all of those veggies that you have lying about in the fridge!

What diets is this Chicken Pad Thai suitable for?

This Chicken Pad Thai recipe is suitable for dairy free recipes.

It can be made suitable for gluten free diets by swapping the following ingredients out for gluten free alternatives;

  • Low sodium soy sauce

Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.

How Weight Watchers friendly is this Chicken Pad Thai recipe?

  • You need to count 5 Points per portion of this Chicken Pad Thai recipe if you’re on WW Green.
  • You need to count 5 Points per portion of this Chicken Pad Thai recipe if you’re on WW Blue.
  • You need to count 5 Points per portion of this Chicken Pad Thai recipe if you’re on WW Purple.

Do you need any special ingredients for this Chicken Pad Thai?

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We’ve used Hellman’s Tomato Ketchup Sweetened with Honey in this recipe which you can pick up from your local supermarket.

How many calories are in this Chicken Pad Thai?

There are 276 calories per portion in this Chicken Pad Thai, which means it falls into our Everyday Light category. 

This Chicken Pad Thai is perfect if you’re following a calorie controlled diet and fits well with any one of the major diet plans such as Weight Watchers. 

As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.

Step 1

First, make the sauce. Mix all the sauce ingredients (including the Hellmann’s Tomato Ketchup sweetened with Honey) together and set aside.

Step 2

Cook the rice noodles according to the pack instructions (usually cover with boiling water for about 10 minutes).

Step 3

Spray a large frying pan with low calorie cooking spray, then add the sliced onions and diced chicken to the pan.

Step 4

Cook until golden brown and the chicken is almost cooked. Set aside and add a little more low calorie cooking spray to the pan.

Step 5

Add the vegetables and cook for 2-3 minutes. Set aside and add a little more low calorie cooking spray to the pan.

Step 6

Whisk the eggs, then add to the frying pan and cook over a medium-high heat, stirring continuously until the eggs are scrambled. Don’t over cook them, it’s best to leave them a little wet.

Step 7

Add the spring onion and beansprouts and cook for a minute. Don’t overcook – or else your eggs will disappoint!

Step 8

Return the chicken and onions to the pan, add the cooked noodles, then pour the sauce over the top and stir well over a medium heat for a minute or two.

Step 8

Sprinkle with some chopped coriander and serve.

What could I serve with this Chicken Pad Thai?

This Chicken Pad Thai really is a meal in itself, but it also works really well when served alongside the following starter, side and dessert:

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How do you know when this Chicken Pad Thai is cooked?

You should cook the rice noodles for this recipe according to the pack instructions which are usually cover with boiling water for around 10 minutes.

You’ll need to cook your Chicken Pad Thai for around 15 minutes or until the chicken is cooked through and the veg is tender.

Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.

How long can you keep Chicken Pad Thai in the fridge?

Once you’ve put it out, ideally you should eat it within 4 hours.

If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill.  You can keep leftovers of Chicken Pad Thai in the fridge for approximately 3 days or so.

Can I freeze Chicken Pad Thai?

No, we don’t recommend freezing this recipe.

How do I reheat Chicken Pad Thai?

From chilled: Place in a microwave proof container with loosely fitting lid and heat for 4-7 minutes until piping hot.

Our NEW cookbook Everyday Light is OUT NOW!

Chicken Pad Thai

This slimming friendly Chicken Pad Thai really hits the spot! It's packed with veg which makes it perfect if you're calorie counting or following a plan like Weight Watchers.
  • Prep Time
    5 MINS
  • Cook Time
    15 MINS
  • KCals 276
  • Carbs 31G
WW Points
  • 5 Green
  • 5 Blue
  • 5 Purple

Ingredients

For the sauce

  • 2 tbsp Hellmann's Ketchup Sweetened With Honey
  • 1 tbsp low sodium soy sauce
  • 1 tbsp fish sauce you can use Worcestershire sauce
  • 1 tsp granulated sweetener
  • 1 tsp garlic minced
  • 1 tsp powdered peanut butter mixed with 1 tsp of water
  • 1 lime juice only
  • 1 pinch chilli flakes
  • low calorie cooking spray

For the Pad Thai

  • 200 g rice noodles
  • 200 g chicken breast diced
  • 2 medium eggs
  • 50 g fresh beansprouts
  • 3 spring onions sliced
  • 1 medium onion cut into slices
  • 5 g coriander chopped
  • 1 stir fry vegetable pack approx 200g roughly chopped

We use a fan assisted oven for all of our recipes. Click here for our oven temperature conversion guide.

Please do not screenshot this. Recipes are updated often

Instructions

  1. First, make the sauce by mixing all the sauce ingredients together and set aside.
  2. Cook the rice noodles according to the pack instructions (usually cover with boiling water for about 10 minutes).
  3. Spray a large frying pan with low calorie cooking spray, then add the sliced onions and diced chicken to the pan.
  4. Cook until golden brown and the chicken is almost cooked.
  5. Add the vegetables, and cook for 2-3 minutes. Set aside and add a little more low calorie cooking spray to the pan.
  6. Whisk the eggs, then add to the frying pan and cook over a medium-high heat, stirring continuously until the eggs are scrambled. Don't over cook them, it's best to leave them a little wet.
  7. Add the spring onion and beansprouts and cook for a minute. Don't overcook - or else your eggs will disappoint!
  8. Return the chicken and onions to the pan, add the cooked noodles, then pour the sauce over the top and stir well over a medium heat for a few minutes.
  9. Sprinkle with some chopped coriander and serve.

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7 comments

See what others have to say

Claire BowmanTuesday 3rd July 2018

Hi

Is the noodle weight dried weight or cooked weight

Thanks

Claire xx

Reply

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