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The Tidelands Health Newsroom

Published on November 27, 2017

Chicken Pad Thai

This recipe for Chicken Pad Thai packs a lot of protein, vitamin A and Vitamin C into a tasty, low-calorie meal. It's easily adaptable to specific tastes, too, so don't hesitate to swap or eliminate ingredients.

Chicken Pad Thai

Servings: 4

  • 1 pound chicken breast
  • freshly ground pepper, to taste
  • 1 tablespoon olive oil
  • 1 tablespoon honey
  • 2 teaspoons chili garlic sauce
  • 3 tablespoons rice wine vinegar
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon peanut butter
  • 1/4 cup water
  • 1 medium zucchini, spiralized (about 1 cup)
  • 2 medium carrots, spiralized (about 1 cup)
  • 1 cup cooked pad thai stir-fry noodles
  • 1 cup bean sprouts
  • 1 cup thinly sliced cabbage
  • 1 lime, quartered
  • 1/4 cup unsalted peanuts, crushed
  • 2 tablespoons chopped cilantro
  1. Season chicken with pepper, to taste. In large, nonstick skillet over medium-high heat, heat olive oil and cook chicken until fully cooked and juices are clear. Remove chicken from pan and allow to rest 5 minutes before slicing.
  2. To make sauce: In small bowl, whisk together honey, chili garlic sauce, rice wine vinegar, soy sauce, peanut butter and water.
  3. Add zucchini, carrots, rice noodles and chicken to pan; pour sauce over and toss to coat. Toss in bean sprouts and cabbage. Serve with lime wedge, crushed peanuts and cilantro.

Nutritional information per serving: 295 calories, 12 g total fat, 2 g saturated fat, 60 mg cholesterol, 792 mg sodium, 22 g carbohydrates, 4 g fiber, 9 g sugar, 27 g protein, 109% vitamin A, 46% vitamin C, 7% calcium, 10% iron.

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Tidelands Health is the largest health care provider in Georgetown, Horry and Williamsburg counties. With three hospitals and more than 50 outpatient locations that stretch from Andrews to North Myrtle Beach, Tidelands Health is helping people across the Tidelands region live better lives through better health.