LunchDinnerHigh proteinGluten-free

Protein-Packed Pad Thai

Name: Protein-Packed Pad Thai
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 bowls
Ingredients: 250g rice noodles, dry; 400g chicken breast, sliced; 2 large eggs; 150g bean sprouts; 2 stalks green onion, sliced; 40g peanuts, chopped; 150g pad thai sauce (tamarind, fish sauce, lime, brown sugar); 1 lime, for serving

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A high-protein spin on pad thai with more chicken and egg than the takeout version usually carries. The sauce still keeps the sweet-sour-salty balance the dish is known for.

Per serving (1 bowl)

42g

Protein

550

Calories

67g

Carbs

11g

Fat

4 bowls20 min15 min

Ingredients

9 ozrice noodles, dry
14 ozchicken breast, sliced
2 largeeggs
5 ozbean sprouts
2 stalksgreen onion, sliced
1 ozpeanuts, chopped
5 ozpad thai sauce (tamarind, fish sauce, lime, brown sugar)
1lime, for serving

Steps

1
Soak the rice noodles in warm water according to the package instructions until pliable, then drain.
2
Cook the chicken in a large pan or wok over high heat for 5 to 6 minutes until cooked through, then push to one side.
3
Scramble the eggs on the other side of the pan, then mix through the chicken.
4
Add the drained noodles and sauce mixture to the pan and toss for 2 to 3 minutes until the noodles are coated and heated through.
5
Stir in the bean sprouts and cook for 1 more minute.
6
Top with chopped peanuts, green onion and a wedge of lime.

Try it this way

Swap the chicken for shrimp or tofu.