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A steaming plate of High Protein Chicken Pad Thai topped with crushed peanuts and fresh cilantro

High Protein Chicken Pad Thai

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Calories 480 kcal

Ingredients
  

  • 8 oz dried wide rice noodles
  • 1 lb boneless skinless chicken breast, sliced into thin strips
  • 2 tablespoons vegetable oil
  • 3 cloves garlic , minced
  • 2 large eggs , lightly beaten
  • 3 tablespoons tamarind paste
  • 3 tablespoons fish sauce
  • 1 tablespoon coconut sugar
  • 1/2 teaspoon red chili flakes
  • 1 cup fresh bean sprouts
  • 1/4 cup roasted peanuts, crushed
  • 1/2 cup fresh cilantro, chopped
  • 2 green onions , sliced
  • 1 lime , cut into wedges

Instructions
 

  • Submerge dried rice noodles in hot water for 12 minutes until al dente; drain and set aside.
  • In a small bowl, whisk together tamarind paste, fish sauce, coconut sugar, and red chili flakes until the sugar is dissolved.
  • Heat vegetable oil in a large wok or heavy-bottomed skillet over medium-high heat.
  • Add chicken strips to the wok and stir-fry until the internal temperature reaches 165F (approx 5-6 minutes).
  • Add minced garlic and sauté for 30 seconds until aromatic.
  • Push chicken to the perimeter of the wok; pour beaten eggs into the center and scramble until fully set.
  • Add the prepared rice noodles and sauce mixture to the wok.
  • Toss all ingredients vigorously for 2 minutes over high heat until the noodles are evenly coated and translucent.
  • Incorporate bean sprouts and green onions; toss for an additional 30 seconds to retain sprout crunch.
  • Serve immediately topped with crushed peanuts, cilantro, and fresh lime wedges.