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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.



Total time

20 minutes




Dinner, Lunch


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


  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.
  10. View the recipe instructions at

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