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Pad Thai

July 31, 2021

Try this weeknight dinner recipe by Michael Arp, a clinical dietitian with Orlando Health - Health Central Hospital, with lean protein and fresh vegetables you won’t find in a takeout container.

Makes 4 servings


  • 8 ounces rice noodles

  • 1 tablespoon canola oil

  • 1 tablespoon sesame oil

  • 2 cloves garlic, minced

  • 6 to 8 ounces chicken breast, sliced

  • 1 cup fresh bean sprouts

  • 1 red bell pepper, thinly sliced

  • 3 green onions, chopped

  • 1/2 cup unsalted dry roasted peanuts

  • 1/2 sliced yellow onion

  • 2 limes

  • 1/2 cup fresh cilantro, chopped


For the sauce:

  • 2 tablespoons fish sauce

  • 1 tablespoon low-sodium soy sauce

  • 1/4 cup light brown sugar

  • 2 tablespoons creamy peanut butter


  1. Boil 4 cups of water in a large pot, add noodles and boil for 4 to 5 minutes, or just until tender. Drain and rinse noodles under cold water.

  2. Mix the sauce ingredients together. Set aside.

  3. Heat the canola and sesame oils in a large saucepan or wok over medium-high heat.

  4. Add the peanuts, garlic, onion and bell pepper. Stir frequently for 2 to 3 minutes.

  5. Add the chicken (or beef if you prefer). Cook through (until the center of the meat is not pink), about 3 to 4 minutes.

  6. Add noodles, sauce mixture and bean sprouts to the pan. Mix thoroughly.

  7. Top with green onions, extra peanuts, cilantro and serve with lime wedges.

Nutrition Facts (per serving):

Calories: 429
Protein: 23g
Fat: 23g
Carbs: 35g
Fiber: 4g



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