Category, DifficultyBeginner

This Pad Thai is low-carb, gluten-free, and vegetable-based, yet full of signature Pad Thai flavour. Healthy, light, and ready in 15 minutes! The classic Pad Thai takeout flavour in this dish is awesome but it is 100% GUILT FREE!

Yields1 Serving
Prep Time15 minsCook Time10 minsTotal Time25 mins

 1/4 cup Chicken Stock
 1-1/2 tablespoons Soy Sauce (low-sodium)
 1-1/2 tablespoons Fish Sauce (I used Red Boat brand)
 1 tablespoon Honey
 1-1/2 teaspoons Gluten-free Flour
 2 Eggs, whisked
 1/2 teaspoon Sesame Oil
 2 chicken breasts, cut into thin strips
 salt and pepper
 4 teaspoons cooking oil, divided
 1 Onion, thinly sliced
 1 Green Bell Pepper, thinly sliced
 4 cloves Garlic, minced
 8 Green Beans, thinly sliced lengthways
 5 cups Cabbage, thinly shredded
 1/2 cup Fresh Cilantro, chopped
 3 tablespoons finely chopped peanuts
 lime wedges

1

Stir together chicken stock, soy, fish sauce, honey, and flour in a small dish then set aside.

2
3

Whisk eggs together in another small dish then set aside.

4
5

Heat sesame oil in a large wok or skillet over medium-high heat. Add chicken, season with salt and pepper, then stir-fry until cooked through and remove to a plate.

6
7

Heat 2 teaspoons cooking oil in skillet then add shallots and peppers. Season with salt and pepper then stir-fry until crisp-tender, 5 Minutes. Add garlic then stir fry for 30 more seconds. Remove vegetables to plate with chicken.

8
9

Heat remaining 2 teaspoons cooking oil in skillet then add cabbage and beans. Season with pepper only then stir fry until just barely crisp-tender, 4 Minutes (it will continue to cook and soften in the sauce.) Add eggs then cook until set, 2 Minutes. Add the tamari sauce mixture then bring to a bubble and boil until slightly thickened, 2 Minutes.

10
11

Remove skillet from heat then stir in chopped cilantro. Divide Pad Thai between plates then top with chopped peanuts and drizzle with fresh lime juice.

Ingredients

 1/4 cup Chicken Stock
 1-1/2 tablespoons Soy Sauce (low-sodium)
 1-1/2 tablespoons Fish Sauce (I used Red Boat brand)
 1 tablespoon Honey
 1-1/2 teaspoons Gluten-free Flour
 2 Eggs, whisked
 1/2 teaspoon Sesame Oil
 2 chicken breasts, cut into thin strips
 salt and pepper
 4 teaspoons cooking oil, divided
 1 Onion, thinly sliced
 1 Green Bell Pepper, thinly sliced
 4 cloves Garlic, minced
 8 Green Beans, thinly sliced lengthways
 5 cups Cabbage, thinly shredded
 1/2 cup Fresh Cilantro, chopped
 3 tablespoons finely chopped peanuts
 lime wedges

Directions

1

Stir together chicken stock, soy, fish sauce, honey, and flour in a small dish then set aside.

2
3

Whisk eggs together in another small dish then set aside.

4
5

Heat sesame oil in a large wok or skillet over medium-high heat. Add chicken, season with salt and pepper, then stir-fry until cooked through and remove to a plate.

6
7

Heat 2 teaspoons cooking oil in skillet then add shallots and peppers. Season with salt and pepper then stir-fry until crisp-tender, 5 Minutes. Add garlic then stir fry for 30 more seconds. Remove vegetables to plate with chicken.

8
9

Heat remaining 2 teaspoons cooking oil in skillet then add cabbage and beans. Season with pepper only then stir fry until just barely crisp-tender, 4 Minutes (it will continue to cook and soften in the sauce.) Add eggs then cook until set, 2 Minutes. Add the tamari sauce mixture then bring to a bubble and boil until slightly thickened, 2 Minutes.

10
11

Remove skillet from heat then stir in chopped cilantro. Divide Pad Thai between plates then top with chopped peanuts and drizzle with fresh lime juice.

Skinny Pad Thai