Pad Thai - Lower Fat Version

Recipe by Cathy17
READY IN: 25mins




  • Place noodles in a large bowl.
  • Cover completely with boiling water, soak, stirring occasionally, until noodles are just tender, about 15 minutes.
  • Drain well and set aside.
  • Whisk egg in a small bowl, then stir in sugar, fish or oyster sauce, ketchup, Worcestershire, chili-garlic sauce and chili flakes.
  • Set aside.
  • Boil broth over high heat, uncovered and stirring occasionally, until liquid is reduced by half, about 6 minutes.
  • Pour reduced chicken broth into a large, non-stick skillet, add garlic, chicken and shrimp.
  • Stir frequently until shrimp start to turn pink and chicken starts to turn white.
  • Stir in egg mixture, then add drained noodles.
  • Stir to evenly coat.
  • If noodles begin to stick, reduce heat to medium.
  • Add green onions, peppers, coriander, mint and bean sprouts.
  • Continue stirring until noodles are heated through, from 1 to 2 minutes.
  • Add chopped peanuts if you want, but they will increase fat content for this lowfat recipe.
  • Spoon into bowls and serve with lime.
  • Note: You can substitute frozen pre-cooked shrimp for the fresh.