Healthy Chicken Pad Thai | WW (Weight Watchers) Personal Points Plan | Viewer Request! A viewer sent a recipe to me for “Healthy Chicken Pad Thai” that was still pretty high in points. She wanted to see if I could make it lower. I made a few changes that lowered the points and it turned out pretty good! Thanks to Alyssa for sending me the recipe to adapt! As I said in the video, I would love for you guys to send me recipes to adapt or recipes to try that you really enjoy. Also requests for things you would like to see. If you have one you want to send me, you can send it to me on IG alicia_lynn1019 or email me [email protected]
Want to try WW for free? If you join WW following this link, you will receive a FREE month!
https://www.weightwatchers.com/us/checkout/iaf/?iaftoken=6d39ffe1-f
Ingredients:
8 oz Taste of Thai Rice Noodles, Straight Cut
16 oz Cooked skinless boneless chicken breast
1 medium Uncooked bell pepper, chopped
1 1⁄2Tbsp Sesame oil, divided
1⁄3 cup Uncooked shallot, minced
10 oz Matchstick Carrots
4 tsp Minced garlic
3 large Eggs, beaten
2 cups Bean sprouts (I used canned but would recommend fresh)
1 medium bunch scallions
1⁄ 3cup Unsalted dry roasted peanuts
1⁄4 cup Cilantro
Sauce ingredients:
1⁄4 cup Low sodium soy sauce
1 Tbsp Fresh lime juice
2 Tbsp Apple cider vinegar
1 Tbsp Fish sauce
3 Tbsp Lakanto Brown monkfruit sweetener with erythritol
1⁄2 tsp Ground ginger
1 Tbsp Thai Kitchen Red Curry Paste
2 Tbsp PBfit Pure peanut powder
1 1⁄2 Tbsp Water
Soak noodles according to the directions on the package. While noodles are soaking, whisk all of the sauce ingredients together in a small bowl until completely incorporated. When the noodles are done, strain them then toss them with 1 tablespoon of sesame oil and set aside.
Heat the remaining sesame oil to a wok or deep skillet over medium-high heat. Once it’s hot , add the red pepper and shallots and cook on medium heat for 2-3 minutes then add the carrot and garlic and cook again for 1-2 minutes. Turn the heat to medium low, add the beaten eggs and stir in until cooked. Add the chicken, noodles and sauce and mix well to coat everything. Add the bean sprouts, green onion, cilantro and peanuts and toss gently.
Makes 6, 2 cup or 14 oz servings. WW Points per serving – 7 PTs. If you are a WW member click this link to take you to the recipe and Recipe builder➡
https://cmx.weightwatchers.com/details/MEMBERRECIPE:630fb821b334500c25ec6dc8
*Nutrition Information: YIELD: 6 SERVING SIZE: 1/6
Amount Per Serving: CALORIES: 440 TOTAL FAT: 14 g SATURATED FAT: 2 g CHOLESTEROL: 93 mg SODIUM: 691 mg CARBOHYDRATES: 49 g FIBER: 4 g SUGAR: 4 g PROTEIN: 38 g
*Nutritional Information was calculated using myitnesspal, values may vary based off ingredients selected.
Recipe I adapted http://ohioeggs.com/recipe/healthy-chicken-pad-thai/?pp=1
WW recipes playlist:
What I eat in a day on WW:
What’s for Dinner |WW friendly meals:
Our Weight Loss Journey on myWW playlist:
Follow me on Instagram!
https://www.instagram.com/alicia_lynn1019/?hl=en
Check out our Amazon storefront to see some of our favorite things!
https://www.amazon.com/shop/alicialynn?isVisitor=true
This is an Amazon affiliate link, I may earn a commission from qualifying purchases.
