Thai · Dinner
Drunken Noodles With Chicken (Low-Calorie)
Stir-fried rice noodles with lean chicken breast, Thai basil, garlic and chilies in a light soy-oyster sauce base, using less oil and sugar than the takeout version. Bold, peppery and slightly sweet-savory, this bowl delivers the classic Pad Kee Mao punch of flavor at a fraction of the usual calorie count.
$5
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
396Calories
41.2gProtein
9.6gFat
41.8gCarbs
8.4gSugar
3.1gFiber
1380mgSodium
104mgChol
1.9gSat Fat
760mgPotassium
70mgCalcium
2.8mgIron
0.4mcgVitamin B12
48mgVitamin C
low-calorie
protein-rich
gluten-free-adaptable
low-calorie
Instructions
1
Prep
Slice chicken breast thinly against the grain. Mince garlic, slice chilies and bell pepper. Soak rice noodles in warm water for 15 minutes until pliable.
2
Whisk
Combine fish sauce, oyster sauce, soy sauce, brown sugar and chicken stock in a small bowl.
3
Heat
In a wok over high heat, add vegetable oil and sear chicken for 3–4 minutes, stirring occasionally, until lightly browned.
4
Toss
Push chicken to the side, add garlic and chilies, sauté for 30 seconds. Add noodles, bell pepper and sauce; toss 2–3 minutes until glossy.
5
Finish
Remove from heat, fold in Thai basil and scatter scallion over top. Serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g chicken breast
- 5.2 oz75g dry weight, cooked to about 200g rice noodles
- 6 cloves6 cloves garlic
- 44 fresh chilies
- 2 cupabout 25g fresh Thai basil leaves, packed
- 2 tbsp2 tbsp fish sauce
- 2 tbsp2 tbsp oyster sauce
- 2 tsp2 tsp soy sauce
- 2 tsp2 tsp light brown sugar
- 2 tbsp30ml vegetable oil
- 11 bell pepper
- 4 tbsp60ml low-sodium chicken stock
- 22 scallion
