Sunday Brunch: Julie Wheeler's Pad Thai on the skinny

TULSA - Make this Pad Thai recipe on the skinny with a lot less fat than regular Pad Thai with nothing missing on the flavor.

Number of Servings: 8




  • 1/2 cup fish sauce
  • 2 teaspoons Splenda Brown Sugar Blend
  • 1/2 cup Thai wet tamarind paste
  • 2 cups water
  • 6 cloves garlic
  • 1 tablespoon Thai chili paste

8 ounces rice stick noodle, cooked in water

Pam Cooking Spray

4 cloves garlic

1 cup onion, raw

4 skinless chicken breast, cut into strips

Salt to taste

1 cup egg substitute



  • 2 cups raw carrots, grated
  • 1 cup green onion or scallions, raw
  • 2 cup mung bean sprouts
  • 1 cup cilantro, raw
  • 1 cup peanuts, dry-roasted
  • 4 limes (2 inch diameter), cut into quarters



Combine sauce ingredients in a food processor and mix until combined. Place in a sauce pan and simmer over medium heat for 5 minutes. Set aside.
Spray pan with cooking spray and scramble eggs until soft cooked and set aside.
Add noodles to already boiling water and remove from heat, let sit for 3-4 minutes until soft.  Drain and set aside.
In a separate pan, spray with cooking spray and saute onions, garlic, and chicken seasoned with salt until browned over medium heat. Add noodles, sauce and eggs.  Heat through until noodles are covered with sauce and being absorbed. This only takes 1-2 minutes. Dish out on serving plate and top with carrots, bean sprouts, cilantro, and chopped peanuts.

Serving Size: 1/8 of recipe (About 1 1/2 cups)

Number of Servings: 8
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