Chicken Pad Thai

Truvia RECIPE Hero Pad Thai

This savory and sweet homemade Pad Thai includes fresh ingredients and a tangy sauce made with Truvia Sweet Complete Brown Sweetener. Each serving contains 19% fewer calories and 58% less sugar* per serving than the full-sugar version.

Prep Time: 15 minutes

Cook Time: 15 minutes

Serving size: 10 Servings

Calories: 170

*One serving has 170 calories and 7 grams of sugar per serving compared to the full sugar-sweetened serving which have 210 calories and 17 grams of sugar. See nutritional panel for more information.



  • 12 cup packed Truvia Sweet Complete Brown Sweetener

  • 14 cup fish sauce

  • 2 Tbsp tamarind paste

  • 2 Tbsp reduced sodium soy sauce

  • 2 Tbsp lime juice

  • 14 tsp crushed red pepper flakes

Pad Thai

  • 10 oz thin rice noodles

  • 3 Tbsp olive or peanut oil, divided

  • 1 lb boneless skinless chicken breasts, thinly sliced and cut into bite-sized pieces

  • 1 cup washed bean sprouts

  • 12 cup washed and shredded carrots

  • 4 cloves garlic, minced

  • 3 eggs, whisked

  • 3 green onions, washed and sliced into 1-inch pieces

Please remember to wash hands, utensils, equipment, and work surfaces with hot, soapy water before and after they come in contact with raw egg.


  • 1.

    In a medium bowl, whisk all the sauce ingredients together until completely combined. Set aside until ready to use.

  • 2.

    Cook the rice noodles al dente (firm) according to package instructions.

  • 3.

    Drain the noodles in a strainer, then rinse with cold water briefly to halt their cooking.

  • 4.

    Add one tablespoon oil to the noodles to prevent the noodles from sticking.

  • 5.

    Heat, 1 tablespoon oil in a large sauté pan or wok over high heat.

  • 6.

    Add the chicken and sauté for 3-5 minutes, tossing occasionally, until the chicken is cooked through. Internal temperature should be 165 ºF.

  • 7.

    Transfer the chicken to a plate, cover with a lid to stay warm and set aside.

  • 8.

    To the pan, add 1 tablespoon oil, bean sprouts, carrots, and garlic. Heat for 2 minutes, stirring occasionally.

  • 9.

    In a separate bowl, whisk the eggs.

  • 10.

    Push the veggies to one side of the pan and add the whisked eggs on the other side. Cook the eggs until scrambled, stirring often. Cook to an internal temperature of 145˚F.

  • 11.

    Add everything back in with the eggs and veggies — the cooked noodles, cooked chicken, sauce and green onions.

  • 12.

    Give the mixture a good toss until everything is evenly coated in the sauce.

  • 13.

    Remove pan and enjoy!

  • 14.

    Refrigerate leftovers in a sealed container.

Optional (Will Affect Nutritional Information)

  • Add toppings like chopped peanuts, extra crushed red pepper flakes, fresh lime wedges.
  • Swap out the chicken for beef, shrimp or Tofu.
  • Add different vegetable like shallots, onions, broccoli, bamboo shoots, bell peppers, bok choi, eggplant, cabbage, or kale.

Nutrition Per Serving

Total Fat 7g
Saturated Fat 1.5g
Trans Fat 0g
Cholesterol 90mg
Sodium 740mg
Total Carbohydrate 42g
Dietary Fiber <1g
Total Sugars 7g
Added Sugars 0g
Erythritol 9g
Protein 15g
Vitamin D 0% DV
Calcium 2% DV
Iron 6% DV
Potassium 6% DV