This Healthy Pad Thai delivers the perfect balance of sweet, savory, and spicy flavors while being gluten-free and high in protein. It’s a better-than-takeout option that’s made with fresh ingredients and a creamy, tangy peanut sauce that coats every bite.
For the best results, don’t overcook the noodles—they should be slightly firm before being tossed with the sauce to prevent them from getting too soft when mixed with the other ingredients.
I’ve always loved Pad Thai! I remember the first time I tried it in an authentic Thai restaurant. Now it’s one of my favorite meals to order if it’s on the menu.
You won’t know this healthy Chicken Pad Thai isn’t from your favorite takeout spot! It’s full of veggies, flavorful chicken, a creamy peanut sauce and only takes 30 minutes to make!
I love this meal because it’s a healthier option (keep reading to find out why!) and packs in bold flavors along with plenty of protein from the chicken and eggs.
What is Chicken Pad Thai?
Pad Thai, a traditional Thai stir-fried noodle dish, combines wide rice noodles, scrambled eggs, veggies, and a signature Pad Thai sauce. The Thai Prime Minister created it in the 1930s to unite the country and showcase its cultural identity.
Love making Asian-inspired recipes at home? Then you’ll love this Instant Pot Mongolian Beef and Air Fryer Orange Chicken
Ingredients You’ll Need
- 🥢 Wide rice noodles– Use wide rice noodles for an authentic texture. If substituting, try brown rice noodles or zucchini noodles for a low-carb option.
- 🍗 Boneless, skinless chicken breast– Thinly sliced chicken breast makes this dish high in protein, but you can swap for shrimp, tofu, or even thinly sliced beef.
- 🫑 Vegetables: Red bell pepper, matchstick carrots, shallots and bean sprouts
- 🌶 Pad Thai Sauce – The homemade sauce balances salty (soy sauce), tangy (lime juice & vinegar), sweet (coconut sugar), and spicy (sriracha). Use coconut aminos for a gluten-free version.
- 🥜 Peanut Butter – Adds a rich, creamy texture. If you have allergies, swap it for almond butter or sunflower seed butter.
- Eggs
- Toppings: green onion, cilantro, peanuts and lime wedges
Is this authentic Pad Thai? Traditional Pad Thai sauce typically includes an ingredient called Tamarind paste, that’s often tricky to find. Instead, we’re creating our own by mixing together equal parts coconut sugar, lime juice and coconut aminos (or soy sauce if you aren’t gluten free).
How to make Chicken Pad Thai
- Cook the noodles: Start by cooking the rice noodles according to the package directions. Most call for soaking the noodles in hot water for about 10 minutes.
- Make the sauce: While they’re soaking, whisk together the sauce ingredients and set aside.
- Cook the chicken: Use a large wok if possible (or a deep skillet) to sear the chicken for 1-2 minutes on each side.
- Cook veggies and eggs: Remove the chicken to a plate, then add the pepper and shallots and cook for 2 minutes. Add the garlic and carrot and cook for another 1-2 minutes. Turn the heat to low and pour the scrambled eggs over top and gently stir to cook and scramble, being careful not to overcook.
- Mix: Add the chicken back to the pan with the noodles and sauce and toss to coat.
- Garnish: Top the Chicken Pad Thai with cilantro, green onion and chopped peanuts. Serve with a squeeze of lime juice. Learn how to cut green onions and how to store green onions to finish this recipe.
Can Pad Thai be Healthy?
If you order Pad Thai in a restaurant, it may not be very healthy. But that’s exactly why this homemade version is so good! Not only is it healthier—being gluten-free, dairy-free, and refined sugar-free—but it also tastes just as good (or even better) than takeout!
The chicken and eggs pack load this healthy recipe with protein. Three ounces of cooked boneless, skinless chicken breast has 31g of protein and and one egg contains eight essential nutrients and zero carbs.
Chicken ranks as the No. 1 consumed protein in the US, with the average person eating 90 lbs annually! For a very good (and delicious) reason. It provides magnesium calcium, potassium, iron and vitamins. If you’re looking for a way to switch up your regular chicken dinner, this Pad Thai is it!
Calories in Chicken Pad Thai: There are 493 calories in one serving of this Pad Thai recipe. There are 29g of protein, 50g carbs and 20g of fat.
Love this recipe? Try these asian chicken wings next!
Storage & Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in a skillet over medium heat with a splash of water to loosen the sauce. Avoid microwaving, as it can make the noodles mushy.
Enjoy this lighter Pad Thai recipe that’s packed with protein, fresh ingredients, and tons of flavor—without the takeout! 🍜
More Healthy Takeout Recipes
30-Minute Meals
Ground Turkey Teriyaki Rice Bowl
Winter Soups
Thai Curry Noodle Soup
Vegetarian Recipes
Gochujang Noodles
Healthy Chicken Pad Thai
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Ingredients
For the Pad Thai:
- 8 oz wide rice noodle
- 2 Tablespoons sesame oil divided
- 1 lb chicken breast sliced into thin strips then 2 inch pieces
- 1 red bell pepper thinly sliced then halved
- 1 shallot minced
- 1 cup matchstick carrots
- 4 cloves garlic minced
- 3 eggs beaten
- 2 cups bean sprouts
- 2 green onions chopped
- 1/2 cup unsalted peanuts roughly chopped
- 1/4 cup chopped cilantro
For the Sauce:
- 1/4 cup soy sauce or coconut aminos for gluten free option
- 1 tablespoon lime juice
- 2 tablespoons rice vinegar
- 1 tablespoon fish sauce
- 3 tablespoons coconut sugar could also use brown sugar
- 1 tablespoon sriracha or red chili paste plus more if you want more heat
- 3 tablespoons creamy peanut butter
- 1/2 teaspoon ground ginger
Instructions
- Cook the rice noodles according to the package directions, being careful not to overcook because they’ll cook longer once mixed in the sauce. Most noodles call for soaking them in hot water for about 10 minutes.8 oz wide rice noodle
- While they’re soaking, whisk all of the sauce ingredients together in a small bowl until completely incorporated and the peanut butter is no longer clumpy then set aside.1 tablespoon lime juice, 2 tablespoons rice vinegar, 1 tablespoon fish sauce, 3 tablespoons coconut sugar, 1 tablespoon sriracha or red chili paste, 3 tablespoons creamy peanut butter, 1/2 teaspoon ground ginger, 1/4 cup soy sauce
- When the noodles are done, strain them then toss them with 1 tablespoon of sesame oil and set aside.2 Tablespoons sesame oil
- Heat the remaining tablespoon of sesame oil in a wok or deep skillet over medium-high heat. Once it’s hot and rippling, add the sliced chicken and allow to cook without moving for 1-2 minutes until it starts to turn crispy and golden brown. Flip and cook until the chicken is cooked all the way through (the internal temp should reach 165°F).1 lb chicken breast
- Remove the chicken to a clean plate or paper towel. 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 to scramble, being careful not to overcook them.1 red bell pepper, 1 shallot, 1 cup matchstick carrots, 4 cloves garlic, 3 eggs
- Add the chicken back to the pan with the cooked noodles and sauce and mix well to coat everything.
- Finish by topping it with the bean sprouts, green onion, cilantro and peanuts and toss gently. Serve warm with more cilantro, peanuts and lime juice if desired.2 cups bean sprouts, 2 green onions, 1/2 cup unsalted peanuts, 1/4 cup chopped cilantro
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This was the closest to real take-out pad thai I have ever made. I don’t do peanut, so I used almond butter instead and it was just fine. I halved the soy sauce (already a low sodium version) and replaced with coconut aminos to dial back the sodium level. I also used just one tsp of fish sauce for the same reason. Also, I misplaced the ground ginger, so I left it out, but also, just fine. More than fine. Delicious. My husband, a picky eater, loved this. Will make it again.
This is absolutely delicious! I’ve made it a couple times now. I slightly adapt it for my toddler and it still has great flavor!
Thank you so much Laura!