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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!

Love making Asian-inspired recipes at home? Then you’ll love this Instant Pot Mongolian Beef and Air Fryer Orange Chicken

chicken pad thai topped with green onion, cilantro and lime in a shallow white bowl with a white napkin
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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.

I love this meal because it’s healthier (read more to see how!) and it includes so much protein from the chicken and eggs. We’re so lucky to live in Ohio because we’re ranked No. 2 in the nation for egg farming. Learn more about how the eggs get from the farm to your table.

What is Chicken Pad Thai?

Pad Thai is a traditional Thai stir fried noodle dish made of wide rice noodles, scrambled eggs, veggies and a special Pad Thai sauce. It was created in the 1930’s by the Thai Prime Minister as a way to unite the country and establish it through their culture. The campaign also included changing the name of the country, writing a new national anthem and creating this national dish.

all of the ingredients for healthy chicken pad thai arranged on a sheet pan


Although the ingredient list is long, this simple chicken pad thai recipe is made with several things you probably have in your pantry or can easily find at the grocery store.

  • Wide rice noodles
  • Boneless, skinless chicken breast
  • Veggies: Red bell pepper, matchstick carrots, shallots and bean sprouts
  • Garlic
  • Eggs
  • Toppings: green onion, cilantro, peanuts and lime juice

Is this authentic Pad Thai? Authentic 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).

authentic chicken pad thai recipe in a black woke topped with garnishes and lime

How to make Chicken Pad Thai

  1. 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.
  2. Make the sauce: While they’re soaking, whisk together the sauce ingredients and set aside.
  3. Cook the chicken: Use a large wok if possible (or a deep skillet) to sear the chicken for 1-2 minutes on each side.
  4. 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.
  5. Mix: Add the chicken back to the pan with the noodles and sauce and toss to coat.
  6. 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.

How to cut the chicken

Slice the chicken into small strips and then into 2-inch pieces. lf some pieces are thicker you can slice them in half again to ensure they’re all the same size. This helps them cook evenly!

6 steps showing how to make healthy chicken pad thai

Is Chicken Pad Thai healthy?

If you order Pad Thai in a restaurant, it may not be very healthy. But that’s why this homemade version is so good! It tastes just as good (better IMO!) as takeout, but it’s healthier because it’s gluten free, dairy free and this version is refined sugar free.

It’s also packed FULL of veggies and protein from the chicken and eggs. Three ounces of cooked boneless, skinless chicken breast has 31g of protein and and one egg contains eight essential nutrients and zero carbs.

Chicken is the No. 1 consumed protein in the US (the average person eats 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.

close up picture of chicken pad thai in a wok topped with cilantro, green onion and peanuts with lime wedges

This recipe is sponsored by The Ohio Poultry Association. All thoughts and opinions are my own. Thank you so much to brands like them who believe in my and my recipes so I can keep sharing free ones with you!

If you love this recipe as much as I do, don’t forget to leave a star rating and comment. Tag me on Instagram so I can see what you made!

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4.89 from 43 votes

Chicken Pad Thai

Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
You won’t know this Chicken Pad Thai isn’t from your favorite takeout spot! It’s full of veggies, flavorful chicken, a creamy peanut butter sauce and only takes 30 minutes to make!

Save this Recipe!

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Servings: 6 people


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 (about 1/3 cup)
  • 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


  • 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.
  • 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.
  • When the noodles are done, strain them then toss them with 1 tablespoon of sesame oil and set aside.
  • 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).
  • 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.
  • 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.
Last step! If you make this, please leave a review letting us know how it was!


Serving: 1serving | Calories: 493kcal | Carbohydrates: 50.7g | Protein: 28g | Fat: 20g | Cholesterol: 148mg | Sodium: 691mg | Fiber: 4.3g | Sugar: 13.5g

Nutrition information is automatically calculated, so should only be used as an approximation.

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Recipe Rating


  1. Melissa Krock says:

    5 stars
    This recipe is DELICIOUS!! I didn’t change anything and my husband was floored how great it tasted. He said easily sold in any restaurant. Thank you Molly for another five-star recipe!!

    1. Molly Thompson says:

      What a compliment!!! Thanks, Melissa!

  2. Kelly says:

    Excellent! I used miso paste in place of soy sauce because I was out. And replaced fish sauce with oyster sauce. I forgot to add eggs. I used baby bok choy, carrots, green onions, mushrooms, red pepper and Asian pea pods. Even my picky son said it was amazing! I make a lot of Asian stir fry’s but this one is a keeper! Sauce is spot on!

    1. Molly Thompson says:

      Love this, Kelly! Thank you! And I so appreciate you sharing your changes, I know everyone else will want to try it this way!

  3. Sue Dieterle says:

    5 stars
    This recipe is delicious! So much better than the restaurant Pad Thai.

  4. Steph says:

    5 stars
    Amazing!! Every couple weeks my husband and I used to get pad Thai takeout. Ever since finding this recipe, no more take out! It is a staple in our house and have shared the recipe with many friends. Delicious, not too sweet, and very filling. I double the chicken and use chicken thighs. So happy I stumbled across this recipe!

    1. Molly Thompson says:

      Thank you, Steph!! This made my day! Thank you for sharing it. You should definitely try more of my recipes if you haven’t already:)

  5. Sandy says:

    5 stars
    OMGosh, this recipe is DELICIOUS! Didn’t change a thing. Highly recommend!

    1. Molly Thompson says:

      Thank you!!!

    2. Sarah says:

      5 stars
      We’ve made this recipe dozens of times now. It’s a hit every time, our favorite pad Thai! Easy to add more veggies or double up the recipe if needed. Seriously, so yummy.

      1. Molly Thompson says:

        Thank you, Sarah!!!

  6. Lexi says:

    5 stars
    So good!! Took me longer than 20 minutes to prep but still very easy.

    1. Molly Thompson says:

      Thanks, Lexi!

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