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Home » Recipes » Healthy Dinners » 30 Minute Meals » 30 Minute Chicken Pad Thai

30 Minute Chicken Pad Thai

January 19, 2021 By Molly Thompson Leave a Comment

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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!

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

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. If you're curious about how the eggs get from from to your table you can watch this quick video!

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 chicken pad thai arranged on a sheet pan

What is Chicken Pad Thai made of?

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 it:

  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.

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 for how to make chicken pad thai steps

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!

More recipes you'll love:

  • Instant Pot Greek Chicken and Rice
  • Healthy Chicken Marsala [Gluten Free]
  • One Pan Healthy Chicken Teriyaki [Soy Free|Gluten Free]
  • Coconut Curry Chicken [20 minutes!]
easy chicken pad thai recipe topped with green onion, cilantro and lime wedges in a shallow white bowl

Chicken Pad Thai

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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!
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Prep Time10 mins
Cook Time20 mins
Servings: 6 people
Author: Molly Thompson

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 (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

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.
  • 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.

Nutrition

Serving: 1serving | Calories: 493kcal | Carbohydrates: 50.7g | Protein: 28g | Fat: 20g | Cholesterol: 148mg | Sodium: 691mg | Fiber: 4.3g | Sugar: 13.5g
Did you make this recipe?Mention @What_mollymade or tag #WhatMollyMade so I can see it and feature you!

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I'm Molly! I'm so grateful you're here. My hope is that my recipes bless your home and your bodies. I want my website to be a tool to help you feel your best and nourish you with recipes you (and your family) look forward to making!

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