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

Healthy Chicken Pad Thai

4.91 from 52 votes
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 butter sauce and only takes 30 minutes to make!
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Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 6 people
Author: Molly

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

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!