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Healthy Chicken Pad Thai Recipe

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4 from 52 reviews

This Healthy Chicken Pad Thai is a vibrant and flavorful twist on the classic Thai noodle dish, featuring tender chicken breast, fresh vegetables, and a creamy peanut sauce. Ready in just 30 minutes, this recipe balances savory, tangy, and slightly sweet flavors while maintaining a healthy profile suitable for a wholesome weeknight dinner.

Ingredients

Noodles and Oil

  • 8 oz wide rice noodles
  • 2 Tablespoons sesame oil (divided)

Protein and Vegetables

  • 1 lb chicken breast (sliced into thin strips then cut into 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)

Toppings

  • 1/2 cup unsalted peanuts (roughly chopped)
  • 1/4 cup chopped cilantro

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 (or brown sugar)
  • 1 tablespoon sriracha or red chili paste (plus more if desired)
  • 3 tablespoons creamy peanut butter
  • 1/2 teaspoon ground ginger

Instructions

  1. Cook Noodles: Prepare the rice noodles according to package instructions, usually by soaking them in hot water for about 10 minutes, being careful not to overcook as they will finish cooking when combined with the sauce.
  2. Make Sauce: While noodles soak, whisk together soy sauce, lime juice, rice vinegar, fish sauce, coconut sugar, sriracha, creamy peanut butter, and ground ginger in a small bowl until fully combined and smooth with no peanut butter lumps. Set aside.
  3. Toss Noodles: Drain the noodles and toss them with 1 tablespoon of sesame oil to prevent sticking and to add flavor. Set aside.
  4. Cook Chicken: Heat remaining tablespoon of sesame oil in a wok or deep skillet over medium-high heat. Once hot and shimmering, add the chicken pieces and cook undisturbed for 1-2 minutes until golden and crispy on one side. Flip and continue cooking until the chicken is fully cooked and reaches an internal temperature of 165°F.
  5. Cook Vegetables and Eggs: Remove chicken from pan and set aside. Add red bell pepper and shallots to the pan; sauté on medium heat for 2-3 minutes. Add carrots and garlic and cook for another 1-2 minutes. Reduce heat to medium-low, pour in the beaten eggs, and stir gently to scramble without overcooking.
  6. Combine Everything: Return chicken to the pan, add the noodles and prepared sauce. Toss everything together thoroughly so the noodles and chicken are well-coated with the sauce and the ingredients are evenly combined.
  7. Finish and Serve: Top the pad thai with bean sprouts, chopped green onions, cilantro, and peanuts. Toss gently to combine. Serve immediately with extra cilantro, peanuts, and lime juice if desired.

Notes

  • Be careful not to overcook the rice noodles during soaking; they should still have some bite as they will cook further when mixed with the hot sauce and chicken.
  • Adjust the amount of sriracha according to your desired heat level.
  • For a gluten-free version, substitute soy sauce with coconut aminos.
  • Peanut butter helps create a creamy texture in the sauce, making it rich and flavorful without added oils.
  • Use fresh lime juice for the best tangy flavor.
  • Ensure the chicken reaches an internal temperature of 165°F to guarantee it’s safe to eat.

Find it online: https://recipethrive.com/healthy-chicken-pad-thai-recipe/