Description
A healthy twist on traditional Pad Thai with chicken and fresh vegetables.
Ingredients
Scale
- 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
- 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.
- While they’re soaking, whisk all of the sauce ingredients together in a small bowl until completely incorporated.
- When the noodles are done, strain them and 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.
- Add the sliced chicken and cook without moving for 1-2 minutes until crispy and golden brown.
- Flip and cook until the chicken is cooked through (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.
- Add the carrot and garlic and cook for 1-2 minutes.
- Turn the heat to medium low, add the beaten eggs and stir to scramble.
- Add the chicken back to the pan with the cooked noodles and sauce and mix well to coat everything.
- Top with bean sprouts, green onion, cilantro, and peanuts. Toss gently and serve warm.
Notes
- Adjust the spice level by adding more sriracha if desired.
- Garnish with additional cilantro and lime juice before serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 493
- Sugar: 13.5g
- Sodium: 691mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 50.7g
- Fiber: 4.3g
- Protein: 28g
- Cholesterol: 148mg
Keywords: Healthy Chicken Pad Thai, Pad Thai, Thai recipe, chicken recipe