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–+ servings
Healthy Chicken Pad Thai
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Healthy Chicken Pad Thai

A big bowl of Healthy Chicken Pad Thai. It's packed with lots of protein and extra veggies! A great weeknight dinner and makes for great leftovers! 
Course Main Course
Cuisine Asian
Keyword Asian Food
Servings 4 people
Author Heather Blake

Ingredients

For the Pad Thai Sauce

  • 4 tablespoons low sodium tamari (soy sauce)
  • 2 teaspoons fish sauce
  • 2-3 tablespoons chili garlic sauce adjust to taste
  • 4 tablespoons brown sugar
  • 3 tablespoons rice wine vinegar

For the Pad Thai

  • 8 ounces pad Thai noodles (
  • 2 tablespoons high heat oil like canola
  • 1 pound chicken breast, thinly sliced
  • 1 cup thinly sliced carrots
  • 1 thinly sliced red pepper
  • 1-2 Serrano peppers, thinly sliced optional
  • 1 tablespoon minced garlic
  • 3 cups shredded cabbage a prepackaged slaw mix works great!
  • 3 eggs
  • 1 cup mung bean sprouts optional
  • 1/2 cup finely sliced green onions
  • 1/2 cup chopped peanuts
  • lime wedges for serving optional
  • cilantro for serving optional

Instructions

For the Pad Thai Sauce

  • In a small bowl, whisk together the tamari, fish sauce, garlic sauce, brown sugar, and vinegar. Set aside. 

To make the Pad Thai

  • Bring a large of salted pot of salted water to a boil. Add the rice noodles and remove from the heat. Let sit for 8-10 minutes or until the noodles are soft but a little firm to the bite. They will cook more in the second stage. Drain and rinse the noodles. Set aside. 
  • In a large saute pan over medium heat, add the oil. Add the chicken to the warmed pan and cook for 2-3 minutes until its starting to cook through but still a little pink. Season with a pinch of salt and pepper. 
    Healthy Chicken Pad Thai
  • Add the carrots, peppers, garlic, and chilies (if using) and cook until they begin to soften. Stir in the cabbage. 
  • In a small bowl add the eggs and a splash of water (1 tablespoon). Whisk together with a fork. 
  • Push the veggie and to the side and pour the eggs in the middle. Cook until the eggs begin to set then stir in to combine. 
    Healthy Chicken Pad Thai
  • Toss in the cooked noodles and pour in the sauce. Add about 1/4 cup of peanuts and 1/4 cup green onions. Add the bean sprouts if using. Combine well and cook for about 2 minutes or until the noodles are soft and some of the sauce has absorbed. Season with a pinch of salt and pepper if necessary. 
    Healthy Chicken Pad Thai
  • Serve hot with the additional chopped peanuts, green onions, lime wedges, and chopped fresh cilantro if you wish. 

Notes

To thinly slice the chicken, try putting it in the freezer for 15-20 minutes before cutting. It will firm up just enough to make slicing easier.