Description
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!
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
- 3 tablespoons creamy peanut butter
- 1/2 teaspoon ground ginger
Instructions
- Step: Cook the rice noodles according to the package directions, being careful not to overcook because they’ll cook longer once mixed in the sauce.
- Step: 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.
- Step: Strain the noodles then toss them with 1 tablespoon of sesame oil and set aside.
- Step: 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, then flip and cook until the internal temp reaches 165°F.
- Step: Remove the chicken to a plate. 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.
- Step: Add the chicken back to the pan with the cooked noodles and sauce and mix well to coat everything.
- Step: Top with the bean sprouts, green onion, cilantro and peanuts and toss gently.
Notes
Don’t overcook the noodles; they should be slightly firm before being tossed with the sauce. For a gluten-free option, use coconut aminos instead of soy sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 493 kcal
- Sugar: 13.5 g
- Sodium: 691 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 50.7 g
- Fiber: 4.3 g
- Protein: 28 g
- Cholesterol: 148 mg