Name: Healthy Chicken Pad Thai
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Thai
Ingredients: 1 lb boneless, skinless chicken breast or thighs, thinly sliced; 8 oz rice noodles; 2 large eggs; 1 cup carrots, julienned or shredded; 1 bell pepper, thinly sliced; 3 green onions, sliced; 3 cloves garlic, minced; 2 tbsp olive oil or avocado oil; 1/4 cup crushed peanuts (for garnish); Fresh cilantro and lime wedges (optional for serving); For the sauce:; 3 tbsp low-sodium soy sauce or tamari; 2 tbsp natural peanut butter or almond butter; 1 1/2 tbsp maple syrup or honey; 1 tbsp rice vinegar or lime juice; 1 tsp fish sauce (optional); 1–2 tsp sriracha or pinch of chili flakes

Why You’ll Love This Recipe

This healthy spin on Pad Thai is just as delicious as the original but made with better-for-you ingredients. It’s quick to make, full of protein and fiber, and easily customizable to suit different diets. The homemade sauce skips refined sugar and uses natural alternatives while still capturing that authentic sweet, savory, and tangy balance. Best of all, it comes together in one pan for a fast and fuss-free weeknight meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breast or thighs (thinly sliced)
Rice noodles
Eggs
Carrots (julienned or shredded)
Bell pepper (thinly sliced)
Green onions (sliced)
Garlic (minced)
Olive oil or avocado oil
Crushed peanuts (for garnish)
Fresh cilantro or lime wedges (optional for serving)

For the sauce:

Low-sodium soy sauce or tamari
Natural peanut butter or almond butter
Maple syrup or honey
Rice vinegar or lime juice
Fish sauce (optional for added umami)
Sriracha or chili flakes (for heat)

Directions

Cook rice noodles according to package instructions. Drain, rinse with cold water, and set aside.
In a small bowl, whisk together all sauce ingredients until smooth. Adjust sweetness and spice to taste.
Heat oil in a large skillet or wok over medium-high heat. Add the sliced chicken and cook until golden and cooked through, about 5–7 minutes. Remove and set aside.
In the same skillet, add a bit more oil if needed and sauté garlic for 30 seconds. Add the carrots and bell pepper and cook for 2–3 minutes until slightly softened.
Push the veggies to one side of the skillet. Crack the eggs into the pan and scramble until just cooked.
Add the cooked chicken and noodles back to the skillet. Pour the sauce over the top and toss everything together until well coated and heated through.
Remove from heat. Garnish with crushed peanuts, green onions, and cilantro if desired. Serve with lime wedges on the side.

Servings and timing

This recipe serves 4 people.
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes

Variations

Vegetarian: Skip the chicken and add tofu or extra veggies like snap peas or mushrooms.
Low-Carb: Swap rice noodles for spiralized zucchini or shirataki noodles.
Nut-Free: Use sunflower seed butter in place of peanut butter and skip the peanuts.
Extra Protein: Add edamame, shrimp, or scrambled tofu along with the chicken.
Gluten-Free: Use tamari instead of soy sauce and rice noodles that are certified gluten-free.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, warm gently in a skillet over medium heat with a splash of water to loosen the sauce, or microwave for 1–2 minutes, stirring halfway through.
Note: The noodles may absorb the sauce as they sit, so feel free to add extra sauce before reheating.

FAQs

Is this version of Pad Thai spicy?

It’s mildly spicy, but you can control the heat by adjusting the amount of sriracha or chili flakes in the sauce.

Can I make this dish ahead of time?

Yes, it stores well and is great for meal prep. Keep the garnishes separate and add just before serving.

What kind of peanut butter should I use?

Use natural peanut butter with no added sugar or hydrogenated oils for the healthiest result.

Can I use another type of noodle?

Yes, soba noodles, whole wheat spaghetti, or even zucchini noodles can work as substitutes.

What’s a good substitute for fish sauce?

You can leave it out or replace it with extra soy sauce and a splash of lime juice for depth of flavor.

How do I keep the noodles from sticking?

Rinse them well after cooking and toss with a little oil if you’re not using them immediately.

Can I freeze chicken Pad Thai?

Freezing is not recommended as the noodles tend to get mushy when thawed. It’s best enjoyed fresh or from the fridge.

Is this recipe good for kids?

Yes, just skip or reduce the spice and adjust the sauce to be a bit sweeter if preferred.

Can I use rotisserie chicken?

Yes, shredded rotisserie chicken can be added at the end for an even quicker meal.

What vegetables go well in Pad Thai?

Bell peppers, carrots, bean sprouts, green onions, snap peas, and baby spinach all work beautifully in this dish.

Conclusion

Healthy chicken Pad Thai is a satisfying, flavorful meal that’s perfect for when you’re craving takeout but want something homemade and nourishing. With clean ingredients, bold flavor, and endless ways to customize, this recipe is sure to become a staple in your dinner rotation. Ready in just 30 minutes, it delivers everything you love about Pad Thai—without the guilt.