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

Description

Healthy Chicken Pad Thai is a lighter, homemade version of the Thai takeout classic. With tender chicken, rice noodles, fresh vegetables, and a naturally sweetened tangy sauce, it’s a nutritious and satisfying 30-minute meal.

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

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Instructions

Cook rice noodles according to package instructions. Drain, rinse under cold water, and set aside.
In a small bowl, whisk together soy sauce, peanut butter, maple syrup, vinegar, fish sauce (if using), and sriracha until smooth.
Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Add chicken and cook for 5–7 minutes until golden and cooked through. Remove and set aside.
Add remaining oil to the skillet. Sauté garlic for 30 seconds, then add carrots and bell pepper. Cook 2–3 minutes until slightly softened.
Push veggies to the side, crack in eggs, and scramble until just set.
Return chicken to the skillet. Add noodles and pour in sauce. Toss until everything is evenly coated and heated through.
Remove from heat. Garnish with peanuts, green onions, cilantro, and lime wedges. Serve warm.

Notes

Make it vegetarian by swapping chicken with tofu or extra veggies.For a low-carb option, replace rice noodles with zucchini noodles or shirataki noodles.Use sunflower seed butter for a nut-free version.Rotisserie chicken can be used for quicker prep.Best served fresh, but leftovers keep up to 4 days in the fridge.

Nutrition

Serving Size: 1 serving
Calories: 390
Sugar: 9g
Sodium: 640mg
Fat: 14g
Saturated Fat: 2.5g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 44g
Fiber: 4g
Protein: 26g
Cholesterol: 95mg