Traditional Chicken Pad Thai has 1,131 calories, 40 grams of fat and 2,594 mg of sodium. Yikes! Make this homemade Veggie Loaded Chicken Pad Thai instead! Less oil and salt, quadruple the amount of vegetables, no funky ingredients, and the ability to control the quality of meat used. Bonus… it is unbelievably delicious! WIN!
You may not have realized this if you only know about me through my blog, but:
My name is Bailey, and I LOVE Chinese/Thai takeout with an ice cold diet coke?.
Confession time. I’m a “clean eating” blog writer who occasionally indulges in the “worst of the worst” of the takeout world….
This is a life-long issue.
Through high-school my Mom and I went through a serious Chinese buffet stage.. all you can eat? Yes please!
On nights when my college roommate Katie and I were “bored,” it was not uncommon for us to eat so much Asian take-out that we refused to go anywhere because the thought of buttoning our jeans was overwhelming (drove Linda, our more disciplined roommate crazy!).
I look forward to Joe going out of town because… Pad Thai + Lifetime movie = ? ‼️
While I am sincerely embarrassed to admit this…
Sometimes I use my 5 year old son. A health conscious responsible mother would never suggest ordering take-out, but if Cooper happens to ask for it (no idea where he got the idea), weeellllll…….
Does any of this sound familiar to you?
Yes ?? No?? Maybe??
But here’s the truth: It makes me feel sluggish, bloated, and doesn’t keep me full. Ain’t nobody got time for that!
I have always been intimidated to cook Asian style food. The ingredients are unfamiliar and there is something about a WOK that makes me feel inferior. Last night, I faced my fears. Over and over again. This Loaded Veggie Chicken Pad Thai took some trial and error, but I prevailed. As a connoisseur of take-out I can assure you that this tastes fresh, delicious, and authentic. Best part… no “take-out hangover” (is that a thing?) when dinner is done!
Time Saving Tips and Tricks:
Prep: This recipe is a little more involved than most recipes that post here on the blog. There is A LOT of chopping. I like to spread this out through the day or days leading up to the meal. If I have 5 minutes… I julienne a cup of carrots, or snip and de-string the peas. This way when I am ready to cook… I’m ready.
- Meat: Slice chicken into thin diagonal slices. Combine corn starch and soy sauce/liquid aminos. Whisk. In a ziplock bag, combine sauce and meat. Refrigerate.
- Veggies: Julienne carrots, snip and de-string peas. Mince garlic (store in small ziplock bag).
- Thai Sauce: Make according to directions and store in a mason jar in the fridge.
Make-Ahead: Ummm left-over Pad-Thai cold from the refrigerator… YES!!!
Freezer: This recipe is perfect for freezer packs (great gift idea)! In a large freezer safe bag, combine meat/marinade bag, chopped veggies, and pad thai sauce. Remove from freezer the night before you want to eat, allow to thaw in the fridge overnight, cook according to directions.
- 1 TBS Tamarind Paste
- ⅓ cup warm water
- 4 cups sugar snap peas (snipped and de-stringed)
- 8 oz mung bean sprouts
- 1 cup carrots, julienned
- 4 cloves of garlic
- 1 lb. chicken boneless chicken breast
- 1 tsp. cornstarch
- 3 TBS soy sauce or liquid aminos
- 2 TBS fish sauce
- 1½ tsp chili sauce
- 4 oz. brown rice pad thai noodles
- 2 TBS olive oil, divided
- In a cup, combine 1 TBS Tamarind Paste with ⅓ cup of warm water. Set aside.
- Prep veggies.
- Mince garlic.
- Thinly Slice Chicken on a diagonal. In medium mixing bowl, combine cornstarch and soy sauce/liquid aminos. Mix until smooth. Add meat to bowl. Toss until chicken is coated. Set aside.
- In a second mixing bowl, combine Tamarind/water mixture, fish sauce, and chili paste. Whisk until fully combined. Set aside.
- Fill a medium sized mixing bowl with warm water. Place brown rice noodles into water. Set aside.
- Heat 1 TBS of olive oil over medium high heat in a wok. Add chicken. Sauté until no longer pink, about 3-4 minutes depending on thickness. Remove from pan onto a plate.
- Add eggs to Wok, scramble. Remove from pan onto plate (you can set them on top of chicken).
- Add 1 TBS of olive oil and garlic to the work. Stir for 1 minute. Add veggies. Sauté until tender crisp, about 12 minutes).
- Add pad thai sauce. Continue to cook veggies for 5 minutes.
- Add noodles to the pan. Cover and allow the noodles and veggies to steam for 5 minutes. Remove lid. Add the eggs and chicken to the mixture. Stir. Cook an additional 1-2 minutes.
- This recipe is not difficult, but you have to be organized! Make sure to have everything chopped and mixed before turning on the stove…. trust me!
- Some of the ingredients are a little obscure. I ordered mine from Thrive Market. Prices are low, and there is a free 30 day trial. Shipping is free if you spend over $50 which I had NO trouble doing! I found the prices on Amazon to be astronomical. Whole Foods does carry all necessary items, but I was unable to find Tamarind paste or fish sauce at my local grocery store.
- This Pad Thai recipe isn’t a great week night recipe choice unless you have done all the prep work ahead of time. Too involved.
- How to Julienne a carrot
- How to prepare sugar snap peas
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