Description
This Healthy Chicken Pad Thai recipe is loaded with vegetables, lean protein and a lightened up silky sauce. It utilizes simple ingredients that can be purchased at your local grocery store.
Ingredients
Scale
For the Pad Thai Sauce:
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 1/3 cup warm water
- 2 tablespoons fish sauce
- 1 1/2 teaspoons chili sauce
- 1 teaspoon fresh lime juice
For the Pad Thai:
- 8 oz. brown rice noodles
- 2 pounds chicken boneless chicken breast, sliced thinly on a diagonal
- 1 teaspoon cornstarch
- 3 tablespoons soy sauce
- 2 tablespoons olive oil, divided
- 4 cloves garlic, minced
- 1 cup snow peas, snipped and de-stringed
- 1 cup red peppers, thinly sliced
- 1 cup mung bean sprouts
- 1 cup carrots, julienned (store-bought shredded carrots can be subbed)
- OPTIONAL: chopped peanuts, cilantro, green onions and lime wedges for garnish.
Instructions
Cook The Noodles:
- Cook rice noodles according to package directions. Drain and set aside.
Make Sauce:
- In a small bowl, combine rice vinegar and brown sugar. Mix until fully incorporated.
- To the same bowl, add 1/3 cup warm water, fish sauce, chili paste and a squeeze of lime juice. Whisk to until smooth.
Cook Chicken
- In a medium mixing bowl, combine cornstarch and soy sauce. Mix until smooth. Add sliced chicken to the bowl. Toss to coat.
- Heat 1 tablespoon of olive oil over medium-high heat in a large skillet. Add marinated chicken. Sauté until no longer pink, about 4-7 minutes depending on thickness. Remove from pan onto a plate.
Sauté Vegetables + Stir Fry:
- While the chicken is cooking, add the remaining tablespoon of olive oil to a second skillet. Add garlic, stir for 1 minute. Add the snow peas, red peppers, bean sprouts and carrots. Cook until tender crisp, 5-10 minutes.
- To the skillet with the veggies, add the noodles and Pad Thai sauce. Use a wooden spoon to gently "loosen" the noodles as they will be sticky/gummy until covered in warm sauce.
- Add the cooked chicken into the skillet with the vegetables and noodles. Mix gently over medium heat.
- Garnish with sliced green onions, chopped peanuts, a lime wedge, cilantro and serve immediately.
Notes
Liquid Aminos can be substituted for soy sauce to make this recipe gluten-free
Sub frozen crushed garlic cubes for fresh to save on time and chopping.
Julienned carrots can be replaced by store-bought shredded carrots in a pinch.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size:
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- Sugar:
- Sodium:
- Fat:
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- Cholesterol:
