Healthy Chicken Pad Thai

Skip the takeout tonight—this healthy chicken pad Thai is fresher, lighter, and ready in just 25 minutes. Made with chewy rice noodles, juicy chicken, crisp veggies, and a tangy-sweet sauce, it’s a better-than-takeout meal made in one pan—the ultimate gluten-free weeknight dinner and meal prep!

4.96 from 23 votes

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Prep Time 10

Cook Time 15

Total Time 25

Serving servings

Ingredients

Pad Thai:

6 ounces brown rice noodles
1 - 2 tablespoon olive oil, or avocado oil
2 medium chicken breasts, cut skinless and boneless
1 large red bell pepper, thinly sliced
1 cup freshly grated carrots
3 large garlic cloves, minced
3 - 4 large eggs
1 cup fresh bean sprouts
3 stalks green onions (scallions), finely chopped
⅓ cup fresh cilantro, chopped
¼ cup peanuts, chopped
2 - 3 Limes, for serving

For the Sauce:

¼ cup tamari, or soy sauce
2 tablespoon fish sauce
2 tablespoon rice vinegar
1 - 2 tablespoon honey, optional for sweetness
1 - 2 large lime, juiced
½ teaspoon lime zest

Instructions

Cook noodles: Bring a large pot of water to a boil. Cook rice noodles according to package directions. Drain and rinse under cold water to prevent sticking.
Make sauce: In a small bowl, whisk together all the sauce ingredients. Set aside.
Cook chicken: Heat oil in a large sauté pan or wok over medium-high heat. Add chicken and cook 3–4 minutes until golden and cooked through. Transfer to a plate, leaving oil in the pan.
Cook veggies: Add bell pepper to the pan and cook 3–5 minutes until softened. Stir in garlic and carrots during the last minute. Return chicken to the pan.
Scramble eggs: Push everything to one side of the pan. Crack eggs into the empty space and scramble until just set. Break into pieces, then mix with the chicken and veggies.
Combine: Add cooked noodles, bean sprouts, green onions, cilantro, and sauce. Toss until noodles absorb the sauce and everything is heated through.
Serve: Plate and garnish with peanuts, extra cilantro, and lime wedges. Enjoy!

Notes

Noodles: Cook just shy of al dente so they stay chewy and don’t clump when tossed with sauce. Rinse under cold water if sitting.

Protein swaps: Chicken thighs, shrimp, or tofu all work.

Make it spicier: Add red pepper flakes, chili paste, or sriracha to taste.

Meal prep: Stores well for up to 4 days in the fridge. Reheat in a skillet with a splash of water to loosen noodles.

Traditional flavor: Add 1–2 teaspoons of tamarind paste if you want a more authentic tang.

Nutrition

Course Lunch & Dinner

Cuisine Asian, Healthy

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