Chicken Pad Thai (With Veggie Noodle Option)

Thai food has become part of the regular meal rotation at our house. Instead of getting takeout from a Thai restaurant though, it’s easy to whip a recipe up at home. This chicken pad Thai is quick and easy to pull together and it’s bursting with flavor!

What is Pad Thai?

Authentic pad Thai is a common street food in Thailand. The name translates to “Thai stir fry” and is known for its fresh and full flavors. Popular recipes often include ingredients like brown sugar, vegetable oil, tamarind paste, and regular or low-sodium soy sauce. The sauce is then served over tofu or meat and Asian rice noodles.

How to Cook Rice Noodles

This easy pad Thai is naturally gluten-free thanks to the rice noodles. Soy sauce does have some wheat in it, but I use gluten-free tamari soy sauce here. I’ll cook the noodles in hot water until they’re al dente (still have a little bite to them).

If the noodles are overcooked they dissolve into pieces and stick together. You can also add just a drizzle of sesame or olive oil to the water when cooking. This helps prevent the noodles from sticking together. I’ll then drain the noodles and rinse them with cold water to halt the cooking process.

Where to Get the Ingredients

I’ve included links to high-quality healthy ingredients in the recipe below. Most Asian grocery stores carry them, or you can find them in the international food section at the regular grocery store. Most of the time it’s hard to find organic, non-GMO, or otherwise healthy foreign food options at these stores, which is why I buy most of these ingredients online at places like Amazon.

Homemade Pad Thai Toppings

There are plenty of different topping options here! You can add the toppings right to the skillet once the dish is done. Another option is to have them in little bowls so everyone can choose their own and do it buffet style. My kids love choosing different ones to make their own customized bowls!

Here are some topping options:

• fresh cilantro
• green onions
• roasted peanuts, (chopped)
• sesame seeds, (toasted)
• sriracha
• red bell pepper (diced or sliced)
• lime wedges
• fresh bean sprouts

Chicken Pad Thai (With Veggie Noodle Option)

This traditional pad Thai dish features a creamy, tangy sauce and plenty of protein from the chicken. Sub shrimp or even beef if desired. Easy yet flavorful dish with a grain-free veggie noodle option.

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Calories 667kcal

Author Katie Wells

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Servings

4 people

1x2x3x

Equipment

• Large skillet
• Small glass bowl
• Whisk

Ingredients

• 1 lb boneless chicken breasts (thinly sliced against the grain)
• ¼ cup sesame oil (divided)
• 1 tsp garlic powder
• 1 TBSP onion powder
• 1 tsp salt
• 8 ounces rice noodles (OR 1 bag broccoli slaw and ½ a head of cabbage, finely sliced into noodle-like pieces)
• 1 onion (thinly sliced)
• 1 cup carrots (shredded)
• 1 bunch green onions (sliced)
• 5 cloves garlic (minced)
• 3 eggs

Pad Thai Sauce

• 3 TBSP peanut butter (or almond butter)
• 2 TBSP honey
• ¼ cup soy sauce
• ¼ cup rice vinegar
• 2 TBSP fish sauce
• 1 lime (juiced)
• ¼ tsp red pepper flakes

Optional Toppings

• cilantro
• green onions
• roasted peanuts (chopped)
• sesame seeds (toasted)
• sriracha

Instructions

• Add 2 tablespoons of the sesame oil to a large skillet or wok and heat over medium-high heat.
• Add the thin strips of skinless chicken breast and sprinkle with garlic powder, onion powder, and salt.
• Cook, stirring occasionally until slightly browned and cooked through.
• Remove the chicken from the pan, but leave the remaining oil in the pan.
• Cook the flat rice noodles according to package instructions OR add the remaining sesame oil and the broccoli slaw and sliced cabbage to the pan, sauteeing until cooked (about 10 minutes).
• While noodles or veggies are cooking, whisk the lime juice, 2 tablespoons fish sauce, and the other sauce ingredients together in a small bowl.
• Add the remaining sesame oil (if you haven’t already used it to saute the broccoli slaw and cabbage) to the skillet and saute the onion, carrots, green onion, and garlic for a couple of minutes.
• Move the vegetables to the side of the skillet and cook the eggs, stirring frequently for a couple of minutes.
• Return the chicken to the skillet, add the cooked pad thai noodles, and pour the sauce over the top.
• Stir gently and cook for 1-2 minutes.
• Top with any desired toppings and enjoy.

Nutrition

Nutrition Facts

Chicken Pad Thai (With Veggie Noodle Option)

Amount Per Serving

Calories 667 Calories from Fat 234

% Daily Value*

Fat 26g40%

Saturated Fat 5g31%

Trans Fat 0.03g

Polyunsaturated Fat 8g

Monounsaturated Fat 11g

Cholesterol 195mg65%

Sodium 2461mg107%

Potassium 832mg24%

Carbohydrates 71g24%

Fiber 4g17%

Sugar 14g16%

Protein 36g72%

Vitamin A 5665IU113%

Vitamin C 13mg16%

Calcium 90mg9%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

Notes

You can use both noodles and broccoli slaw/cabbage if you’d like, or half of each.

More Healthy (and Delicious!) Thai Recipes

Looking for more Thai dishes? Here are some of our favorites!

• Thai Peanut Butter Noodles (With Shirataki)
• 25-Minute Pad Krapow Gai (Thai Basil Chicken)
• Healthy Thai Chicken Curry (Instant Pot or Slow Cooker)
• Grilled Thai Shrimp

Have you ever had Thai food before? What are your favorites? Leave a comment and let me know!