Healthy Chicken Pad Thai (with substitutions!)
This healthy Pad Thai only takes 20 minutes and is packed with fresh veggies, lean protein, and rice noodles! It is full of flavor and perfect for busy weeknights! The ingredients are nourishing and are sure to leave you full and satisfied! I have included substitutions below so you can make this recipe even if you do not have an Asian market near you!
Ingredients
Pad Thai Ingredients
- 1 lb chicken breast or thighs, cut into thin strips
- 6-8 oz rice noodles
- 1-2 tbsp olive oil for cooking the chicken
- 2 large eggs scrambled
- 3 green onions chopped save some for garnish
- carrots thinly sliced for garnish
- 1/4 cup peanuts chopped, save some for garnish
Sauce Ingredients
- 1-2 tbsp fish sauce *scroll up for substitutions
- 1-2 tbsp honey or brown sugar
- 1 tbsp sesame oil
- 3-4 tbsp low sodium soy sauce
- 1 tbsp peanut butter optional
- 1 tsp ginger optional
- 1 tsp pepper
- 3 garlic cloves crushed
Instructions
- First, make your sauce. Add all of the sauce ingredients in a bowl and whisk until well combined. This is a very versatile recipe so taste and see if you like it more sweet or more sour and adjust as you go. Cook the noodles according to package and set aside.
- Slice the chicken into thin strips and coat them with some salt pepper and any desired seasonings. Then cook your chicken on medium heat until they are cooked all the way through. Set aside.
- In the same pan, add the green onions and cook until fragrant. Turn the heat to low and crack in your 2 eggs. Make sure you just cook them halfway and don't overcook them! Add in the noodles and chicken. Then add your sauce and use tongs to fully incorporate the sauce into the dish. I like using a wok so the flavors combine better. You can add some cilantro and peanuts as well for a a pop of color and some crunch.
- Garnish with peanuts, carrots, cilantro, lime wedges and enjoy!