Skip takeout with this easy Chicken Pad Thai! Ready in under 30 minutes and healthier than what’d you get at a restaurant, it’s a flavorful weeknight meal for the whole family.
Serving Size: 1 ⅓ cup (233g)
Prep Time: 10 minutes
Total Time: 22 minutes
Nutrition Facts: 399 calories / 41.5g carbs / 32.5g protein / 11.5g fat
- 4 ounces (112g) dry “Thai Kitchen” brown rice noodles
- 2 teaspoons (9g) olive oil
- 1 lb (454g) boneless skinless chicken breasts (sliced into thin strips)
- 1 medium (114g) red bell pepper (thinly sliced)
- 1/2 cup (55g) grated carrots
- 2 cloves (15g) garlic (minced)
- 1 large (57g) egg (lightly beaten)
- 2 medium (30g) chopped green onions
- 6 tablespoons (90g) “Thai Kitchen” Pad Thai sauce
- 2 tablespoons (30g) Tamari
- 1/4 cup (37g) unsalted peanuts (finely chopped)
Optional toppings: fresh cilantro, lime wedges, sesame seeds, or red pepper flakes (macros not included)
- Cook the rice noodles per package directions. They should be soft but not mushy. Drain, rinse under cold water, and set aside.
- In a wok or deep skillet, heat olive oil over medium-high heat. Once the oil is hot, add the sliced chicken and cook for 4-6 minutes, or until cooked through. Transfer the chicken to a paper towel-lined plate and set aside.
- With the wok or skillet still over medium-high heat, add the bell pepper strips and grated carrots. Saute for 2 minutes. Next, add in the garlic and cook for another 1 minute.
- Push the vegetables to the sides of the pan and add the beaten egg to the middle of the pan. Scramble the egg until cooked through, about 1-2 minutes.
- Add the chicken, noodles, green onions, and pad thai sauce, and soy sauce into the pan and stir well to combine. Cook for 1-2 minutes, or until the sauce is heated through.
- Remove the wok or skillet from the heat. Stir in the chopped peanuts. Add optional toppings (if using) and enjoy.
- Refrigerate the leftovers in an airtight container for up to 5 days.
- You can also use ½ cup of bean sprouts instead of sliced red peppers for a more authentic Pad Thai (macros will vary).
- To make this dish vegetarian, use cubed tofu instead of chicken (macros will vary).
- If not gluten-free, you can use less sodium soy sauce instead of tamari.
- To reduce the amount of sodium use coconut aminos in place of the tamari.
- Depending on how large your skillet or wok is, you may need to cook the chicken in two batches.