Skip the takeout tonight and make this Healthy Chicken Pad Thai recipe for dinner instead! This gluten free pad thai recipe is a healthier version of a classic takeout dish, packed with veggies, chicken and brown rice noodles.
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I feel like I start every blog post by saying the recipe is my favorite, but in reality.. this Healthy Chicken Pad Thai recipe has 100% taken the number 1 spot on my list of favorite recipes. It is ridiculously delicious, simple to make, and a healthier version of one of everyones favorite takeout meals… what’s not to love?!
When Tyler and I first started dating, I had never tried Thai food. I’ve never really liked the flavor/heaviness of Chinese food, and thought that they would be very similar. Plus- if it was up to me to chose where we’re going to go out for dinner – I’d always choose Italian (I still do, cause pasta = everything, but I have certainly broadened my horizons).
Tyler will literally eat just about anything, but I used to be pretty picky. So when he picked Thai food on a date – I thought for sure that I wouldn’t like it. Turns out I was wrong. Years later… I’ve fallen in love with Thai food + can’t get enough of it. It’s our go to whenever I’m sick of cooking (which usually happens on Friday or Saturday night). I know it is sooooo not good for me.. which is why I recreated it at home with this Healthy Chicken Pad Thai recipe!
If you’ve ever tried Thai food – you probably know that it is a sodium over load + can leave you feeling pretty gross after you enjoy it. Most Thai sauces are based with soy + fish sauce, many of which include high fructose corn syrup + MSG. Going out and enjoying Thai food every once in a while won’t hurt you – but it’s pretty easy to make without the junk, and tastes just as good (if not better!)
This recipe has been on the blog for a while, and it’s one of our go-to’s for an easy one pan dinner. The photos we had up here weren’t doing it justice – so over the weekend when I was making it for dinner, I decided to take new pictures. Don’t you just want to seriously DIVE into this bowl!? I’m getting hungry looking at it.
The next time you’re craving takeout, try making this instead. It takes the same amount of time to make as you’re probably going to have to wait for delivery anyways, so you might as well try it!
I’ve also tested this recipe with zucchini noodles and it was delicious. I definitely prefer the brown rice noodles , but the last time I made it I did a 50/50 split zoodles to brown rice noodles and it was so yummy! Lower in carbs and extra veggies. Have you ever tried making your favorite dish from a restaurant at home? What was it??
Things we used for this recipe:
Healthy Chicken Pad Thai
Skip the takeout tonight and make this Healthy Chicken Pad Thai recipe for dinner instead! This lighter pad thai recipe is a healthier version of a classic takeout dish, packed with veggies, chicken and brown rice noodles.
- 5 oz brown rice noodles
- 2 tbsp olive oil
- 1 lb chicken breasts pounded thinly and cut into 1 inch pieces
- 1 red peppers sliced into thin pieces
- 2 cup carrots sliced into thin pieces
- 1/2 cup chopped onion
- 2 cloves garlic minced
- 1 cup Bean sprouts
- 2 eggs
For the Sauce:
- 1 tbsp peanut butter
- 2 tbsp honey
- 2 tbsp lime juice
- 1.5 tbsp rice wine vinegar
- ¼ c fish sauce
- ¼ c coconut aminos or low sodium soy sauce
- 1/4 cup green onions sliced thinly
- ⅓ cup peanuts crushed or chopped
- red pepper flakes (optional)
- lime wedges (optional)
- cilantro (optional)
Bring a pot of water to a boil + cook rice noodles according to their directions. While noodles are cooking, in a separate pan, heat olive oil. Add in chicken to the pan and cook over medium high heat for 12-13 minutes until completely browned.
While chicken is cooking, whisk together the sauce ingredients + set off to the side. Chop vegetables. Once chicken has cooked, remove chicken from the pan + set aside. Make sure to leave the oil in the pan.
Add in peppers, carrots, garlic and onion to the oil and sauté for 5 minutes. Stir in bean sprouts and cook for an additional 2 minutes. Push vegetables to one side of the pan + crack in eggs. Scramble eggs until cooked, approximately 2 minutes.
Stir veggie / egg mixture and add to the chicken in a dish the side. Add the sauce mixture to the empty pan and bring to a boil for 1 minute, stirring constantly. The sauce should bubble and slightly thicken.
Add veggies, cooked noodles and chicken back into the pan and toss to combine.
Garnish with peanuts and green onion
You can view the nutrition facts for this recipe here.