Description
A healthier take on classic Chicken Pad Thai, combining tender stir-fried chicken breast with rice noodles, fresh vegetables, and a tangy, flavorful sauce. This nutritious dish balances protein, veggies, and traditional Thai flavors, making it perfect for a quick and satisfying meal.
Ingredients
Scale
Rice Noodles and Protein
- 8 oz rice noodles
- 1 pound boneless, skinless chicken breast, thinly sliced
Vegetables and Aromatics
- 2 cloves garlic, minced
- 1 cup bean sprouts
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 4 green onions, sliced
Sauces and Flavorings
- 2 tablespoons vegetable oil
- 2 tablespoons lime juice
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 1 teaspoon chili sauce (adjust to taste)
- 2 large eggs, lightly beaten
Toppings
- 1/4 cup roasted peanuts, chopped
- 1/4 cup fresh cilantro, chopped
Instructions
- Cook the noodles: Prepare the rice noodles according to the package instructions. Once cooked, drain the noodles thoroughly and set them aside to prevent sticking.
- Cook the chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the thinly sliced chicken breast and stir-fry for about 5-6 minutes until it is cooked through and no longer pink inside. Remove the chicken from the skillet and keep it aside.
- Sauté garlic: In the same skillet, add the remaining tablespoon of vegetable oil. Add the minced garlic and stir-fry for about 30 seconds, or until it becomes fragrant but not burnt.
- Cook the eggs: Push the garlic to one side of the skillet and pour the lightly beaten eggs into the cleared space. Allow the eggs to set slightly, then scramble gently until fully cooked but still moist.
- Add noodles and veggies: Add the cooked rice noodles, cooked chicken, bean sprouts, shredded carrots, sliced red bell pepper, and half of the sliced green onions into the skillet with the eggs and garlic. Toss to combine evenly.
- Prepare and add the sauce: In a small bowl, whisk together lime juice, low-sodium soy sauce, fish sauce, brown sugar, and chili sauce until the sugar dissolves. Pour this sauce over the noodle and vegetable mixture in the skillet.
- Toss everything together: Stir everything vigorously to ensure the noodles, chicken, and vegetables are well coated with the sauce and heated through evenly.
- Garnish: Remove the skillet from heat. Sprinkle the remaining green onions, chopped roasted peanuts, and fresh cilantro over the top to add texture and fresh flavor.
- Serve: Serve the Pad Thai immediately with lime wedges on the side for extra citrus flavor to squeeze over each serving.
Notes
- You can adjust the chili sauce quantity based on your preferred spice level.
- For gluten-free, ensure soy sauce is tamari or certified gluten-free.
- To save time, prep vegetables ahead of cooking.
- Use fresh lime juice for the best authentic flavor.
- Rice noodles can stick together if not drained or rinsed properly.
