Chicken Pad Thai Recipe

This delicious Chicken Pad Thai is a healthier version of one of your takeout favorites.

2 min read


chicken pad thai

This delicious Chicken Pad Thai is a healthier version of one of your takeout favorites. Enjoy the yummy tangy flavors of Thai food, made with good-for-you ingredients, and packed with veggies and lean protein. This dish is living proof that healthy doesn’t have to be bland and boring.

This dish would make a great recovery meal from one of your tougher workout sessions as it contains nutrient-rich carbs, proteins, and a splash of fats to refuel and recharge your body! Enjoy immediately, or meal prep for the week – this dish cooks up about 4-6 servings.



  • 1 Box Brown Rice Pad Thai Noodles
  • 1 Large Chicken Breast, Thinly Sliced
  • 1 Cup Shredded Carrots
  • ¼ White Onion, Chopped
  • 2 Cloves Garlic, Minced
  • 1 Tbsp Ginger, Minced
  • 1 Zucchini, Chopped
  • 1 Large Yellow Bell Pepper, thinly sliced
  • 1 Cup Mushrooms, Quartered (Note: can use whatever veggies you like!)
  • 2 green onions, sliced, whites and greens separated
  • Handful Cilantro, roughly chopped
  • 2 Limes
  • 1 Tbsp Sesame Oil
  • 1 Tbsp Butter
  • ⅓ Cup Soy Sauce
  • ¼ Cup Coconut Sugar
  • 3 Tbsp Rice Vinegar
  • 2 Tbsp Chili Garlic Paste (start with 1 If you like it mild)
  • 2 Tbsp Sweet Chili Sauce<
  • 1 Tbsp Hoisin
  • 2 Tsp Fish Sauce
  • Salt, Pepper & Cayenne Powder to season chicken


  1. Cook noodles according to package. Save ½ Cup Pasta water, drain noodles. Rinse with cold water and set aside.
  2. Season chicken generously with salt, pepper and cayenne powder (light on cayenne if you prefer mild taste)
  3. Prepare sauce by combining soy sauce, coconut sugar, rice vinegar, chili garlic sauce, hoisin, and fish sauce. Whisk and set aside.
  4. Combine sesame oil, shredded carrots, and a splash of the pasta water in a large wok on medium heat. Cook until tender, stirring occasionally, about 8 minutes.
  5. Add garlic, ginger, onion, and scallions (white parts of green onions) for another 2-3 minutes.
  6. Add the rest of the vegetables, and another splash of water. Cook until vegetables start releasing their color (another 5-10 minutes).
  7. Push the veggies to one side and add in sliced chicken. Cook, flipping occasionally until all sides are browned and chicken is cooked through (5-10 minutes depending on how thinly sliced chicken is).
  8. Stir chicken and veggies to combine.
  9. Push to sides of pan to create a hole in the center on the pan. Add two eggs to the center and whisk until cooked through.
  10. Stir everything together to combine.
  11. Pour half the sauce and juice of 1 lime on top of mixture. Mix well.
  12. Add noodles and stir to combine!
  13. Serve to bowls (makes app. 4 individual servings), top it off with fresh lime, cilantro, and green onions. Sriracha to spice it up. (Peanuts and bean sprouts could also be used but I didn’t have any and don’t like them, can add a not or just leave out!)


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