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Best-Ever Healthy Chicken Pad Thai

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This pad thai is my secret weapon for pleasing a crowd. It comes together quickly and easily, only uses two pans, and requires less specialty ingredients than you would think! It’s also made with super nourishing, good-for-you ingredients, like brown rice noodles, lots of fresh chopped veggies and herbs, and a sauce made from real peanut butter.

Ingredients

Scale

Pad thai:

  • 8 ounces brown rice pad thai noodles (I buy this brand – but you can also substitute brown rice fettuccini)
  • 1 pound boneless skinless chicken thighs, sliced into thin strips
  • Olive oil, for cooking
  • 1 red bell pepper, julienned into thin strips
  • 5–6 medium carrots, cut into matchsticks, or 1 1/2 cups shredded carrots
  • 1 medium shallot, minced
  • 3 teaspoons minced garlic
  • 2 eggs, beaten
  • 2 green onions, minced
  • 1/2 cup raw, unsalted peanuts, roughly chopped
  • 1/4 cup cilantro, chopped
  • 2 limes, cut into wedges

Sauce:

  • 2 tablespoons low-sodium soy sauce, or liquid aminos if gluten-free
  • 1 tablespoon real maple syrup
  • 2 tablespoons fish sauce
  • 2 tablespoon rice vinegar
  • 2 tablespoons natural peanut butter (smooth, not chunky)
  • 1 tablespoon chili paste
  • 1/2 teaspoon coriander
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon pepper
  • Juice of 1 lime

Instructions

  1. Pre-chop all your veggies ahead of time (shallot, bell pepper, carrots, green onion, and cilantro), and pre-chop your chicken intro strips.
  2. Bring a medium pot of water to a boil, and cook brown rice noodles to al dente according to package directions. Be careful not to overcook, as we want that perfectly finished noodle with a little bit of crunch left. The noodles will continue to cook a little longer in the sauce later.
  3. While noodles are cooking, whisk together all sauce ingredients and set aside.
  4. Once the noodles are cooked, immediately rinse under cold water so they don’t get sticky and hardened together. Drain, and add to a large mixing bowl. Toss with 1 teaspoon olive oil and set aside.
  5. Add 1 tablespoon olive oil to a large nonstick skillet (I love using my cast iron for this), and heat over medium-high heat. Once the pan is hot, add chicken strips and stir-fry until just cooked through. Then remove chicken and transfer to a plate.
  6. Add another 1 tablespoon of olive oil to your skillet, and stir-fry your shallots and bell pepper for about 1 minute. Add carrots and minced garlic, and sauté another minute. Reduce heat to medium and pour beaten eggs over your veggies. Cook, stirring constantly, until eggs are scrambled.
  7. Next, add your noodles and chicken to the pan, and pour the whisked sauce over top of everything. Toss until evenly combined, and cook 2-3 more minutes.
  8. Garnish with chopped green onion, peanuts, and cilantro. Serve with lime wedges, and drizzle fresh lime juice over top before enjoying.

Find it online: https://www.coachmontanadepasquale.com/best-ever-healthy-pad-thai/