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Healthy Chicken Pad Thai

Irresistibly Healthy Chicken Pad Thai with a Vegan Twist

This Healthy Chicken Pad Thai is a nourishing dish filled with vibrant flavors and a vegan option featuring creamy peanut butter.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Noodles
  • 8 oz Brown Rice Flat Noodles Gluten-free noodles can be used as a substitute.
For the Stir-Fry
  • 2 tbsp Rapeseed Oil Can substitute with canola or olive oil.
  • 1 lb Skinless Chicken Thigh Fillets Replace with firm tofu for a vegan option.
  • 1 medium Onion No substitutions necessary.
  • 1 medium Red Pepper Any bell pepper variety can be used.
  • 1 medium Carrot Zucchini or snap peas can be used as alternatives.
  • 3 cloves Garlic Essential ingredient, no substitutes.
  • 1 medium Red Chilli Jalapeño can be used or omit for milder flavor.
  • 1 tbsp Finely Grated Ginger Crucial for flavor, no substitutes.
  • 1 cup Beansprouts Shredded cabbage or pea shoots can be a substitute.
  • 1/4 cup Roasted Unsalted Peanuts Cashews can be used or omit for nut-free.
For the Sauce & Garnish
  • 2 tbsp Lime Juice Essential for authentic flavor.
  • 1 tbsp Lime Zest Essential for authentic flavor.
  • 2 tbsp Low-Salt Soy Sauce Tamari is a gluten-free alternative.
  • 2 tbsp Chopped Coriander Any fresh herbs like mint can substitute.
  • 2 tbsp Chopped Basil Any fresh herbs like mint can substitute.

Equipment

  • Wok
  • colander
  • Bowl

Method
 

Step‑by‑Step Instructions
  1. Soak the brown rice flat noodles in a large bowl of hot water according to package instructions, about 25-30 minutes. Drain and set aside.
  2. Heat 2 tablespoons rapeseed oil in a wok over medium-high heat. Cook the chopped skinless chicken thigh fillets for about 5 minutes until golden brown.
  3. Add chopped onion, red pepper, and carrot to the same wok. Stir-fry for about 5 minutes until softened but still crunchy.
  4. Introduce minced garlic, sliced red chili, and grated ginger, cooking for 1-2 minutes until fragrant.
  5. Add beansprouts, roasted unsalted peanuts, lime juice, lime zest, and low-salt soy sauce. Stir-fry for 2 minutes until well combined.
  6. Return cooked chicken and drained noodles to the wok. Toss with chopped coriander and basil, stir-frying for another 2-3 minutes.
  7. Transfer to serving plates and garnish with additional peanuts and fresh herb sprigs, serving alongside lime wedges.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 7gMonounsaturated Fat: 6gCholesterol: 75mgSodium: 600mgPotassium: 700mgFiber: 5gSugar: 5gVitamin A: 3000IUVitamin C: 80mgCalcium: 50mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 2 days. For longer storage, freeze for up to 3 months. Reheat gently while adding a splash of water or lime juice.

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