Healthy Chicken Pad Thai

By ohioeggs  , ,

January 19, 2021

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On the hunt for healthy recipes to add to your meal plan? Look no further! Healthy Chicken Pad Thai by Ohio food blogger What Molly Made is bursting with protein-packed eggs and chicken, plus plenty of yummy veggies.

  • Prep: 10 mins
  • Cook: 20 mins
  • 10 mins

    20 mins

    30 mins

  • Yields: 6 servings
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Ingredients

Pad Thai

8 oz. wide rice noodles

2 tbsp sesame oil, divided

1 lb chicken breast, sliced into thin strips, then 2-inch pieces

1 red bell pepper, thinly sliced, then halved

1 shallot, minced (about 1/3 cup)

1 cup matchstick carrots

4 cloves garlic, minced

3 eggs, beaten

2 cups bean sprouts

2 green onions, chopped

1/2 cup unsalted peanuts, roughly chopped

1/4 cup chopped cilantro

Sauce

1/4 cup soy sauce (or coconut aminos for a gluten-free option)

1 tbsp lime juice

2 tbsp rice vinegar

1 tbsp fish sauce

3 tbsp coconut sugar (or brown sugar)

1 tbsp sriracha or red chili paste (plus more if you want extra heat)

3 tbsp creamy peanut butter

1/2 tsp ground ginger

Directions

Cook the rice noodles according to the package directions, being careful not to overcook because they’ll cook longer once mixed in the sauce. Most noodles call for soaking them in hot water for about 10 minutes.

While they’re soaking, whisk all of the sauce ingredients together in a small bowl until completely incorporated and the peanut butter is no longer clumpy then set aside.

When the noodles are done, strain them then toss them with 1 tablespoon of sesame oil and set aside.

Heat the remaining tablespoon of sesame oil in a wok or deep skillet over medium-high heat. Once it’s hot and rippling, add the sliced chicken and allow to cook without moving for 1-2 minutes until it starts to turn crispy and golden brown. Flip and cook until the chicken is cooked all the way through (the internal temp should reach 165°F).

Remove the chicken to a clean plate or paper towel. Add the red pepper and shallots and cook on medium heat for 2-3 minutes then add the carrot and garlic and cook again for 1-2 minutes. Turn the heat to medium low, add the beaten eggs and stir to scramble, being careful not to overcook them.

Add the chicken back to the pan with the cooked noodles and sauce and mix well to coat everything.

Finish by topping it with the bean sprouts, green onion, cilantro and peanuts and toss gently. Serve warm with more cilantro, peanuts and lime juice if desired.

Molly Thompson is the owner and operator of What Molly Made (WMM) along with her husband, Zach. Molly founded WMM in 2015 with the desire to share her recipes with the world as her personal journey changed and her family grew. Molly's mission is to offer recipes that will bless her readers' homes and nourish their bodies. In her spare time, she enjoys spending time in nature with her family, going to church, having game nights and watching Netflix.
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Nutrition Facts

Serving Size1/6 of recipe
Calories493
Protein28g
Total Fat20g