Chicken Pad Thai

Homemade Pad Thai may sound awfully complicated, but I promise that it’s not as bad as it seems, plus making it from scratch is a great way to cut back on calories and add extra nutrients.

This recipe is packed full of protein from the chicken, eggs and peanut butter – it’ll definitely keep you full for awhile. Broccoli and cabbage are cruciferous vegetables, meaning they are rich with cancer-fighting phytochemicals, vitamins, minerals and fiber. Both are especially rich with Vitamins A and C, omega-3, Vitamin B-6 and folic acid. The mix of flavors in the sauce kick boring, old vegetables up a notch.

The flavors in the pad Thai get even better after sitting overnight. Take your leftovers to work with you the next day for lunch or leave it as an easy snack or lunch for your kids to warm up. This is one of my favorite recipes, I hope you enjoy it as much as I do!

Check out these other A Healthier Michigan recipes:

Photo credit: Mark Guim via Flickr

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Makes 6 servings

For the sauce

  • 1/8 cup chicken stock
  • 1/8 cup reduced fat peanut butter
  • 2 Tbsp. reduced sodium soy sauce
  • 2 Tbsp. white vinegar
  • 1 Tbsp. fish sauce
  • 1 Tbsp. lime juice
  • 1 Tbsp. chili paste
  • 1 tsp. minced garlic

For the Pad Thai

  • 1 80z package of rice noodles
  • 2 chicken breasts, cubed
  • 2 eggs
  • 2 cups cabbage, chopped
  • 1 cup broccoli, chopped
  • 1 cup carrots, julienned
  • 1 cup bean sprouts or broccoli slaw
  • 1 bunch green onion
  • 1/4 cup cilantro, chopped

Optional garnishes

  • Chopped peanuts
  • Lime wedges
  • Cilantro

Chicken Pad Thai

For the noodles
1. Bring a large pot of water to a boil. Remove from heat and place the package of noodles in the water for 3-7 minutes, or until they are al dente.
2. Rinse the noodles under cold water and drain well.

For the chicken and egg
1. Heat a large skillet to medium-high heat.
2. Lightly grease skillet and add in chicken. Sautee chicken until it is cooked and lightly browned.
3. Remove the chicken from heat and cover with tin foil.
4. In the same skillet, fry both eggs, breaking them up into a soft scramble.
5. Remove the eggs from heat and set aside.

For the vegetables
1. Add the vegetables unto the same skillet. Add EVOO if necessary.
2. Cook vegetables for 5-7 minutes, or until tender.
3. While the vegetables are cooking make the sauce.

For the sauce
1. Heat a small saucepan on medium-low heat.
2. Add in chicken stock, peanut butter, soy sauce, white vinegar, fish sauce, lime juice, chili paste and minced garlic. Stir until well combined.

For the Pad Thai
1. Add in the noodles, chicken, eggs and sauce into the same skillet that the vegetables are in.
2. Stir until all content are well coated and mixed. Cook for 3-5 more minutes.
3. Serve and top with crushed peanuts, cilantro leaves and a lime wedge on the side.

Nutrition information per serving (1.5 cups):
Calories: 193
Total Fat: 4 g
Saturated Fat: <1 g
Polyunsaturated Fat: <1 g
Monounsaturated Fat: 1 g
Cholesterol: 85 mg
Sodium: 598 mg
Potassium: 269 mg
Total Carbohydrate: 27 g
Dietary Fiber: 3 g
Sugars: 3 g
Protein 13 g
Vitamin A: 58 %
Vitamin B-12: 3 %
Vitamin B-6: 7 %
Vitamin C: 47 %
Vitamin D: 3 %
Vitamin E: 2 %
Calcium 5 %
Copper 4 %
Folate: 12 %
Iron: 5 %
Magnesium: 6 %
Manganese: 12 %
Niacin: 5 %
Pantothenic Acid: 2 %
Phosphorus: 8 %
Riboflavin: 7 %
Selenium 7 %
Thiamin: 4 %
Zinc: 4 %

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