Easy Chicken Pad Thai Recipe
I can’t get over the flavors in this Easy Chicken Pad Thai recipe! Every bite is just so good. With the perfect amount of kick (adjustable to taste), balanced by a finishing squeeze of lime juice, there is so much flavor to talk about here. It’s takeout-level goodness, but turned into an easy, 30-minute weeknight healthy dinner you’ll absolutely love! Be sure to bookmark this recipe, friends, because I know you’ll want to make it again and again.
RELATED: 100+ Quick Healthy Dinner Ideas (30 Minutes Or Less)
Ingredients/Substitutions
Chicken Pad Thai
- Chicken Thighs – Feel free to use chicken thighs or chicken breast. This recipe calls for 1/2 pound, but you can use up to 1 pound!
- Onion/Bell Pepper/Broccoli
- Avocado Oil – Or any other type of cooking oil.
- Rice Noodles – I love this brand of rice noodles for pad Thai, they’re so good!
- Salt/Pepper
- Eggs
Pad Thai Sauce
- Tamarind Paste (or Rice Vinegar) – This Tamarind Paste works great, but rice vinegar is also a wonderful substitution.
- Garlic/Ginger – There’s nothing like the flavors of fresh garlic and ginger in this recipe! However, garlic powder and ginger powder are great alternatives.
- Soy Sauce – Or Tamari Sauce for a gluten-free option. Fish sauce is also a more traditional option!
- Toasted Sesame Oil
- Honey – This adds just a touch of sweetness! Brown sugar works great, too.
- Cornstarch
- Crushed Red Pepper Flakes
Garnishes/Toppings
- Green Onions
- Roasted Peanuts
- Bean Sprouts (optional)
- Lime
How to Make Chicken Pad Thai (5 Easy Steps)
Here’s an overview of how to make Weeknight Chicken Pad Thai in 5 easy steps!
- Cook the chicken, onion, broccoli, and peppers in a wok or a large saute pan.
- On a separate burner, cook the pad Thai rice noodles according to directions.
- Whisk together the sauce ingredients.
- Add the whisked eggs to the pan and cook.
- Add in the cooked noodles, sauce mixture, and any garnishes you want!
Tip: Chop all your veggies and garnishes before cutting the chicken into cubes to ensure a clean workspace. Once the chicken is cut, place the cutting board and knife in the sink to be washed immediately!
Time-Saving Ideas
This Healthy Pad Thai is already a quick, easy, almost one-pan recipe. However, there are ways to make this dish even quicker! Here are a few ideas:
- Use pre-cooked or rotisserie chicken to save time.
- Steam frozen broccoli in advance so it’s ready to just add in at the end.
- You can also use microwavable rice noodle packets!
- Prep and measure your ingredients in advance.
With these time-saving tips, you could make this recipe in just 15-20 minutes. So perfect for busy weeknights!
Healthy Pad Thai Variations
Make this recipe your own with these delicious variations:
- Use shrimp instead of chicken.
- Tofu instead of meat.
- Add a little bit of peanut butter to the sauce. It adds so much flavor!
- Stir in freshly chopped cilantro at the end.
- Zucchini noodles are a great, healthy substitution for rice noodles!
You’ll Also Love: Vegan Ramen Soup w/ Zucchini Noodles
Meal Prepping/Storing For Later
Whether you want to meal prep this recipe for easy dinners throughout the week or store the leftovers for later, this Chicken Pad Thai keeps and reheats wonderfully! After making the recipe and letting it cool, store the desired portions in airtight containers with a lid in the refrigerator for 3-5 days or in the freezer for up to 3 months.
More Healthy Dinner Recipes
- Spicy Chicken Ramen
- Thai Pineapple Fried Rice
- Peanut Butter Chicken Recipe
- Lemon Garlic Eggplant Mushroom Orzo
- Instant Pot Chicken Fried Rice
- Hot Honey Chicken Bowls
Did you make this Easy Pad Thai recipe? Be sure to give it a rating below and tag your photos @jar.of.lemons!
Weeknight Chicken Pad Thai
Equipment
Ingredients
Pad Thai
- 1/2 pound boneless skinless chicken thighs (cut into 1" pieces)
- 8 ounces pad thai rice noodles
- 2 Tablespoons avocado oil (divided)
- 4 cups chopped broccoli
- 1 medium red bell pepper (sliced into strips)
- 1/2 medium yellow onion (chopped into 1/2" slices)
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 2 large eggs (beaten with 1/4 teaspoon salt)
Sauce
- 1 Tablespoon tamarind paste (or rice vinegar)
- 2 teaspoons minced garlic
- 1/3 cup low-sodium soy sauce ( or low-sodium tamari sauce)
- 1 Tablespoon toasted sesame oil
- 2 Tablespoons honey (or brown sugar)
- 1/2 Tablespoon freshly peeled and grated ginger (or 1 teaspoon ginger powder)
- 1/2 teaspoon crushed red pepper flakes
- 1/2 Tablespoon cornstarch
Garnish
- 1/4 cup chopped scallions
- 1/4 cup unsalted roasted peanuts
- 1/4 cup bean sprouts (optional)
- 1 medium lime, quartered
Instructions
- In a large wok or pan with high sides, over medium-high heat, add 1 tablespoon of oil.
- Add the chicken pieces, salt, pepper, and onion, cooking for 4-5 minutes (or until the chicken is mostly cooked through).
- Add the remaining 1 tablespoon oil, broccoli & peppers to the pan and cook for another 5 minutes, over medium-high heat, until chicken is fully cooked.
- On a separate burner, cook the pad thai noodles according to the package directions.
- In a medium bowl, whisk together the sauce ingredients and set aside.
- In the pan, push the cooked vegetables with chicken to the side of the pan and pour in the whisked egg and cook just until scrambled, mixing often. Once the egg is cooked, mix together with the veggies in the pan.
- Add the pad thai sauce to the pan, mix, and let it come to a simmer. Mix in the cooked noodles and cook for another 1-2 minutes over medium heat, stirring often, until the sauce has thickened.
- Turn off the heat and garnish with chopped scallions, peanuts, bean sprouts, and a drizzle of lime (or place lime wedges onto each bowl).
Video
Notes
- Use pre-cooked or rotisserie chicken to save time.
- Steam frozen broccoli in advance so it’s ready to just add in at the end.
- You can also use microwavable rice noodle packets!
- Prep and measure your ingredients in advance.
Jennifer Hoeksema says:
Good solid recipe!