Weeknight Chicken Pad Thai

Easy Chicken Pad Thai recipe in a bowl with a fork.

Weeknight Chicken Pad Thai

This is the kind of weeknight dinner that you'll want to keep on repeat! Wholesome chicken, broccoli, red bell pepper, and rice noodles all come together in a Thai-inspired sauce in just 30 minutes. This Healthy Chicken Pad Thai recipe is an easy dinner favorite that's so full of flavor!

Course Dinner

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 20

Total Time 30

Servings Bowls

Calories 571kcal

Author Christine McMichael

Equipment

Sauté Pan

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

Try these time-saving tips to make this recipe in even less time!

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.

Nutrition