Healthy Chicken Pad Thai: High Protein & Quick Dinner (Print Version)
Whip up a healthy chicken pad Thai that's packed with protein and ready in under 30 minutes. A quick, flavorful, and satisfying weeknight meal.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 12 Minutes minutes
Total Time: 27 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: Thai
Dietary: Dairy-Free
# Ingredients:
→ High-Protein Core
01 -
1 1/2 lbs boneless, skinless chicken breast, thinly sliced
02 -
2 large eggs, lightly beaten
→ Authentic & Tangy Sauce
03 -
3 tbsp tamarind paste
04 -
3 tbsp fish sauce
05 -
2 tbsp coconut aminos (or low-sodium soy sauce)
06 -
1 tbsp light brown sugar
07 -
1 tbsp rice vinegar
08 -
1 tsp Sriracha (optional, for heat)
→ Vibrant Veggies & Noodles
09 -
8 oz dried thin Pad Thai rice noodles
10 -
1 large red bell pepper, thinly sliced
11 -
2 medium carrots, julienned or shredded
12 -
1 1/2 cups fresh bean sprouts
13 -
3 cloves garlic, minced
14 -
1 large shallot, thinly sliced
→ Fresh Finishes & Crunch
15 -
1/4 cup unsalted peanuts, chopped
16 -
1 lime, cut into wedges, for serving
17 -
1/4 cup fresh cilantro, chopped, for garnish
# Instructions:
01 -
Soak 8 oz dried thin Pad Thai rice noodles in hot water for 8-10 minutes until pliable. Drain and set aside. In a small bowl, whisk together 3 tbsp tamarind paste, 3 tbsp fish sauce, 2 tbsp coconut aminos, 1 tbsp light brown sugar, 1 tbsp rice vinegar, and 1 tsp Sriracha (if using) for your Healthy Chicken Pad Thai: High Protein & Quick Dinner sauce.
02 -
Heat a large skillet or wok over medium-high heat. Add 1 1/2 lbs boneless, skinless chicken breast, thinly sliced, and cook for 4-5 minutes until browned and cooked through. Remove chicken from the pan and set aside.
03 -
Add 2 large eggs, lightly beaten, to the hot pan and scramble until just set, then remove. Add a splash of oil if needed, then sauté 3 cloves garlic, minced, and 1 large shallot, thinly sliced, for 1 minute until fragrant.
04 -
Return the cooked chicken to the pan. Add 1 large red bell pepper, thinly sliced, and 2 medium carrots, julienned or shredded. Stir-fry for 2-3 minutes until slightly tender-crisp. Add the drained Pad Thai rice noodles to the pan.
05 -
Pour the prepared sauce over the noodles and vegetables. Toss everything together vigorously for 1-2 minutes, ensuring the noodles are evenly coated. Stir in 1 1/2 cups fresh bean sprouts and cook for another minute until just warmed through. This completes your Healthy Chicken Pad Thai: High Protein & Quick Dinner.
06 -
Divide the Healthy Chicken Pad Thai: High Protein & Quick Dinner among four plates. Garnish each serving with 1/4 cup unsalted peanuts, chopped, 1/4 cup fresh cilantro, chopped, and a lime wedge from 1 lime for a burst of fresh flavor. Serve immediately.
# Notes:
01 -
For a vegetarian option, swap chicken for firm tofu and use a plant-based fish sauce alternative.
02 -
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.
03 -
Don't overcrowd your pan! If you have a smaller skillet, cook the chicken and vegetables in batches to ensure even cooking and proper browning.
04 -
Adjust the Sriracha to your preferred spice level, or omit it entirely for a milder dish. A sprinkle of red pepper flakes can also add heat.
# Tools You'll Need:
01 -
Large skillet or wok
02 -
Large pot
03 -
Cutting board
04 -
Knife
05 -
Measuring cups and spoons
06 -
Spatula
# Nutrition Facts (Per Serving):
Calories: 650 kcal
Total Fat: 14 g
Total Carbohydrate: 68 g
Protein: 60 g