Posted
September 28, 2025
by Linda Hubbard

Healthy Pad Thai

Skip takeout and make this Healthy Chicken Pad Thai* recipe instead! A gluten-free recipe that is high in protein and delicious!

Ingredients:

1 tablespoon olive oil
1 lb boneless, skinless chicken breasts, cut into ½ inch cubes
5 oz brown rice noodles – brand suggestion: Tinkyada / Pasta Joy / Brown Rice Pasta Fettuccini & Pad Thai Style
2 cups thinly sliced carrots
1 cup thinly sliced red bell peppers
½ cup diced onion
1 tablespoon minced garlic
1 cup bean sprouts
2 eggs

Sauce:

¼ cup low-sodium soy sauce
2 tablespoons fish sauce (don’t worry, you won’t taste fish 😊)
2 tablespoons honey
2 tablespoons lime juice
2 tablespoons peanut butter
2 tablespoons rice vinegar

Garnishes:

¼ cup thinly sliced green onions
⅓ cup chopped peanuts
lime wedges optional
cilantro optional

Instructions

1. In a large sauté pan, heat olive oil over medium-high heat. Add the cubed chicken to the pan. Cook the chicken over medium-high heat for 10 to 12 minutes, stirring occasionally, until completely browned on all sides and cooked through.

2. While the chicken is cooking, bring a separate pot of water to a boil for the noodles. Cook the noodles per the package directions. We recommend cooking 1 minute less than the package recommends.

3. While the chicken and noodles are cooking, make the sauce. Whisk together soy sauce, fish sauce, honey, lime juice, peanut butter and rice vinegar until well combined. Set aside.

4. Once the chicken has cooked, remove the chicken from the pan and set aside in a large bowl. Leave the oil in the pan. You can add a little olive oil if necessary.

5. Add the carrots, peppers, onion and garlic to the pan. Sauté for 5 minutes until the vegetables start to soften. Add in bean sprouts. Stir together and cook for an additional 2 minutes.

6. Once the bean sprouts have cooked, push the vegetables to one side of the pan and crack the eggs directly into the hot pan. Scramble the eggs until cooked, approximately 2 minutes.

7. Stir cooked eggs in with the vegetables. Remove the eggs and vegetables from the pan and set aside with the cooked chicken.

8. Add the sauce to the empty hot pan (you don’t need to clean the pan!) and turn the heat to high. Bring the sauce to a rolling boil for 1 minute, stirring constantly. The sauce should bubble and slightly thicken.

9. Add the cooked chicken, vegetables, eggs and noodles into the pan with the sauce. Toss with tongs until everything is coated in the sauce.

10. Garnish with peanuts, green onion and lime wedges.

*Thanks for the wonderful recipe- https://thecleaneatingcouple.com

Nutrition