Skip the takeout and whip up this healthier Chicken Pad Thai at home! This gluten-free version is a lighter take on the classic, packed with lean chicken, crunchy veggies, and brown rice noodles for a nutritious twist.
Ingredients:
- For the Pad Thai:
- 5 oz brown rice noodles
- 2 tablespoons olive oil
- 1 lb boneless, skinless chicken breasts (pounded thinly)
- 1 cup red bell peppers, sliced thinly
- 2 cups carrots, sliced thinly
- 1/2 cup chopped onion
- 1 tablespoon garlic, minced
- 1 cup bean sprouts
- 2 eggs
- For the Sauce:
- 1 tablespoon peanut butter
- 2 tablespoons honey
- 2 tablespoons lime juice
- 1.5 tablespoons rice vinegar
- 2 tablespoons fish sauce
- 1/4 cup coconut aminos or low-sodium soy sauce
- For Garnish:
- 1/4 cup green onions, sliced thinly
- 1/3 cup peanuts, crushed or chopped
- Red pepper flakes (optional)
- Lime wedges (optional)
- Cilantro (optional)
Instructions:
Prepare the Chicken: Cut the chicken into 1-inch square pieces. Heat 1 tablespoon olive oil in a large sauté pan over medium-high heat. Add the cubed chicken and cook for 12-15 minutes until browned and fully cooked. Set aside.
Cook the Noodles: While the chicken is cooking, bring a pot of water to a boil and cook the rice noodles according to the package directions. Drain and set aside.
Make the Sauce: In a bowl, whisk together the peanut butter, honey, lime juice, rice vinegar, fish sauce, and coconut aminos (or soy sauce). Set aside.
Sauté Vegetables: In the same pan you used for the chicken, add the remaining olive oil. Add the bell peppers, carrots, garlic, and onion. Sauté uncovered for 10 minutes. Stir in the bean sprouts and cook for an additional 2 minutes.
Scramble the Eggs: Push the veggies to one side of the pan and crack the eggs into the other side. Scramble the eggs until cooked through (about 2 minutes). Stir the eggs into the vegetable mixture and remove everything from the pan. Set aside.
Cook the Sauce: Add the sauce mixture to the empty pan and bring to a boil, stirring constantly for 1 minute. The sauce should bubble and slightly thicken.
Combine Everything: Add the cooked noodles, chicken, veggies, and eggs back into the pan with the sauce. Toss to combine and heat through.
Garnish: Garnish with chopped peanuts, green onions, and optional red pepper flakes, lime wedges, or cilantro.
