Am I allowed to say that this healthy pad thai recipe is the freaking best? Because it is.
I’ve always loved pad thai, I just don’t eat it that often because most restaurant versions aren’t great for you. I’m not sure what took me so long to make my own healthy pad thai recipe because it’s so easy! You just need to use authentic ingredients, like fish sauce and sriracha, to get that true pad thai flavor. I made this recipe healthier by cutting way down on the sugar and oil. I also used unrefined coconut sugar in place of cane sugar and olive oil instead of canola.
This recipe uses chicken, but you’re welcome to use organic tofu instead for a vegetarian version. I don’t recommend leaving out the peanuts or the Thai basil at the end, but if you need to, you can substitute regular basil.
This is one of those recipes that is really easy to make in bulk, so if you’re cooking for a large family or guests, you can easily double all of the ingredients.
I think leftovers are delicious, so feel free to make extra for lunches throughout the week. Your coworkers will be jealous when they start to smell your leftovers heating up in the office kitchen!
- 8 oz. uncooked flat rice noodles (pad thai noodles)*
- 2 Tablespoons coconut sugar or brown sugar
- 2 Tablespoons low-sodium soy sauce
- 1.5 Tablespoons fish sauce
- 1.5 Tablespoons fresh lime juice
- 1 Tablespoon sriracha
- 1 teaspoon sesame oil
- 3 Tablespoons olive oil
- 12 oz. chicken thighs (or breasts), trimmed of excess fat, sliced into thin strips
- 2 eggs, lightly beaten
- 1 cup green onions, cut into ½ inch pieces
- 1 bell pepper, thinly sliced
- 5 cloves garlic, minced
- 1 cup mung bean sprouts
- ¼ cup peanuts, chopped
- ⅛ cup Thai basil, thinly sliced
- additional limes for serving
- Cook the rice noodles according to package directions. Drain and set aside.
- In a small bowl combine the coconut sugar and next five ingredients (through sesame oil). Set aside.
- Heat a large skillet over medium-high heat. Add 2 Tablespoons of the olive oil. When hot, add the chicken. Allow to sear on one side for 1 minute, then toss to fully cook. When cooked, remove the chicken from the pan and place in a bowl. Turn the heat to medium-low and add the egg to the pan, stirring constantly. When just slightly set, remove the egg and place it in the bowl with the chicken.
- Add the remaining 1 Tablespoon of oil to the pan and return the heat to medium-high. Add the green onions and bell pepper and sauté for 3 minutes. Then add the garlic and cook for an additional 30 seconds. Return the chicken and egg to the pan. Then add the sauce and the rice noodles and toss so the sauce thoroughly coats all ingredients. Remove from heat and add the bean sprouts.
- Portion into bowls and top each bowl with peanuts and sliced Thai basil. Serve with additional lime wedges if desired.
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