Healthy Chicken Pad Thai Recipe (w/ Sweet Potato Noodles!) (2024)

skip the takeout and make this chicken pad thai recipe

I might be biased, but this chicken pad thai recipe is 100% better than your typical takeout!

We actually ordered some takeout the other week and Michael got pad Thai. I obviously took a few bites but wasn’t that impressed. I wanted more flavor, way more vegetables and protein, and more sauce. So I am taking matters into my own hands and we are making our own healthy, flavor-packed version!

It’s loaded with chicken and lots of fresh vegetables, and the kicker is we are using sweet potato noodles! I know that is not your traditional pad thai recipe, but I love the sweetness it brings to the recipe, plus the addition of another vegetable.

It’s made in one pan, ready in 40 mintues, and something everyone will love.

What is pad thai?

Pad thai is a popular street food dish in Thailand that consists of stir-fried noodles with some vegetables, eggs, and sometimes protein. It is tossed with sweet, savory, and slightly sour sauce to bring it all together.

Is pad thai healthy?

Pad thai can be a healthy addition to one’s diet as it is a good source of carbs, protein, and vegetables. It’s important to be mindful of servings sizes as when eating out at a restaurant, it can be heavy on fat and carbs, and lower on protein. When making meals at home, you have full control over what ingredients you are using.

This chicken pad thai recipe is packed with protein and veggies, uses sweet potato noodles for more veggies and micronutrients, and has no added sugar.

Ingredients

• chicken breast
• sweet potato noodles– we are using veggie noodles instead of traditional rice noodles. It adds a great sweetness and makes this dish a little lower-carb.
• eggs
• red bell pepper
• mushrooms
• onion
• garlic
• oil
• green onion
• cilantro
• pad thai sauce– a mix of almond butter, tamarind, coconut aminos, and more. More notes on how to make this are below.
• toppings of choice– bean sprouts, lime juice, chopped almonds or peanuts, red pepper flakes….

How to make chicken pad thai

1. Make your sweet potato noodles.Run your sweet potatoes through your spiralizer on the smallest settings and set aside.
2. Make the pad thai sauce.In a small bowl or jar, add the sauce ingredients and whisk to combine, or use an immersion blender (my preference). Adjust according to taste and set aside.
3. Scramble eggs.In a large sauté pan or wok over medium-low heat, add 1/2 tablespoon oil, and let it get hot. Add the eggs and stir constantly until scrambled, but not cooked all the way through (they will go back in the pan), about 1-2 minutes. Remove and set aside.
4. Cook the chicken.Add your remaining tablespoon of oil. Add sliced chicken and salt and pepper and saute for 5-7 minutes, stirring occasionally, until browned. Remove from the pan, leaving the juices behind, and set aside.
5. Saute the veggies.Add onions and sauté for 2-3 minutes until slightly softened. Add garlic and saute for another minute. Next, add sweet potato noodles and peppers and sauté for 6-8 minutes, stirring frequently. Add in mushrooms and sauté for another 2-3 minutes.
6. Assemble.Add cooked chicken and residual juices, scrambled eggs, and sauce to the pan, and mix well to combine. Let simmer for 2-3 minutes until everything is cooked through and the flavors are combined. Turn off the heat and stir in green onion and cilantro.
7. Enjoy!Serve with sides of your choice and enjoy!

How to make pad thai sauce

Pad thai sauce is pretty simple and made with a few ingredients. This version is typical of authentic pad thai sauce minus the sugar and with the addition of almond butter. I love the creaminess it adds to the dish and it really helps thicken the sauce without the addition of any added flour, cornstarch, or gums.

Pad thai sauce:

• coconut aminos– gluten and soy-free soy sauce substitute
• almond butter– adds a great creaminess and savoriness to the dish
• rice vinegar– adds a little sweetness
• fish sauce– adds umami flavor
• tamarind paste– made from sweet & sour fruit and is a staple in pad thai
• lime juice– citrus to bring out the flavors
• red pepper flakes– for some spice
• salt andpepper

Simply add the ingredients bowl or blender and mix to combine! Adjust according to taste if desired.

A few notes about tamarind paste – I would highly suggest getting it as it is essential in Pad Thai. It is a unique flavor and I absolutely love it – a little sweet, but also pretty sour. You can find tamarind paste at Whole Foods, in your local Asian grocery store, or on Amazon!

Meal prep chicken pad thai

This recipe is great for meal prep! It saves well and reheats well too. I actually just like eating it cold for leftovers, but I know not everyone likes cold food. As it sits, the flavors come together even more too. You can either prep the full thing or just do some parts in advance.

• partial prep– spiralize your noodles and store them in a container until ready to cook. Make the sauce and store it in the jar on the counter. You can also chop up your vegetables if you want.
• full prep– prepare the dish as written and portion out servings for meals during the week.

Storage and reheating

• refrigerator– store it in an airtight container in the fridge for up to 4-5 days.
• freezer– this recipe would be perfect for freezing. You can either freeze the whole recipe in a large container or individual servings. It should last up to 3 months in the freezer.
• reheating– reheat it in the microwave or a skillet until warmed through.

More healthy chicken recipes

• sheet pan za’atar chicken with veggies
• Thai coconut chicken curry
• peanut butter chicken stir fry
• greek chicken meatballs
• buffalo chicken casserole

If you love quick and easy meals and want to learn how to build a balanced plate, check out our FREEHow to Build a Balanced Plate Guide!