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Healthy Chicken Pad Thai recipe from Marvel & Make at marvelandmake.com

Healthy Chicken Pad Thai

Finally a Chicken Pad Thai recipe that is healthy! It doesn't lack in flavor, either. Enjoy a classic restaurant dish in the comfort of your own home made from real ingredients.
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Prep Time 10 minutes
Cook Time 15 minutes
Course Main Course
Cuisine Thai
Servings 6 people
Calories 556 kcal

Ingredients
  

  • 3 tbsp Olive Oil
  • 1 lb Chicken Breasts, sliced
  • ½ tsp Salt
  • 1 Red Bell Pepper, sliced & slices halved
  • 1½ c Carrots, shredded
  • 6 Green onions, whites finely diced & greens cubed
  • 1½ c Sauerkraut or Cabbage or Bean Sprouts
  • 3 Garlic cloves, minced
  • 3 Eggs
  • ½ c Coconut Aminos or Soy Sauce
  • ½ c Creamy Peanut Butter
  • ⅓ c Sucanat or preferred sweetener
  • 2 tbsp Rice Vinegar
  • 1 tbsp Lime Juice
  • 1 tbsp Fish Sauce
  • 12 oz Pre-cooked Udon Noodles
  • ½ c Peanuts (salted or unsalted), chopped
  • Fresh Cilantro

Instructions
 

  • *If using pre-cooked noodles, skip this step. If noodles need to be prepared, cook according to packaging instructions, drain, and set aside.*
  • Prep (shred, slice, chop) the vegetables and set aside.
  • Whisk coconut aminos, peanut butter, Sucanat, rice vinegar, lime juice, and fish sauce together in measuring cup or mixing bowl. Set aside.
    ½ c Coconut Aminos or Soy Sauce, ½ c Creamy Peanut Butter, ⅓ c Sucanat or preferred sweetener, 2 tbsp Rice Vinegar, 1 tbsp Lime Juice, 1 tbsp Fish Sauce
  • Over medium-high heat, coat the bottom of a large Dutch oven or heavy bottom pot with Olive Oil. Once oil is hot, add in chicken and salt. Thoroughly cook chicken, moving around in the pot to prevent sticking. Remove cooked chicken from pot, leaving any oil behind. Set chicken aside.
    3 tbsp Olive Oil, 1 lb Chicken Breasts, sliced, ½ tsp Salt
  • To hot Dutch oven, add bell pepper and cook about a minute. Then add carrots, onions (whites and greens), sauerkraut (or cabbage or bean sprouts), and garlic. Continue to cook, stirring often. Add more oil if vegetables start to stick to the bottom of the pot.
    1 Red Bell Pepper, sliced & slices halved, 1½ c Carrots, shredded, 6 Green onions, whites finely diced & greens cubed, 1½ c Sauerkraut or Cabbage or Bean Sprouts, 3 Garlic cloves, minced
  • Once veggies are cooked (roughly 4-5 minutes), push them aside in the pot. Crack eggs directly into pot and softly scramble. Stir eggs into vegetables.
    3 Eggs
  • Pour liquids (soy sauce & peanut butter blend) into pot and stir to coat vegetables. Add noodles and mix together. Then return chicken to the pot. Allow everything to warm throughout and remove from heat.
    12 oz Pre-cooked Udon Noodles
  • To serve, top with peanuts and cilantro in individual bowls. (Add red pepper flakes for a kick of spice.) Enjoy warm with your favorite people!
    ½ c Peanuts (salted or unsalted), chopped, Fresh Cilantro

Nutrition

Calories: 556kcalCarbohydrates: 45gProtein: 32gFat: 29gSaturated Fat: 5gPolyunsaturated Fat: 6gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 130mgSodium: 1639mgPotassium: 788mgFiber: 6gSugar: 19gVitamin A: 6236IUVitamin C: 37mgCalcium: 69mgIron: 2mg
Keyword bell pepper, carrots, chicken, chicken meat, cilantro, cooked chicken, dutch oven, garlic, green onion, noodles, pad thai, peanut, sauerkraut, soy sauce, thai
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