I’m sharing a Healthy Chicken Pad Thai Recipe that packs flat rice noodles, thinly sliced chicken breast, creamy peanut butter, tangy tamarind paste and fresh lime. Crunchy bean sprouts, scallions and chopped roasted peanuts add texture. Ready in about 30 minutes, it’s a quick, flavorful weeknight meal that’ll make you curious.

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You won’t know this Chicken Pad Thai isn’t from your favorite takeout spot. I toss soaked flat rice noodles with thinly sliced chicken breast and a creamy peanut butter sauce that gets brightness from tamarind paste and a squeeze of lime.

Bean sprouts, scallions and chopped roasted peanuts give crunchy contrast so every bite keeps you guessing. I call it my go to Chicken Pad Thai recipe when I want an easy, healthy Thai chicken noodles stir fry in about 30 minutes.

If you like a little heat this spicy pad thai recipe chicken will probably become your new favorite.

Why I Like this Recipe

* I like how the flavors all mix together, its bold and interesting without being messy
* I like that it comes together fast so I can throw dinner together on busy nights, no stress
* I like that leftovers actually taste better the next day and I look forward to eating them, kinda weird but true
* I like that it feels a bit special for guests yet still easy enough for a regular weeknight meal

Ingredients

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Rice noodles: mainly carbs, quick energy, gluten free, not much fiber or protein
Chicken breast: lean protein, builds muscle, low fat when skin removed, keeps you full
Peanut butter: healthy fats and protein, adds creaminess and mild sweetness, its calorie dense
Tamarind paste: tangy sour flavor, balances sweet salty, small amounts add vitamin C
Fish sauce: salty umami boost, fermented depth, very strong so use sparingly
Eggs: scrambled bits add protein, richness and texture, cheap and filling
Bean sprouts: crunchy low calorie, add fiber and freshness, quick wilt when tossed
Peanuts: crunchy protein and healthy fats, salty nutty finish, great garnish

Ingredient Quantities

8 ounces dry flat rice noodles (rice stick noodles, soak or cook per package directions)

1 pound boneless skinless chicken breast, thinly sliced

2 tablespoons vegetable oil or other neutral oil

2 large eggs, lightly beaten

3 cloves garlic, minced

1 small shallot, thinly sliced (or 1/4 cup red onion), its mild so use what you got

1 cup bean sprouts, rinsed

3 scallions, trimmed and sliced into 1 inch pieces

1 medium carrot, julienned or thinly sliced

1 small red bell pepper, thinly sliced

1/2 cup roasted peanuts, coarsely chopped

1/4 cup creamy peanut butter (natural unsweetened works best)

3 tablespoons tamarind paste (or 2 tablespoons lime juice plus 1 tablespoon rice vinegar as a quick sub)

3 tablespoons fish sauce

2 tablespoons low sodium soy sauce

2 tablespoons brown sugar or 1 tablespoon honey

2 to 3 tablespoons lime juice, freshly squeezed, add more if you like it tangy

1/4 cup warm water or low sodium chicken broth to thin the sauce as needed

1 tablespoon sesame oil, optional for extra aroma

1 to 2 teaspoons chili flakes or 1 teaspoon Sriracha, adjust for heat

Fresh cilantro leaves, optional for garnish

Lime wedges for serving

How to Make this

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1. Soak or cook 8 ounces rice noodles according to package directions until just tender, drain well and toss with a tiny splash of oil so they don’t stick, set aside.

2. Whisk the sauce: in a bowl combine 1/4 cup creamy peanut butter, 3 tablespoons tamarind paste (or 2 tablespoons lime juice plus 1 tablespoon rice vinegar), 3 tablespoons fish sauce, 2 tablespoons low sodium soy sauce, 2 tablespoons brown sugar or 1 tablespoon honey, 2 to 3 tablespoons fresh lime juice, 1/4 cup warm water or low sodium chicken broth to loosen, 1 tablespoon sesame oil if using, and 1 to 2 teaspoons chili flakes or 1 teaspoon Sriracha; taste and adjust for salty sweet and sour, add more water if it’s too thick.

3. Prep the pan: heat a large wok or skillet over medium high and add 2 tablespoons vegetable oil, let it get hot but not smoking.

4. Cook the chicken: add 1 pound thinly sliced boneless skinless chicken breast and sear until just cooked through and browned on the edges, about 4 to 6 minutes total depending on thickness, remove to one side of the pan or transfer to a plate.

5. Eggs and aromatics: turn the heat down slightly, pour in 2 lightly beaten eggs and scramble quickly until just set, push eggs to the side then add 3 cloves minced garlic and 1 small thinly sliced shallot (or 1/4 cup red onion) and cook 20 to 30 seconds until fragrant.

6. Veggies: add 1 medium julienned carrot and 1 small thinly sliced red bell pepper to the pan and stir fry 1 to 2 minutes so they soften but still have bite.

7. Combine: add the drained noodles and the reserved chicken back to the pan, pour the peanut sauce over everything and toss with tongs or two spatulas until the noodles are evenly coated and heated through, add more warm water or broth 1 tablespoon at a time if you need to loosen the sauce.

8. Finish: toss in 1 cup rinsed bean sprouts and 3 scallions trimmed and cut into 1 inch pieces in the last 30 seconds so they stay crisp, remove from heat and stir in 1/2 cup coarsely chopped roasted peanuts.

9. Serve: plate and garnish with extra chopped peanuts, fresh cilantro leaves if you want, and lime wedges for squeezing, give extra chili flakes or Sriracha on the side for anyone who wants more heat.

Equipment Needed

1. Large wok or large nonstick skillet for stir frying the chicken and noodles
2. Large pot for soaking or boiling the rice noodles
3. Colander or fine mesh strainer to drain the noodles well
4. Medium mixing bowl and a whisk or fork for the peanut sauce
5. Tongs or two spatulas to toss the noodles without breaking them
6. Cutting board and a sharp chef’s knife for slicing chicken and veggies
7. Measuring cups and spoons for the sauces, sugar and lime juice
8. Small bowl to beat the eggs and a rubber spatula to scrape the pan

FAQ

How should I prep the rice noodles so they dont go mushy?

Soak or cook them exactly like the package says, then drain well. If you soak, use warm water until theyre pliable not soft, about 20 to 30 minutes depending on thickness. Finish them in the pan with the sauce for a minute so they absorb flavor. Dont overcook before the wok or they will fall apart.

Can I swap the chicken for something else?

Yes. Tofu, shrimp or sliced pork all work great. Press and dry tofu then pan fry until crisp, shrimp just needs a couple minutes, pork cooks a bit faster than chicken so watch it. Adjust cook times so proteins stay juicy.

No tamarind paste what can I use instead?

Use 2 tablespoons fresh lime juice plus 1 tablespoon rice vinegar like the recipe notes, or add a touch more brown sugar if it needs roundness. Tamarind gives that sweet sour backbone so taste and tweak until it balances salty sweet and tangy.

How do I make this healthier or less oily?

Use less oil and a nonstick pan, cook in smaller batches so everything sears not steams, use low sodium soy sauce and extra veggies like more carrots and bean sprouts. Swap half the peanut butter for plain Greek yogurt for creaminess if you want less fat but add more lime to keep the flavor bright.

What if someone is allergic to peanuts?

Skip the peanuts and use toasted sesame seeds or pumpkin seeds. For the sauce try sunflower seed butter or tahini in place of peanut butter, but know the flavor will change. Always check for cross contamination if allergy is severe.

How should I store and reheat leftovers?

Keep in an airtight container in the fridge up to 3 days. Reheat in a skillet over medium heat with a splash of warm water or broth so it loosens up, toss until hot. Microwave works too but add a little liquid and fresh lime after heating to brighten it back up.

The Best [And Healthiest!] Chicken Pad Thai Recipe Substitutions and Variations

Rice noodles: swap for whole wheat spaghetti or brown rice pasta, or go low carb with zoodles (spiralized zucchini). If using spaghetti just break to fit and cook per package; for zoodles toss 1 to 2 minutes in the hot pan to soften.
Chicken breast: use firm tofu (press, cube and pan fry till golden) or shrimp, or thinly sliced pork. Tofu soaks up the sauce and keeps it lighter, shrimp cooks faster so watch the pan.
Peanut butter / roasted peanuts: swap with almond or cashew butter for similar creaminess, or tahini. For crunch use chopped cashews or toasted sunflower seeds if someone has a peanut allergy.
Fish sauce / tamarind paste: replace fish sauce with low sodium soy sauce or coconut aminos plus a splash of lime. Replace tamarind with 2 tbsp lime juice and 1 tbsp rice vinegar (quick and very close).

Pro Tips

1) Undercook the rice noodles a touch, not all the way done, cause they’ll finish in the pan and you want chew not mush. Toss them with a little oil right after draining so they don’t glue together while you finish everything else.

2) Warm the peanut butter a bit (microwave 10-15 seconds or stir with warm water) before mixing the sauce, it blends way smoother and you wont get clumps. Taste and tweak for sweet, salty, sour — add tiny splashes of lime or fish sauce until it sings.

3) Get the pan screaming hot and dont crowd the chicken, sear it fast for little browned edges that add flavor. If your pan is small cook protein in batches then combine at the end so everything fries instead of steams.

4) Keep crunchy stuff till the last 30 seconds (bean sprouts, scallions, peanuts) so they stay bright and crisp. Same for eggs — scramble quickly and push aside so they dont overcook into rubber.

5) Make the sauce ahead and refrigerate for an hour if you can, the flavors mellow and deepen; if it firms up just whisk in a few tablespoons warm water or broth before using. Serve extra lime and chili on the side so everyone can tune it to their taste.