Healthy Pad Thai

This healthy pad Thai has whole wheat rice noodles stir fried with colorful veggies and chicken and tossed in a sweet, spicy, and tangy peanut sauce. This is an easy and delicious weeknight dinner that comes together in less than 30 minutes!

Healthy Pad Thai

This healthy pad Thai is my new favorite, quick weeknight meal!

I recently discovered that we have a delicious Thai place in town. Unfortunately, they are across town and don’t delivery. So getting Thai takeout was not going to happen often.

Since Pad Thai is one of my favorite dishes, I wanted to create my own recipe that I could make at home.

This Pad Thai is super simple to make and tastes amazing. Most of the sauce ingredients are pantry staples and dinner is on the table in less than 30 minutes. The sauce is spicy, sweet, and salty – total addicting. It’s tossed with brown rice noodles and a broccoli slaw and garnished with chopped peanuts, lime juice, cilantro and green onions. It’s bright, healthy and delicious.

Turns out, it’s even better than takeout!

How is it healthier?

I lightened this dish up in several ways. One, there is no refined-sugar. Instead, I use honey and coconut sugar. I also use brown rice noodles that are made from brown nutrient and fiber packed rice instead of white rice. Finally, I use a ton of broccoli slaw so it’s the perfect ratio of noodles and veggies.

Does this healthy pad Thai really take less than 30 min to make?

Yaas! I saved time by using pre-cut broccoli slaw – it contains purple cabbage, broccoli and carrots and is already julienned so you do not have to do any veggie chopping yourself. To really save time, you can also find pre-cut chicken pieces that are ready to use in stir fries.

Everything is also cooked in one pan which leads to an easy cleanup. Yes!

Finally, the homemade sauce uses simple ingredients (that are always in my pantry!) and is made using the microwave so no extra sauce pans or constant whisking to make!

Main Ingredients

• brown rice noodles
• brocoli slaw
• eggs
• chicken, optional
• fresh garlic
• sauce ingredients

Equipment Needed

• Wok or large skillet
• spatula
• microwave safe bowl

Other easy delicious meals

• Fig, prosciutto, and goat cheese flatbread
• Rainbow curry soba noodle bowls
• Simple Brussel Sprout Salad

Print

Healthy Pad Thai

Brown rice noodles stir fried with colorful veggies and chicken and tossed in a sweet, spicy, and tangy peanut sauce. This is an easy and delicious weeknight dinner that comes together in less than 30 minutes!

Prep Time 5 minutes

Cook Time 20 minutes

Servings 4 people

Author Dani

Ingredients

For Sauce,

• 2 tablespoons soy
• 2 tablespoons peanut butter
• 2 tablespoons coconut sugar
• 1 tablespoon rice wine vinegar
• 1 tablespoon sweet chili sauce honey will work too
• 1 tablespoon fish sauce
• 1 teaspoon siracha more or less to taste
• Juice of half a lime

For Pad Thai

• 4 ounces brown rice noodles cooked according to package instructions
• 2 cups broccoli slaw
• 2 eggs whisked
• 1/2 pound chicken cut into small pieces, optional
• 2 teaspoons chopped garlic
• 1/4 cup chopped cilantro
• 1/4 cup chopped peanuts
• 1/4 cup chopped green onions
• Lime wedges for garnish

Instructions

1. In a small bowl, add all of the sauce ingredients. Microwave for 30 seconds. Whisk until well-combined and smooth. Set aside.

2. Meanwhile, heat a tablespoon or so of oil in a wok or large skillet. If using, add in chicken, season liberally with salt and pepper, and cook for 3-5 minutes or until golden brown on the outside and cooked thoroughly on the inside. Remove from pan and set aside.

3. Heat another tablespoon of oil and add the broccoli slaw. Cook for 3-5 minute or until the slaw is slightly softened and browned. Add in a little more oil, then add the chopped garlic and cook until garlic is fragrant, about a minute (make sure not to burn). Push, the brocoli slaw to the side of the pan and add in the eggs and cook like you would scramble eggs so you ahcieve nice fluffly curds.

4. Add in the chicken and the cooked rice noodles and stir until all of the ingredients are well-combined.
5. Pour in the peanut Pad Thai sauce and mix well with everything in the pan.
6. Divide the Pad Thai between four bowls and garnish each with the chopped green onion, peanuts, cilantro, and a lime wedge.
7. Serve and enjoy!

Recipe Notes

Store any leftovers in airtight container in the fridge for 4-5 days.

 

I found the brown rice noodles at Fresh Thyme. Can also use white rice noodles if cannot find the brown rice noodles. 

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