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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


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


  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.