Spicy chicken pad thai has been our new go-to! Packed full of flavor and so easy, this is the perfect healthy weeknight meal!
Listen. Here is the deal. I actually struggle with what to make for dinner A LOT! And I know I am not the only one. So when I hit the jackpot on a recipe we love then it is on regular rotation over here.
I know I am not alone in this, but I just get tired of what we eat. We eat very healthy around here and sometimes I am just plain worn out and creatively drained to be able to think of something new and fun to make for us for dinner. So we end up just eating some sort of protein, usually cooked in the sous vide because #easy, a veggie (canned green beans and roasted asparagus are my go-to's), and sometimes a carb like rice or quinoa just depending on what we have and sounds good.
So when I do experiment with some recipes or find ones like this salad that is
- easy to make - like that is #1 a must
- uses things we have on hand
- and make great leftovers
then it is a keeper in our book!
Recently I just couldn't eat chicken the same ole way again. Ugh. I was OVER IT!
So I ended up tossing some chicken thighs in the skillet, sautéed up some veggies that needed to be used up, found some random rice noodles in our pantry that we had, and made a super simple sauce and WALAA.......healthy spicy chicken pad thai was born!
Justin LOVES Thai food. We love Asian cuisine. This was fast and easy. Used up things I had in my fridge. Healthy. AND SO STINKING GOOD!
Like I made enough for leftovers and we ate it all that first night kinda good!
So have I convinced you yet?! lol Put this on your "must make because like what even do I make for dinners anymore" list. You won't be sorry!
- Chicken Thighs - boneless and skinless
- Bell Peppers - red, yellow, or orange is great!
- Sesame Oil
- Olive Oil
- Rice Noodles
Pad Thai Sauce
- Soy Sauce or Coconut Aminos
- Rice Wine Vinegar
- Red Pepper Flakes
- Chopped Peanuts
How to Make
Healthy spicy chicken pad thai can be made in 30 minutes. A lot of the prep work and chopping can be done while things are sautéing and cooking.
Things that will help make this recipe quick:
- put the noodles on to cook first and then get the sauce together as that is cooking
- start dicing your chicken as the noodles finish
- dice your peppers and onion as the chicken cooks
Then you just toss everything together. So save yourself some time and prep as you cook the different elements. I promise it is so easy!
- Make rice noodles according to package directions. NOTE - I only used about half of the package (roughly 7 ounces) and found that to be plenty. You can add more or less if you like. Set aside until needed.
- In a small bowl, add all the ingredients for the sauce. Whisk and set aside until needed.
- Dice chicken thighs into small bite sized chunks and add to a dutch oven on medium heat with 2 tablespoons of olive oil. Cook for 10-15 minutes until the chicken is fully cooked through and the edges are starting to get browned and crispy. (the smaller you cut the chicken the faster they will cook)
- Remove the chicken and set on a plate for later.
- In the same skillet, add sesame oil and remaining olive oil. Add in the bell peppers and onion that has been both thinly sliced. Saute for about 5 minutes on medium low until they both start becoming soft.
- Move the peppers and onions to the side and crack 2 eggs in the dutch oven. Stir to scramble in the middle a little and then gently combine with veggies.
- Add in your chicken, noodles, and sauce. Gently toss with tongs to make sure everything is coated. Let shimmer for 5 minutes. You can add a splash of water or more soy sauce if the noodles start absorbing too much liquid.
- Remove from the heat and serve immediately. Top with chopped peanuts, minced cilantro, a squeeze of a lime wedge, and some siracha if extra spice is desired.
Variations and Substitutions
If you are not a fan of heat, no biggie! Reduce the amount of red pepper flakes and don't use siracha as a topping. If you like the spice though like my husband, bump up each of those!
Switch up the veggies! Like I said earlier, this recipe was born out of using up what we had on hand. Toss in some asparagus, zucchini, carrots, snow peas, or a frozen fajita or stir fry blend!
Toss in a different protein! I have made this with leftover chicken we had too. So it is a great way to repurpose protein if it is minimally seasoned. You could also use beef or tofu if you wanted to!
Basically, like usual - use what you have and make this healthy spicy chicken pad thai work for you!
Frequently Asked Questions
Yes! This pad Thai recipe is gluten-free! Rice noodles are gluten-free but just make sure you use coconut amnios, Tamari, or a gluten-free specified soy sauce.
Absolutely! Just add more or less of the red pepper flakes by ⅛ teaspoon at a time. Also, you can add a tablespoon or so of siracha into the sauce with the other ingredients and mix in. Trader Joe's has an awesome chile sesame oil that I have used that adds another dimension of flavor and spice too!
Store healthy pad Thai in an airtight container in the fridge for 3-4 days. This makes great leftovers - even cold!
I like to make this hot and fresh right when we want it. So it is best to make it when needed. However, this makes great leftovers to enjoy for lunches or dinner the next night!
More Easy Dinner Recipes
- Easy Dutch Oven Chicken Cacciatore
- Chili Con Carne
- 3 Ingredient Pizza Dough
- Grilled Lemon and Herb Chicken Skewers
- Sheet Pan Quesadilla
- Easy Maple Dijon Salmon
- Easy Chicken and Spinach Skillet Pasta
- Quick and Easy 15 Minute Chicken Stir Fry