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Rainbow Chicken Pad Thai


  • Author: Amy
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30 minutes
  • Yield: 4 1x
  • Diet: Gluten Free

Description

This Rainbow Chicken Pad Thai is the perfect date night or weekday family meal that everyone will go crazy for. No need for take-out with this recipe. Vibrant, crisp veggies, tender, juicy chicken and soft rice noodles all mixed in a luscious salty and sweet pad thai sauce. Gluten-Free and ready in under 30 minutes.


Ingredients

Scale

For the Pad Thai Mixture

  • 1 package of brown rice noodles – 4-6 ounces
  • 1 tablespoon olive oil
  • 2 lbs boneless skinless chicken breast
  • 1 large red bell pepper
  • 1 large green bell pepper
  • 1 cup thinly sliced or shredded carrots
  • 1/2 purple onion – thinly sliced
  • 1/2 cup chopped scallions
  • 3 cloves of garlic – minced
  • 1 tablespoon fresh ginger – minced
  • 23 large eggs

For the Pad Thai Sauce

  • 1/4 cup low-sodium soy sauce
  • 1/4 cup light brown sugar
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon fish sauce
  • 1 tablespoon fresh squeezed lime juice (optional)

Extras for topping

  • Limes
  • Cilantro
  • Dry roasted peanuts – chopped
  • Toasted sesame seeds

Instructions

Cook the noodles

  1. Cook the noodles according to the package instructions and set aside.

Mix up the sauce

  1. Add all sauce ingredients to a small mixing bowl and whisk well to combine.  Set aside.

Cook the chicken

  1. Heat up a large skillet, wok, or heavy-bottomed pan over medium heat and add in 1 tablespoon olive oil.  Add the chicken to the pan once the oil is hot, and toss and cook until the chicken is cooked through, about 5-6 minutes.
  2. Transfer the cooked chicken to a plate or bowl.

Cook the veggies and eggs

  1. Add the veggies to the same pan you cooked the chicken in and toss.  Add a little drizzle of oil if needed.  Cook the veggies for 3-4 minutes until tender.  Add in the minced garlic and ginger, toss and cook for 1-2 minutes until fragrant.
  2. Crack the eggs into a small bowl and lightly whisk.  Make a well in the center of the veggies and pour in the eggs.  Scramble and cook the eggs then mix them in with the veggies.

Put it all together

  1. Add the chicken and noodles to the veggie/egg mixture and toss.  Pour in the sauce and mix it all together.
  2. Sprinkle everything with fresh lime juice and garnish with cilantro and chopped peanuts.
  3. Serve warm and enjoy!

 

Notes

  1. You can add in more veggies like sliced kale, edamame, or bean sprouts for more variety and crunch.
  2. To kick up the spice, add red pepper flake or minced Thai red chili peppers.
  3. Switch up the protein and add in shrimp or sliced cooked pork.
  4. Make this recipe vegetarian by swapping the chicken with crispy cooked tofu or tempeh. You can also check out this Easy Vegetarian Pad Thai.
  5. Make this low-carb by leaving out the rice noodles and adding in some cauliflower rice or zucchini noodles. Butternut squash noodles would also be delicious in this recipe.
  6. To store this recipe. Keep it in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave for 60-90 seconds or over low heat on the stove. 
  • Category: healthy dinner ideas
  • Method: Saute
  • Cuisine: thai
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