Description
A wholesome twist on classic Pad Thai, this bowl features tender chicken, crisp veggies, brown rice noodles, and a creamy peanut sauce. Quick to prepare, customizable, and packed with flavor for a satisfying, healthy meal.
Ingredients
Scale
- 8 oz brown rice noodles (or regular rice noodles)
- 2 tablespoons sesame oil
- 1 lb boneless, skinless chicken breast, thinly sliced
- 2 large eggs (optional)
- 1 cup shredded carrots
- 1 cup bean sprouts
- 1 red bell pepper, thinly sliced
- 3 green onions, sliced
- 1/2 cup chopped fresh cilantro (optional)
- 1/4 cup roasted peanuts, roughly chopped
- 1 lime, cut into wedges
- 1/3 cup natural peanut butter
- 1/4 cup light coconut milk
- 2 tablespoons low-sodium soy sauce (or tamari for gluten-free)
- 2 tablespoons rice vinegar
- 1 tablespoon pure maple syrup (or honey)
- 1 tablespoon sriracha
- 2 cloves garlic, finely minced
- 1 teaspoon grated fresh ginger
Instructions
- Bring a medium pot of water to a boil. Add brown rice noodles and cook according to package instructions (usually 4-5 minutes). Drain and rinse with cold water. Toss with a little sesame oil to prevent sticking.
- In a mixing bowl, whisk together peanut butter, coconut milk, soy sauce, rice vinegar, maple syrup, sriracha, garlic, and ginger until smooth. Add 1-2 tablespoons water if needed for a pourable consistency.
- Heat sesame oil in a large skillet or wok over medium-high heat. Add sliced chicken and cook 4-5 minutes until golden and cooked through. Remove chicken and set aside.
- Optional: In the same pan, scramble eggs until just set. Add chicken back in.
- Add shredded carrots, bean sprouts, bell pepper, and half the green onions. Stir-fry 2-3 minutes until veggies are vibrant but still crisp.
- Add cooked noodles to the pan. Pour in the creamy peanut sauce and toss everything together for 1-2 minutes until noodles are coated. Add a splash of coconut milk or water if dry.
- Remove from heat. Top with cilantro, remaining green onions, chopped peanuts, and lime wedges. Serve immediately.
Notes
Prep all ingredients before cooking for best results. For vegetarian, substitute chicken with tofu or tempeh and omit eggs. Adjust sriracha for desired spice level. Store leftovers in an airtight container for up to 3 days; reheat with a splash of water or coconut milk. Keep toppings separate until serving for freshness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl (about 1/4 of
- Calories: 475
- Sugar: 8
- Sodium: 650
- Fat: 16
- Saturated Fat: 4
- Carbohydrates: 55
- Fiber: 5
- Protein: 30
Keywords: healthy pad thai, chicken pad thai, creamy peanut sauce, easy pad thai, gluten-free pad thai, weeknight dinner, Thai noodles, stir-fry bowl, meal prep, family dinner