It is 6pm and the family is hungry. You want something fresh and fast. This High Protein Chicken Pad Thai is your new best friend. It delivers big flavor without the long wait.
This dish is perfect for a busy weeknight dinner. It feels light enough for a warm summer evening. You can have a healthy meal on the table quickly. Your whole family will be asking for seconds.
Why This Recipe Is a Winner
This recipe is a total winner for a healthy reset. It uses lean chicken breast for a huge protein boost. You get all the classic Thai flavors right at home. It is much cheaper than ordering takeout every week.
You control every single ingredient that goes into the pan. This means less sugar and better fats for your family. It is a satisfying meal that leaves you feeling great. Even picky eaters love these tender rice noodles.
Simple Method
Making this dish is surprisingly simple for beginners. You just soak the noodles and whisk the sauce. The cooking happens very quickly in one large skillet. You will feel like a pro chef in your kitchen. Everything comes together in just about thirty minutes.
Ingredients You’ll Need
Most of these items are pantry staples or easy to find. Fresh lime and cilantro really make the flavors pop.
- 8 oz dried wide rice noodles
- 1 lb boneless skinless chicken breast, sliced into thin strips
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 2 large eggs, lightly beaten
- 3 tablespoons tamarind paste
- 3 tablespoons fish sauce
- 1 tablespoon coconut sugar
- 1/2 teaspoon red chili flakes
- 1 cup fresh bean sprouts
- 1/4 cup roasted peanuts, crushed
- 1/2 cup fresh cilantro, chopped
- 2 green onions, sliced
- 1 lime, cut into wedges
Step-by-Step
- Submerge dried rice noodles in hot water for 12 minutes until al dente; drain and set aside.
- In a small bowl, whisk together tamarind paste, fish sauce, coconut sugar, and red chili flakes until the sugar is dissolved.
- Heat vegetable oil in a large wok or heavy-bottomed skillet over medium-high heat.
- Add chicken strips to the wok and stir-fry until the internal temperature reaches 165F (approx 5-6 minutes).
- Add minced garlic and sauté for 30 seconds until aromatic.
- Push chicken to the perimeter of the wok; pour beaten eggs into the center and scramble until fully set.
- Add the prepared rice noodles and sauce mixture to the wok.
- Toss all ingredients vigorously for 2 minutes over high heat until the noodles are evenly coated and translucent.
- Incorporate bean sprouts and green onions; toss for an additional 30 seconds to retain sprout crunch.
- Serve immediately topped with crushed peanuts, cilantro, and fresh lime wedges.
Best Ways to Enjoy It
Serve this dish warm with plenty of fresh lime wedges. The citrus brightens all the savory flavors perfectly. Sprinkle extra crushed peanuts on top for a lovely crunch. You can even serve it family-style in a large bowl.
Set the table and enjoy this restaurant-quality meal at home. It pairs beautifully with a simple chilled cucumber salad. Your family will love the vibrant colors on the plate. It is a true feast for the senses.
Storage & Reheating
Store any leftovers in an airtight container in the fridge. They will stay fresh for up to three days. This makes it a great option for meal prep lunches. To reheat, use a microwave or a hot skillet.
Add a splash of water to keep the noodles moist. This prevents them from sticking together during the reheating process. Do not freeze this dish as the noodles change texture. It is best enjoyed within a few days.
Tips for Best Results
- Don’t skip the fresh lime juice at the end.
- Avoid over-soaking your noodles to prevent them from getting mushy.
- Prep all your ingredients before you start the heat.
- Use a very hot pan to get that classic sear.
- Double the recipe if you are cooking for a crowd.
- Add a handful of fresh summer peppers for extra color.
- Scramble the eggs fully before mixing them with the noodles.
- Crush your peanuts right before serving for maximum crunch.
Ways to Switch It Up
- Swap chicken for extra-firm tofu for a vegetarian option.
- Use shrimp instead of chicken for a quick seafood twist.
- Swap coconut sugar for honey for a milder sweetness.
- Add sliced bell peppers for more crunch and vitamins.
- Increase the chili flakes if you love a spicy kick.
Common Questions
Can I make this ahead of time?
Yes, you can prep the sauce and chicken early. Simply store them separately in the fridge until ready. This makes the final cooking process even faster.
What if I cannot find tamarind paste?
You can use a mix of lime juice and brown sugar. It provides a similar tangy and sweet profile. However, tamarind gives it the most authentic flavor.
Will my kids eat this?
Most kids love the mild, sweet, and salty noodles. You can leave out the chili flakes for them. Let them help sprinkle the peanuts on top.
I hope this fresh Pad Thai makes your weeknights a little easier. It is such a joy to share a healthy meal with the people you love. Give it a try tonight!
— Lidia
High Protein Chicken Pad Thai
Ingredients
- 8 oz dried wide rice noodles
- 1 lb boneless skinless chicken breast, sliced into thin strips
- 2 tablespoons vegetable oil
- 3 cloves garlic , minced
- 2 large eggs , lightly beaten
- 3 tablespoons tamarind paste
- 3 tablespoons fish sauce
- 1 tablespoon coconut sugar
- 1/2 teaspoon red chili flakes
- 1 cup fresh bean sprouts
- 1/4 cup roasted peanuts, crushed
- 1/2 cup fresh cilantro, chopped
- 2 green onions , sliced
- 1 lime , cut into wedges
Instructions
- Submerge dried rice noodles in hot water for 12 minutes until al dente; drain and set aside.
- In a small bowl, whisk together tamarind paste, fish sauce, coconut sugar, and red chili flakes until the sugar is dissolved.
- Heat vegetable oil in a large wok or heavy-bottomed skillet over medium-high heat.
- Add chicken strips to the wok and stir-fry until the internal temperature reaches 165F (approx 5-6 minutes).
- Add minced garlic and sauté for 30 seconds until aromatic.
- Push chicken to the perimeter of the wok; pour beaten eggs into the center and scramble until fully set.
- Add the prepared rice noodles and sauce mixture to the wok.
- Toss all ingredients vigorously for 2 minutes over high heat until the noodles are evenly coated and translucent.
- Incorporate bean sprouts and green onions; toss for an additional 30 seconds to retain sprout crunch.
- Serve immediately topped with crushed peanuts, cilantro, and fresh lime wedges.
