This spicy chicken Pad Thai is warming, nutritious, and super easy to make. It’s packed with healthy proteins from chicken breast, healthy fats from peanuts, fiber from bell peppers and bean sprouts, and micronutrients from fresh herbs and greens. And few more things….it’s gluten-free and has no added sugars!
Spicy Chicken Pad Thai, that’s what I call a meal that has it all. Healthy carbs, fats, proteins, and tons of flavors. I’ll admit that I am a big lover of Thai cuisine, and I can be a little bit of bias when I talk about it! So, don’t take my words for it. Better cook it yourself, try it and then tell me how much you love it. But before we dive into the recipe itself, let’s talk about all the good things that this stir-fry dish can bring to your table.
It is gluten-free! Unlike the traditional Pad Thai, that contains wheat from a regular soy sauce, this recipe uses Tamari soy sauce that originates from Japan and has little to zero wheat in it.
It is versatile! You can adapt this dish according to your taste and food preferences. I made it with chicken because I love chicken. If you are pescatarian, cook it with shrimps! To make it vegan, use tofu instead of chicken and replace eggs with vegan eggs of your choice or just skip eggs altogether.
Crunchy and sweet bean sprouts! These little guys are rich in potassium, magnesium, and fiber, which may reduce blood pressure. They are also full of vitamin C and iron which help to support the immune system.
No added sugars! You might ask, why am I talking about sugars in here? It is, after all, noodles. Well, initially, Pad Thai sauce that you pour over the noodles contains quite a lot of palm sugar on my taste, so I removed it and never looked back.
To be honest, I am not trying to convince you that it is the healthiest dish you can make, but I tried to make it as healthy as possible, and when I served it to my partner he said that it tastes like heaven.
HOW TO MAKE SPICY CHICKEN PAD THAI?
First off prep the souse by mixing all ingredients together.
Next, we need to prep our noodles. Cook them according to package instructions, rinse under cold water (This is very important!) and set aside. If you forget to do this, the noodles may be overcooked by the time you need to transfer them into the wok.
Crack the eggs into a small bowl, beat them with a fork and set aside.
Heat a large wok or saucepan over medium-high heat. Add olive oil.
When the wok is hot, add the chicken, garlic, and chili peppers. Cook all the way through. Add the bell pepper and cook for another 4 minutes.
Push everything to the side of the wok, as shown in the picture above, so in the middle, you can see the bottom of the wok.
Now it’s time for the eggs! Add the bitten eggs and scramble until fully cooked.
Lastly, add the noodles and the souse into the wok. Combine everything together.
Serve with fresh bean sprouts on the side and top with roasted peanuts, cilantro, green onions, and lime wedges. Squeeze the lime juice over your noodles right before digging in 🙂
SPICY CHICKEN PAD THAI
- 180 g rice noodles
- 500 g chicken breasts pat it dry and cut into small pieces
- 2 eggs
- 1 large red bell pepper or two small bell peppers thinly sliced
- 2 cloves garlic minced
- 2 dried chili peppers or chili flakes minced
- Freshly ground black pepper
- 3 tablespoons fish sauce
- 3 tablespoons tamari soy sauce
- 2 tablespoons peanut butter creamy
- 1 tablespoon apple cider vinegar or rice vinegar
- 180 g fresh bean sprouts
- 100 g roasted peanuts
- 2 green onions
- Sesame seeds optional
- Cilantro chopped
- 1 lime cut in wedges
- Mix the souse ingredients together and set aside.
- Cook noodles according to package instructions. Then rinse under cold water and set aside.
- Beat the eggs in a bowl and set aside.
- Heat a large wok or saucepan over medium-high heat. Add olive oil.
- When the wok is hot, add the chicken, garlic, chili peppers and pinch of freshly ground black pepper. Cook all the way through. Add the bell pepper and cook for another 4 minutes.
- Push everything to the side of the wok so in the middle you can see the bottom of the wok.
- Add the bitten eggs and scramble until fully cooked.
- Add the noodles and the souse into the wok. Combine everything together.
- Serve with fresh bean sprouts on the side.
- Top with roasted peanuts, cilantro, green onions, and the lime wedges. Squeeze the lime over the noodles right before eating.
I don’t like my sprouts being soggy, do you? To keep them sweet and crunchy, don’t add them directly to a wok/saucepan that you use for cooking! I repeat, don’t do it! Better keep them fresh and serve next to your noodles. I know, it’s not like in the original recipe, but we are not going after authenticity over here. I promise you, this sweet fresh crunch will change your Pad Thai experience.
Few words about peanuts. If you’re planning to have leftover noodles for the next day and you want some extra insurance that your peanuts won’t get soggy, use them as a topping instead of combining them with other ingredients.
How spicy is it? I would say it is warming, not burning. But if you don’t like spicy food, no problems! Just omit dried chili peppers or chili flakes, and you’ll be safe.
If you couldn’t find mung bean sprouts in your local grocery store, don’t be upset, I got your back! You can substitute beans with cucumber or zucchini. Cut them into thin matchsticks for a better look!
SHARING IS CARING