Healthy Chicken Pad Thai

Name: Healthy Chicken Pad Thai
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 2
Ingredients: 2 skinless chicken thigh fillets; 1 onion; 1 red bell pepper; 1 carrot; 100 g bean sprouts; 100 g brown rice flat noodles; 3 cloves garlic; 1 red chilli; 1 tbsp ginger; 1 tbsp rapeseed oil; 15 g roasted unsalted peanuts; 2 tbsp lime juice and zest; 1 tbsp low-salt soy sauce; 15 g chopped coriander; 1 handful basil

This lighter chicken pad Thai delivers all the bold, tangy, nutty flavors you expect in a quick homemade stir-fry. Made with brown rice noodles, crisp vegetables, fresh herbs, and a simple lime-soy finish, it's a fresh weeknight dinner that comes together fast.

Servings2 Portions

Prep Time20 Mins

Cook Time12 Mins

Difficulty

Easy

Ingredients

skinless chicken thigh fillets
2
onion
1
red bell pepper
1
carrot
1
bean sprouts
100 g
brown rice flat noodles
100 g
garlic
3 cloves
red chilli
1
ginger
1 tbsp
rapeseed oil
1 tbsp
roasted unsalted peanuts
15 g
lime juice and zest
2 tbsp
low-salt soy sauce
1 tbsp
chopped coriander
15 g
basil
1 handful

Step-by-Step Instructions

Place the brown rice noodles in a large bowl and soak according to the package instructions until just tender. They should still have a little bite, not be fully soft. Drain well and set aside.

Heat the rapeseed oil in a wok or large skillet over medium-high heat. Add the chopped chicken thigh fillets and stir-fry for about 5 minutes, or until fully cooked and lightly browned. Transfer the chicken to a plate, leaving the oil in the pan.

Add the onion, red pepper, and carrot to the wok. Stir-fry for 4 to 5 minutes until the vegetables begin to soften. Stir in the sliced garlic, red chilli, and grated ginger, then cook for 1 to 2 minutes until fragrant.

Add the beansprouts and increase the heat to high. Return the chicken to the wok, then add the drained noodles, peanuts, lime juice and zest, soy sauce, coriander, and basil. Toss everything together gently for 1 to 2 minutes until evenly coated and heated through. Serve immediately.

Chef's Tips

Do not over-soak the noodles or they may break apart in the wok. For extra protein, add a scrambled egg during the final toss. If you prefer a more classic pad Thai flavor, a little fish sauce can replace part of the soy sauce. Leftovers can be refrigerated in an airtight container for up to 2 days.