Healthy Chicken Pad Thai

Servings 4 servings


  • 7 oz pad Thai rice noodles from 14-oz package
  • 3 tablespoons soy sauce
  • 3 tablespoons water
  • 2 tablespoons fish sauce
  • 1 tablespoon cornstarch
  • 3/4 lb boneless skinless chicken thighs cut into 1/2-inch strips
  • 2 tablespoons Thai red curry paste
  • 2 tablespoons vegetable oil
  • 2 cups coarsely chopped fresh cauliflower florets
  • 1 red bell pepper cut into thin strips
  • 3 green onions thinly sliced on the bias
  • 1/4 cup chopped roasted salted peanuts
  • 1/4 cup cilantro leaves chopped
  • 2 tablespoons mint leaves chopped
  • 1 lime cut into wedges


  • In large microwavable bowl, place 8 cups water. Microwave uncovered on High 4 to 5 minutes or until boiling. Break noodles into 4-inch pieces, and let soak in hot water until softened, about 8 minutes. Drain; set aside.
  • In small bowl, stir soy sauce, 3 tablespoons water, fish sauce and cornstarch with fork. Set aside.
  • In medium bowl, mix chicken thighs and curry paste; stir to thoroughly coat. In 12-inch nonstick skillet, heat 1 tablespoon of the vegetable oil over medium-high heat until hot but not smoking. Add chicken in an even layer. Cook 2 to 3 minutes, without moving, until browned. Turn chicken, and cook 2 to 3 minutes longer or until no longer pink in center. Pour chicken with drippings into small bowl, and cover with foil; wipe out pan. Add remaining tablespoon of oil; place over medium-high heat, then add cauliflower and bell pepper, and cook 4 to 5 minutes, stirring occasionally, until softened.
  • Add soy mixture, drained noodles and chicken with drippings; stir to combine. Reduce heat to low. Simmer 1 to 2 minutes, stirring constantly, until sauce is thickened. Stir in green onions, peanuts and herbs. Divide mixture among 4 plates. Serve with lime wedges.


Make sure you have everything cut, chopped, washed and laid out, ready to cook before-hand, this will save a lot of time!!