Healthy Chicken Pad Thai

Published 4 days ago• 6 minute read

Published by:

Liz Marino

| 06/03/2025 | Last Updated: 06/05/2025

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Skip takeout and make this recipe instead! A gluten free pad thai recipe that is high protein and delicious! Packed with veggies, chicken and brown rice noodles.

a bowl of Healthy Chicken Pad Thai on a bright blue background

This post was originally shared in 2016 but has since been updated.

This Healthy Chicken Pad Thai is everything you love about traditional pad thai, made better for you!

Jam packed with ALL the veggies, lean protein, and healthy carbs thanks to brown rice noodles – it’s an easy meal everyone will love! The pad thai sauce is full of flavor, and naturally gluten-free!

Savory, filling and delicious – this is one of my absolute favorite healthier dinners!

A white bowl filled with Healthier Chicken Pad Thai. A gold fork is off to the side with a bite of noodles swirled on to it with a white linen in the background

Ingredients for Healthy Pad Thai in small white bowls on a bright blue background - veggies, honey, oil, fish sauce, coconut aminos, rice wine vinegars, peanuts, noodles and chicken.

You can sub olive oil with avocado oil or canola oil

: Boneless skinless thighs or chicken tenders will also work. We also have a Thai Chicken Wings recipe that is delish!

You can sub in shrimp for the chicken if you’d like. Shrimp take much less time to cook, depending on their size I would cook about 2 minutes on each side until shrimp begin to turn pink. You can also use shaved steak/beef if you prefer! I have not tried this recipe with cooked tofu but I think it would work!

You can simply omit the eggs.

You might have a hard time finding bean sprouts. You can just skip them or sub in more vegetables.

You can omit the bean sprouts if you’re having a hard time finding them. Bulk up the dish by adding more carrots or peppers! I’ve also added in mushrooms and sliced zucchini and it was yummy!

: Feel free to skip the chicken and bulk up on veggies to make this vegetarian!

: If you can’t find or don’t have fish sauce you can sub it in for more coconut aminos or soy sauce. It won’t taste the same but it will still be good! I promise you will not taste the fishy-ness of fish sauce.. I don’t eat fish and absolutely love the flavor it gives! (It does have a bit of an off-putting smell if this is your first time cooking with it, don’t be alarmed!)

If you don’t have coconut aminos – substitute soy sauce or Bragg’s liquid aminos. If you use Bragg’s use 1/2 the amount as it is much saltier.

I have not tried making this recipe without peanuts/peanut butter. Sunflower butter or cashew butter may work but I’m not sure how they will affect the taste. I don’t think almond butter will taste good in this recipe.

Typically pad thai is made with tamarind paste, but it’s not something that I often cook with. I find that the lime juice helps give it that tangy taste!

An overhead image of pad thai sauted in a white pan a blue background

The next time you’re craving takeout, try making this instead.

It takes the same amount of time to make as you’re probably going to have to wait for delivery anyways, so you might as well try it!

If you can’t find fish sauce near you, for it. It definitely will not taste as good as the fish sauce adds such a yummy flavor, but it will be ok!

Two white bowls filled with Healthy Chicken Pad Thai on a bright blue background

This healthy pad thai will last for 3-4 days in an airtight container in a refrigerator.

You can reheat this pad thai in the microwave or on the stovetop, but we recommend reheating on the stove. Sauté over low heat on the stove. You can add a splash of water to loosen up the sauce.

: I haven’t tried freezing this pad thai, but I don’t think it would work well. I think the noodles will get very mushy.

A close up of a white bowl of pad thai noodles on a bright blue background. Peppers, carrots and bean sprouts are tossed with the saucy noodles with crushed peanuts on top.

Yes, I’ve also tested this recipe with zucchini noodles and it was delicious. I definitely prefer brown rice noodles, but the last time I made it I did a 50/50 split zoodles to brown rice noodles and it was so yummy!

Make sure to really squeeze all the liquid out of the zucchini noodles with a paper towel. You can squeeze most of the liquid out, then leave them on top of a paper towel to absorb more liquid while you are cooking. Add them at the very end, and do not pre-cook them.

An overhead views of Healthy Pad Thai on a bright blue background. There's a gold fork in the bowl with a swirl of healthy noodles waiting to be eaten.

a bowl of Healthy Chicken Pad Thai on a bright blue background

Move the chicken breasts onto a cutting board and chop them into one inch pieces.

Add the garlic and onion into the instant pot. Saute for 30 seconds then add in the chicken, peppers and carrots. Mix it all together and pour the sauce over top.

Set the Instant Pot to Manual High Pressure and Cook for 3 minutes. Keep in mind the Instant Pot takes 3-5 minutes to come to pressure before counting down the 3 minutes you’ve set.

When the time is up quick release the steam. Remove the chicken and vegetables with a slotted spoon. Set aside.

Turn the Instant Pot to the high sauté setting once more and bring the sauce up to a bubble. Allow it to bubble for 10-12 minutes until it thickens slightly. You’ll know it’s done when it begins to look darker and when you drag a spoon across the bottom of the pan and it takes just a second or 2 to come back together.

Add in your noodles, eggs, chicken and veggies. Toss it all together. Garnish with peanuts, green onions. Note – nutritional facts will vary slightly because of the increase in sauce.

Make sure to cook the chicken whole and then cut it into cubes. Due to shape, the instant pot just doesn’t have the browning power of a wok or skillet when doing small pieces of chicken.
DO NOT cook the noodles in the Instant Pot. They are just too starchy and will not work.
Add in your noodles, eggs, chicken and veggies. Toss it all together. Garnish with peanuts, green onions. Note – nutritional facts will vary slightly because of the increase in sauce.

Course: Main Course

Cuisine: American

Important Note: This is not an authentic pad Thai recipe. My goal is always to share recipes that are a bit healthier and made with affordable, accessible ingredients so everyone can enjoy them regardless of their food allergies or dietary restrictions. If you are looking for an authentic pad thai recipe – check out this recipe!