Description
A vibrant and healthy Pad Thai recipe featuring brown rice noodles, lean chicken thigh fillets, and an array of fresh vegetables and herbs. This stir-fried dish is flavor-packed with lime juice, ginger, garlic, and low-salt soy sauce, making it a nutritious and satisfying meal perfect for any occasion.
Ingredients
Scale
Noodles
- 100g brown rice flat noodles
Protein
- 2 skinless chicken thigh fillets, chopped
Vegetables & Aromatics
- 1 onion (160g), roughly chopped
- 1 red pepper, deseeded and cut into thin slices
- 1 small carrot (60g), peeled into thick ribbons using a veg peeler
- 3 garlic cloves, sliced
- 1 red chilli, deseeded and thinly sliced
- 1 tbsp finely grated ginger
- 100g beansprouts
Oils & Sauces
- 1 tbsp rapeseed oil
- 1 tbsp low-salt soy sauce
Garnishes & Extras
- 15g roasted unsalted peanuts
- 2 tbsp lime juice, plus 1 tsp zest
- 15g chopped coriander
- Handful of chopped basil
Instructions
- Soak the noodles: Place the brown rice noodles in a bowl and soak them according to the package instructions until they are tender but still firm, being careful not to let them become mushy. Drain the noodles well and set aside.
- Cook the chicken: Heat the rapeseed oil in a wok over medium-high heat. Add the chopped chicken thigh fillets and stir-fry for about 5 minutes until the chicken is fully cooked through. Remove the chicken from the wok and set it aside, keeping the oil in the pan.
- Stir-fry the vegetables: Add the roughly chopped onion, sliced red pepper, and carrot ribbons to the wok. Stir-fry these for around 5 minutes until they soften slightly. Then incorporate the sliced garlic, thinly sliced red chili, and grated ginger. Continue cooking for a few more minutes until fragrant.
- Add the finishing ingredients: Toss in the beansprouts and increase the heat to high. Stir through the roasted peanuts, lime juice and zest, and the low-salt soy sauce. Return the cooked chicken to the wok along with the soaked noodles and the chopped coriander and basil. Gently toss all the ingredients together to combine and heat through evenly.
- Serve immediately: Once everything is warmed through and well combined, serve the healthy Pad Thai straightaway for the best freshness and flavor.
Notes
- Brown rice noodles require soaking rather than boiling; always follow package instructions to avoid overcooking.
- Using chicken thigh instead of breast adds moisture and flavor while keeping the dish lean and healthy.
- For a vegetarian version, substitute chicken with tofu and use vegetarian soy sauce.
- You can adjust the chili quantity based on your preferred spice level.
- To enhance texture, lightly toast the peanuts before adding if desired.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Keywords: healthy pad Thai, brown rice noodles, chicken pad Thai, low salt Thai recipe, easy stir-fry, Thai cuisine, healthy dinner
