Skinny Chicken Pad Thai: a lighter take on the classic with chicken, vibrant vegetables, peanuts and authentic pad Thai flavors.
I love Asian cuisine, and Thai food is one of my favorites—bright, bold and full of flavor. Pad Thai has long been one of my go-to dishes, but traditional versions can be heavy. Lately my partner and I have been focused on healthier eating and exercise, so I’ve been experimenting with lighter versions of our favorites.
On the Tablespoon website I found a fantastic recipe for pad Thai made with chicken and cauliflower. It looked so good I had to try it right away. I made a minor change and used chicken breasts instead of thighs, since I prefer them, but otherwise I followed the recipe—and I wasn’t disappointed.
Skinny Chicken Pad Thai
This version is satisfying without being overly heavy. What stood out was the portion size: four servings and a reasonable calorie count per serving, so it feels like a real meal while staying lighter than traditional pad Thai. I also appreciate that the original source provides nutrition information, which makes it easier to plan meals.
Healthy Chicken Pad Thai
Ingredients
- 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 (breasts or thighs), cut into 1/2-inch strips
- 2 tablespoons Thai red curry paste
- 2 tablespoons vegetable oil
- 2 cups coarsely chopped 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
Instructions
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Place 8 cups water in a large microwavable bowl and microwave uncovered on High 4–5 minutes until boiling. Break the noodles into 4-inch pieces and soak in the hot water until softened, about 8 minutes. Drain and set aside.
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In a small bowl, whisk together soy sauce, 3 tablespoons water, fish sauce and cornstarch. Set aside.
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In a medium bowl, mix the chicken with the curry paste to coat evenly. Heat 1 tablespoon oil in a 12-inch nonstick skillet over medium-high heat until hot but not smoking. Add the chicken in an even layer and cook 2–3 minutes without moving until browned; turn and cook 2–3 minutes more until cooked through. Transfer the chicken and drippings to a small bowl and cover with foil. Wipe out the pan.
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Add the remaining tablespoon of oil to the pan and heat over medium-high. Add the cauliflower and bell pepper and cook 4–5 minutes, stirring occasionally, until softened.
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Stir the soy mixture, drained noodles and chicken with drippings into the pan. Reduce heat to low and simmer 1–2 minutes, stirring constantly, until the sauce thickens. Stir in green onions, peanuts and herbs. Divide among four plates and serve with lime wedges.
Notes
Nutrition
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Carbohydrates: 25 g
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Protein: 23 g
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Fat: 16 g
Make sure you have everything prepped—chopped, washed and ready—before you begin. That small step saves time and stress while cooking.
This recipe was a hit at my house—my partner loved it and I’m making it again soon. The fresh herbs at the end—cilantro and mint—really brighten the dish and deliver that fresh Thai finish.
If you’ve tried lighter pad Thai recipes or found great twists on classic dishes, share your favorites in the comments—the fresh herb finish is my favorite touch!