Chicken & Vegetable Pad Thai Night: Easy 30-Minute Recipe
Hi, everyone!
Happy Thursday 😊 I’m so excited the weekend is almost here. We plan on getting some lawn work done, decorating, and lots of relaxing downtime. That means hikes, pool time, and food trucks! Last night, we had our neighbors over for dinner. We like bouncing back and forth between houses for dinner and game night. We truly got lucky with the best neighbors. When I posted my picture of dinner on Instagram stories last night, I had a lot of requests for the recipe. I always put it off because I want to shoot it with a better camera, but honestly, what is the difference? Yes, better quality photos are pretty to look at, but a recipe is a recipe! It won’t taste different because it was shot on a cell phone vs. canon. So, I’m hopping on here this afternoon to share that recipe, even if the photos are cell phone quality. I can promise you that the pad thai is delicious and one of our favorite recipes in our lineup. And after I hit publish, I’m off to get my steps in!
You can customize the recipe any way you want! We change it up by making it with tofu, chicken, shrimp, and sometimes zucchini noodles instead of the brown rice noodles. Sometimes we add broccoli, bok choy, brussels sprouts, and so on. You’ve probably seen me make this so many different ways. 
What makes this recipe so good is the Lotus Brown Rice Pad Thai Noodles and the Organic Sky Valley Thai Peanut sauce. I found them at Sprouts, but Whole Foods, Amazon, and Thrive Market carry them.
If you’re going to cook this recipe with chicken, the key is to slice is SUPER thin. I noticed that when we go to Spice, they always slice their chicken breast thin, and it’ goes into the dish much better.
I add the sliced chicken to a pan with 1/4 cup of pad thai sauce, 1 cup of water, salt, pepper, and let it cook on low heat for twenty minutes. Cooking the chicken in water and separately from the rest of the ingredients keeps it from overcooking and drying out. 
Carrots always take the longest to cook, so I put them in a separate pan with a tablespoon of olive oil and a 1/4 cup of water. In another pan, I cooked up the onions, scallions, and bell peppers. 
Once the vegetables were done cooking, I put them in the pot together with the snow peas and peanuts. I seasoned them with extra black pepper, onion powder, garlic powder, and gluten-free soy sauce.
After the chicken is cooked, I added it to a separate pan (the same pan the peppers and onions were cooking in). I added one tablespoon of gluten-free soy sauce, garlic powder, onion powder, black pepper, sea salt, and 1/2 tablespoon of honey. I cooked the chicken for an additional three minutes on high until it was nice and coated. Once the chicken and vegetables are done cooking, I prepared the pad thai brown rice noodles.
After straining the noodles, I added one tablespoon of gluten-free flour and 1/4 cup of the pad thai sauce to coat them.
In a large bowl/or pan, I combined the noodles, chicken, and vegetables. I added 1/2 cup of the pad thai sauce, black pepper, and green onions on top!
Last night, I tripped the recipe because we were serving 9! You can always double up if you want the delicious leftovers. 
Chicken and Vegetable Pad Thai
Ingredients
- 1 lb Chicken Breast
- 4 Large Carrots
- 2 Large Red Bell Peppers
- 1 Bunch Green Onions
- 1 Medium Red Onion
- 1 Cup Snow Peas
- 1/2 Cup Peanuts
- Olive Oil
- Black Pepper
- 1 Bottle Sky Valley Pad Thai Sauce
- 1/2 Tsp Honey
- Garlic Powder
- Onion Powder
- 2 Tbsp Gluten-Free Soy Sauce
- 1 Package Brown Rice Noodles
- 1 Tbsp Gluten-Free Flour
Instructions
- Slice chicken breast super thin. *I used a serrated bread knife to help Add the chicken to a pot with 1/4 cup of the pad thai sauce, 1 cup of water, and a pinch of salt and pepper. cook on a low heat for about 15 to 20 minutes.Once the chicken is done, drain and set aside.
- While the chicken is cooking, add carrots to a pan with a tablespoon of olive oil, 1/4 cup of water, salt, pepper, and cook on medium-low. In another pan add sliced bell peppers, sliced onion, diced green onion (only the bottoms, save the green tops for serving) a tablespoon of olive oil, 1/4 cup of water, and cook on medium.
- Once the vegetables are done, combine them into one pan. Add the peanuts and snow peas. Mix in a pinch of salt and pepper, 1 tbsp of gluten-free soy sauce, a pinch of garlic powder onion powder, and honey if you want it a bit sweeter.
- After the chicken is cooked, I added it to a separate pan (the same pan the peppers and onions were cooking in) and added 1 tablespoon of gluten-free soy sauce, dash of garlic powder, onion powder, black pepper, sea salt, and 1/2 tablespoon of honey. I cooked the chicken for an additional three minutes on high until it was nice and coated.
- Cook the brown rice noodles in boiling water for approximately five minutes.
- Strain the noodles and add one tablespoon of gluten-free flour and 1/4 cup of the pad thai sauce to coat them.
- In a large bowl/or pan, combined the noodles, chicken, and vegetables. I added 1/2 cup of the pad thai sauce, black pepper, and green onions on top!Serve with green onions, chili flakes, and a sweet chili sauce!
I hope you have a fantastic night! Let me know what you think of this pad thai recipe. It’s SO EASY and our absolute favorite.
Questions for you!
- Do you care if recipes are shot on cell phone vs. canon?
- What are you having for dinner tonight?
- Any weekend plans?
nope, just super happy to have this recipe now
pesto gnocchi ftw tonight- yum yum
It’s supposed to rain this weekend- a mix of cleaning, reading, maybe some walks, and a great takeout dinner- from a place we’ve wanted to try but never gotten to- if everything works out perfectly
I just had to get it on there! 😃
ohhh that sounds like a really delicious dinner!
Have an amazing weekend!
This looks so delicious! I love how close you’ve become with your neighbors, that’s the best when you’re close to your community.
I totally get what you mean, wanting to shoot on a nice camera vs a cellphone, but it still looks amazing. A better camera won’t change the recipe! Yum!
Have a great weekend 🙂
http://Www.justbeingbrooklyn.com
Thanks, Brooklyn!
♥️
This looks delicious!!! Thanks so much!
Hope you enjoy!!
You’ve made me hungry now – I can hear my stomach! This looks really good! ❤️✨
Charmaine Ng | Architecture & Lifestyle Blog
http://charmainenyw.com
Thanks, Charmaine! 💜
Sounds delicious. I can’t wait to try it. Do you think coconut aminos would work instead of GF soy sauce?
Hi, Ashley!
Yes, absolutely!
I don’t care about cell phone vs canon photos. I think these photos are great! I would SO much rather see the recipe posted soon after you mention it in your recap instead of waiting longer for canon photos because by then I’ve already forgotten that I wanted it.
The first time I tried a homemade pad thai recipe it was an InstaPot recipe (probably from somewhere on Pinterest) and it did not turn out well, so I’m excited to try your recipe! I love recipes that can easily be multiplied with minimal extra work to feed a crowd! Is the recipe card for the tripled version you made?
Hi, Becky!
The recipe card is not tripled. It’s what I’d make for about four people, but in the photos, i made way more! 💜
Making this tonight but with rotisserie chicken! iPhone pics are so much easier so go for it! Plus I found this on your IG and loved that it was up on the blog ready to make for tonight.
Ohhh that’ll be good!!
That looks delicious! I love pad thai, unfortunately the last batch I made with shrimp didn’t turn out so great so i’ll be looking for those noodles and sauce on my next trip to Sprouts! I made ground turkey lettuce wraps for dinner last night, one of our faves, and am off Saturday so we might hit up the beach but Sunday I’m at work. (I work at a hospital, but I got 4th of July off!) Also I think your photos always look great, so phone or canon works for me! I do everything on my phone and love it!
Hopefully the second time is a charm for you!! So happy you have the 4th off 💥 Enjoy your week, girl!
Yumm!! this looks so good, going to give it a try next weekend.
Yay!! Make sure to let me know what you think, Harriet! xo
Maybe it’s bc I take pics on my canon too I totally get you. Sometimes I’m like ugh I don’t wanna do this huge staged thing but irl no one cares but us 😂😂😂
TRUTH 😆
We love this recipe!
Yay! 😊 thank youu!
Just wow. Our entire family loved this recipe and we will be making it again. We used shrimp since my daughter is a pescatarian.
Awww so happy to hear that!! 😊