Chicken & Vegetable Pad Thai Night: Easy 30-Minute Recipe
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
- 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
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?