What You Need to Make This Saucy & Flavorful Noodle Dish

Rice Noodles: Any good Asian-inspired noodle dish comes together with rice noodles. You can use flat, wide rice noodles, or pad thai noodles, depending on what you can find at your local grocery store!

Olive Oil: Olive oil is a better-for-you oil that is heart healthy and is perfect for cooking the chicken.

Chicken Thighs: While I like using boneless, skinless chicken thighs, in this recipe, chicken breast also works just as well. To keep this recipe simple and easy, I recommend just using what you already have on-hand!

Low Sodium Soy Sauce: If you want to keep this recipe gluten-free, be sure to substitute the soy sauce out for coconut aminos or tamari. If not, low sodium soy sauce works well!

Bean Sprouts: Bean sprouts are crunchy and full of fiber, making them a healthy and delicious addition to this recipe.

Red Bell Pepper: Red Bell peppers are full of fiber and add a delicious texture to these noodles.

Carrot Matchsticks: If you’re looking for a way to get more veggies into your diet, then this recipe is perfect for you. The addition of carrot matchsticks adds a sweet, crunchy flavor that blends in perfectly with the noodles.

Garlic: I will always recommend using fresh garlic in my recipes. The flavor is unbeatable!

Eggs: Scrambled eggs pack this noodle dish with extra protein and healthy fats, making it the perfect addition to this recipe.

Green Onions & Cilantro: I love to garnish these noodles with some green onions and cilantro for added flavor and texture!

Lime: A squeeze of fresh lime juice adds brightness and acidity to these noodles.

Crushed Red Pepper Flakes: For the perfect amount of heat, I love adding in some crushed red pepper flakes!

Toasted Sesame Oil: A little sesame oil adds a deep, nutty flavor that helps this dish shine.

Fish Sauce: I love the tangy, salty flavor that fish sauce adds to this sauce. Don’t skip it!

Coconut Sugar: To balance out the saltiness of the fish sauce, coconut sugar is the perfect addition.

Rice Vinegar: To give the sauce the right amount of tang, a splash of rice vinegar does the trick.

Peanut Butter: Rich and creamy peanut butter forms the base of this sauce, and there’s truly nothing like it! Think of this dish like an elevated take on the classic peanut butter noodles… but made even better.

Ground Ginger: A pinch of ground ginger is delicious in this sauce. Don’t skip it!

Chopped Peanuts: I love to add a sprinkle of chopped peanuts to these noodles, for that extra crunch in every bite.

Prepare the sauce by adding the toasted sesame oil, fish sauce, coconut sugar, rice vinegar, creamy peanut butter, and ground ginger to blender. Blend the sauce until it’s smooth and creamy, then set it aside.

How to Make This Easy Pad Thai-Inspired Noodle Dish

To make this dish, start by preparing the noodles. Cook the noodles according to the package instructions. Once they’re done, drain the water from them and set them aside.

Next, heat a large pan, on the stove, over medium heat, and add in the olive oil. While the pan is heating, prepare the chicken by cutting the chicken thighs into bite sized pieces. Once the oil is hot, add the chicken to the pan alongside the soy sauce. Allow it to cook for 7-8 minutes, until it’s browned on all sides and almost cooked through.

Once the chicken is done, transfer it to a plate, being sure to leave the oil and chicken juices in the pan. Next, add the bean sprouts, bell pepper, carrots and garlic to the pan. Cook until the veggies in the oil and juices for approximately 4 minutes, until they start to soften.

A top-down view of a pan containing sliced red bell peppers, bean sprouts, and two raw eggs. Surrounding the pan are small bowls with various ingredients, including green onions, egg shells, and herbs. — Cook the bean sprouts, bell pepper, carrots, and garlic in the pan for four minutes. Then, push the veggies aside, crack the eggs into the pan, and scramble them gently.

A pot filled with noodles, cooked chicken, sliced carrots, chopped green onions, fresh cilantro, and red pepper flakes, with a hand pouring sauce over the ingredients. — Add the chicken back into the pan, alongside the cooked noodles sliced green onions, cilantro, lime juice, crushed red pepper flakes, and the sauce. Toss to combine, serve, and enjoy!

While the veggies are cooking, prepare the sauce by adding the toasted sesame oil, fish sauce, coconut sugar, rice vinegar, creamy peanut butter, and ground ginger to blender. Blend the sauce until it’s smooth and creamy, then set it aside.

Once the veggies are done, push them to one side of the pan. Then, crack both eggs into the other side of the pan and scramble them gently. Once the eggs are scrambled, combine them with the veggies. Add the chicken back to the pan, alongside the cooked noodles, sliced green onions, cilantro, lime juice, crushed red pepper flakes, and the sauce.

Toss to combine, until the noodles and chicken are fully combined and coated in the sauce. Once the noodles are done, remove them from the heat. Garnish them with chopped cilantro, chopped peanuts, and a squeeze of lime juice, then serve and enjoy!

If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.

** Photography by Tanya Pilgrim

Dairy Free/gluten-free/Refined Sugar Free