Easy Chicken Pad Thai

This quick and easy Chicken Pad Thai makes a great weeknight dinner. Full of Asian flavors, this recipe is gluten-free and ready in 20 minutes.


  • 1.5 pounds boneless, skinless chicken breasts, diced
  • Juice from one lime
  • 3 Tbsp tamari (or soy sauce)
  • 2 Tbsp rice wine vinegar
  • 2 Tbsp sweet thai chili sauce
  • 2 tsp grated fresh ginger
  • 2 cloves garlic, minced
  • 2 Tbsp brown sugar
  • 2 tsp sriracha (optional)
  • 1 cup carrots, diced
  • 1 red pepper, diced
  • 2 eggs
  • 1 (4 oz) package pad thai rice noodles
  • optional garnishes: cilantro, peanuts, green onion


  1. Cook pad thai noodles according to package directions.
  2. In a large skillet over medium high heat, add all ingredients except the eggs and cook for 10-15 minutes until chicken is cooked.
  3. Move ingredients to one side of pan and crack and scramble eggs on open side of pan.
  4. Add pad thai noodles and stir until everything is well combined.
  5. Top with sliced green onions, minced cilantro and chopped peanuts if desired.

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