Saucy Skillet Pad Thai with Chicken

This is a takeout classic for good reason. Tender chicken, crunchy peanuts and soft noodles are tossed in a tangy-sweet sauce — how could it not hit the spot for dinner?

We independently source all of the products that we feature on cleaneatingmag.com. If you buy from the links on our site, we may receive an affiliate commission, which in turn supports our work.

Prep Time
30 min
40 min


  • 8 oz brown rice noodles (pad Thai style)

  • 1/2 cup fresh lime juice 

  • 1/3 cup reduced-sodium soy sauce or tamari  (TRY: San J Reduced-Sodium Tamari)
  • 1/4 cup coconut sugar 

  • 2–3 tbsp sambal oelek   

  • 2 tbsp fish sauce  

  • 1 tbsp safflower oil, divided     

  • 12 oz boneless, skinless chicken breast, cut into bite-size pieces 

  • 1 clove garlic, minced 

  • 1 red bell pepper, thinly sliced and cut into 1-inch-long strips 

  • 2 large eggs, beaten    

  • 1/4 cup thinly sliced green onions 

  • 1/4 cup coarsely chopped fresh cilantro 

  • 2 tbsp chopped raw unsalted peanuts   


1. Place noodles in a large heatproof bowl; pour in enough boiling water to cover. Let stand, stirring occasionally, until very tender, 10 to 15 minutes. Drain and set aside.

2. Meanwhile, in a small bowl, stir together lime juice, soy sauce, coconut sugar, sambal oelek and fish sauce. Set aside.

3. In a large deep skillet, heat 2 tsp oil on medium. Add chicken and cook, stirring often, until browned, 4 to 7 minutes. Add garlic and cook, stirring often, until fragrant, about 30 seconds. Add bell pepper and cook, stirring often, until softened and chicken is no longer pink inside, 2 to 3 minutes. Scrape mixture into a bowl.

4. Add remaining 1 tsp oil to skillet and heat on medium-low. Add eggs and cook, stirring occasionally with a fork to break up curds, until eggs begin to set, 3 to 4 minutes. Add to bowl with chicken mixture. Add soy sauce mixture to skillet and bring to a simmer.

5. Add noodles and toss to coat. Cook, using tongs to flip noodles and ensure even heating, until well coated with sauce and completely softened, 3 to 4 minutes. Add green onions; return chicken mixture to skillet and toss to combine. Divide among plates; garnish with cilantro and peanuts.

Nutrition Information

  • Serving Size 1/6 of recipe
  • Calories 329
  • Carbohydrate Content 46 g
  • Cholesterol Content 103 mg
  • Fat Content 8 g
  • Fiber Content 4 g
  • Protein Content 21 g
  • Saturated Fat Content 1.5 g
  • Sodium Content 1103 mg
  • Sugar Content 12 g
  • Monounsaturated Fat Content 2 g
  • Polyunsaturated Fat Content 3 g