Weeknight Chicken Pad Thai (with Vegan Option)
Prep time
Cook time
Total time
This easy dinner is full of flavor! See the notes above this recipe for peanut-free and soy-free options, and the one below for a vegan option.
Serves: 4 servings
  1. Lightly season the chicken with salt and pepper.
  2. Heat the oil in a large, nonstick skillet over medium-high heat. Add the chicken and cook until it is fully cooked through and the juices are clear.
  3. Remove the chicken from pan and allow it to rest for 5 minutes before slicing.
  4. In a small bowl, whisk together the water, vinegar, soy sauce, peanut butter, honey, and chili garlic sauce.
  5. Return the sliced chicken to your skillet over low heat. Add the zucchini, carrots, and rice noodles. Pour the sauce over top and toss to coat. Add the bean sprouts and cabbage, and toss to coat.
  6. Divide the pad thai between 4 plates and garnish each serving with crushed peanuts and cilantro. Serve with lime wedges for squeezing on more flavor.
Vegan Option: This pad thai recipe is made without fish sauce, so it's easy to adapt for strictly vegan needs. Substitute 1 (16-ounce) package extra-firm tofu for the chicken. Dice it into ¾-inch cubes before sauteing it in the olive oil until lightly golden on all sides. Also substitute agave nectar or your favorite vegan sweetener for the honey.
Nutrition Information
Calories: 295 Fat: 12g Saturated fat: 2g Carbohydrates: 22g Sugar: 9g Sodium: 792mg Fiber: 4g Protein: 27g Cholesterol: 60mg
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/chicken-pad-thai