Chicken and Vegetable Pad Thai

I have always been a big fan of Pad Thai and my husband REALLY loves it.  I love how many veggies you can pack into this recipe and bonus, my kids loved it and ate a lot of it.  I made mine with chicken but you could easily cook this with shrimp if you wanted.  Can't wait to make this again!

Serves: 4


  • 1 lb chicken breast, cut into 1/2 inch cubes
  • 1 tbsp soy sauce or tamari
  • 2 garlic cloves, minced
  • 4 ounces brown rice noodles (half a box of pad thai noodles)
  • 1 zucchini
  • 1 red bell pepper
  • half a yellow onion
  • 2 carrots
  • 3 tbsp olive oil
  • 1/2 cup peanuts, chopped
  • 1/2 cup chopped green onions and/or basil


  • 3 tbsp fish sauce
  • 3 tbsp coconut sugar or brown sugar
  • 3 tbsp chicken broth
  • 2 tbsp white vinegar
  • 1 tbsp soy sauce or tamari
  • 1 tsp chili paste


Place cubed chicken breast in a bowl with soy sauce/tamari and minced garlic.  Set aside while you prepare the noodles. 

Cook noodles according to package directions.  Keep on the al dente side since you will be sauteing them later and you don't want them to get mushy.  Drain and set aside.

Heat 1 tbsp olive oil in a large skillet over medium-high heat.  Add chicken, making sure to drain the sauce so you can brown the chicken rather than boil it, and saute until browned and cooked through, 8-10 minutes.  Remove and set aside in a large bowl.

Spiralize the zucchini.  Cut red pepper, onion and carrots into thin slices.  

Stir sauce ingredients in a small bowl or jar. Set aside.

Heat 1 tbsp oil over medium-high heat, add zucchini noodles, onion and peppers and saute for 2-3 minutes.  Transfer to the bowl with the chicken.

Add another tablespoon of oil to the pan and heat over medium heat.  Add noodles and toss, stir-fry for a minute and then add the sauce.  Let the noodles and sauce cook, stirring occasionally until the sauce thickens, this should only take a few minutes.  

Add the vegetables and chicken to the pan, stir everything together to combine.  Remove from heat and plate, topping with chopped peanuts and green onions and basil.


Adapted from Pinch of Yum