Chicken and Vegetable Pad Thai

4 of 5 (3)
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 311.5
  • Total Fat: 13.1 g
  • Cholesterol: 32.9 mg
  • Sodium: 1,190.9 mg
  • Total Carbs: 27.6 g
  • Dietary Fiber: 3.7 g
  • Protein: 22.2 g

View full nutritional breakdown of Chicken and Vegetable Pad Thai calories by ingredient
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A delicious and healthy meal. This is a little spicy so you can reduce the chili paste to make it less spicy or increase it to make it more so. A delicious and healthy meal. This is a little spicy so you can reduce the chili paste to make it less spicy or increase it to make it more so.
Number of Servings: 8


    1 pound boneless, skinless chicken breasts cut into 1 inch cubes
    5 Tablespoons plus 1 teaspoon Asian fish sauce
    1/2 pound firm tofu, cut into 1/4 inch cubes
    1 cup water
    2 Tablespoons lime juice
    1 1/2 teaspoons rice wine vinegar
    1 Tablespoon Brown Sugar, packed
    1/2 teaspoon salt
    1 teaspoon Sambal Oelek (Chili paste)
    1 package Rice Sticks
    3 Tablespoons Cooking Oil
    4 garlic cloves
    1 inch piece of ginger, peeled and chopped
    1 yellow squash trimmed and sliced into match sticks
    1 zucchini trimmed and sliced into match sticks
    6 baby carrots sliced into match sticks
    1/2 red bell pepper sliced into match sticks
    2 medium banana peppers (hot) diced
    2/3 cup lighted salted peanuts, chopped
    2 cups bean sprouts
    2 Tablespoons Cilantro, chopped


In a small bowl, combine the chicken and 1/2 teaspoon of the fish sauce. In another bowl, combine the tofu with another 1/2 teaspoon of the fish sauce. In a medium bowl, combine the remaining 5 tablespoons fish sauce with the water, 1 1/2 tablespoons of the lime juice, the vinegar, sugar, salt and chili paste.

Prepare Rice Sticks according to package directions. Set aside.

Meanwhile, in a wok or large frying pan, heat 1 tablespoon of the oil over moderately high heat. Add the chicken and cook, stirring, until just done, 3 to 4 minutes. Remove. Put another tablespoon of oil in the pan. Add the tofu and cook, stirring, for 2 minutes. Remove. Put the remaining 1 tablespoon oil in the pan, add the garlic, ginger and vegetables and cook, stirring, for 2 minutes or until crisp tender. Remove.

Add the Rice Sticks and the fish-sauce mixture. Cook, stirring, until nearly all the liquid is absorbed, about 5 minutes. Stir in the chicken, tofu, vegetables, and 1/3 cup peanuts. Remove from heat. Stir in the remaining 1/2 tablespoon lime juice, the bean sprouts, and half the cilantro. Top with the remaining peanuts and cilantro.

Makes 8 servings. Very good as left overs.

Number of Servings: 8

Recipe submitted by SparkPeople user DOUGLASW1.

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Member Ratings For This Recipe

  • Loved it! Thanks! - 6/25/11

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  • Had this for dinner tonight, quick, easy and fresh ingredients! - 6/16/11

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  • The family loved it! No leftovers. I skipped the tofu, banana peppers and chili paste but added red pepper flakes. Used half the rice sticks as this was all I had. I added an extra 1T brown sugar. I remember this being a very sweet dish in restaurants and while this one was not, no one noticed. - 11/8/09

    Was this review helpful?   yes  No
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