Easy Lightened Up Pad Thai
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • 1 tablespoon oil (olive, canola, vegetable or sesame)
  • 1 pound boneless skinless chicken, cut into bite-sized pieces
  • 1 tablespoon sesame oil
  • 1 cup onion, shredded
  • 1½ cups green cabbage, shredded
  • 1½ cups red cabbage, shredded
  • 1 cup carrots, shredded
  • 1½ cups broccoli florets,chopped
  • ¾ cup mushrooms, thinly sliced
  • 3 cloves garlic, finely minced
  • 3 tablespoons low sodium soy sauce
  • 2 teaspoons sugar
  • 7 ounces stir-fry rice noodles
  • ¼ cup fresh cilantro, finely chopped
  • ¼ cup green onions, sliced
  • ¼ cup unsalted dry roasted peanuts, chopped
  1. Heat the oil in a large skillet or wok.
  2. Add the chicken and cook until browned & cooked through, about 5 minutes (depending on the size of your pieces). Remove the chicken from the skillet and set aside.
  3. Heat the sesame oil in the hot skillet. Add the onion, green cabbage, red cabbage, and carrots. Cook over medium heat stirring occasionally for about 7 minutes. The cabbage & carrots will start to soften.
  4. While the vegetables cook, start the rice noodles; cook according to package instructions (usually 8-10 minutes).
  5. Add the broccoli, mushrooms, and garlic to the vegetables in the skillet. Continue cooking over medium high heat, stirring occasionally, for 3 or 4 minutes.
  6. Add the soy sauce & sugar to the vegetables. Stir. Add the chicken back to the skillet. Stir and continue cooking while you drain the rice noodles.
  7. Stir the drained rice noodles into the chicken & vegetables.
  8. Portion the Pad Thai onto plates and top each serving with cilantro, green onions, and peanuts
Recipe by Sugar Dish Me at https://www.sugardishme.com/easy-lightened-up-pad-thai/