Easiest Pad Thai

I went digging through the fridge for a quick dinner and here's what happened! The easiest, healthiest and most delish Pad Thai.

I went digging through the fridge for a quick dinner and here’s what happened! This (sorta) authentic recipe was an instant family favorite so I had to share. You can make with any type of vegetables or protein – steak or tofu would be glorious. Here I used boneless, skinless chicken thighs (big flavor) and some frozen cooked shrimp that was in the freezer.

Dana white nutrition logo

Easiest Pad Thai

bowl of easy healthy pad thai with chicken and shrimp
You can make this Pad Thai with any type of vegetables or protein – steak or tofu would be glorious. 
0 from 0 votes
Course Main Course
Servings 6
Diet Gluten Free


  • 12 oz dry rice noodles
  • 2 teaspoons sesame oil
  • 1/4 cup low sodium soy sauce or gluten free tamari
  • 2 tablespoons rice vinegar
  • 2 tablespoons granulated sugar
  • 4 teaspoons cornstarch divided
  • 3 boneless skinless chicken thighs, roughly chopped
  • 3 tablespoons canola oil divided
  • 1 tablespoon fresh grated ginger
  • 1 clove garlic minced
  • 1 cup shredded carrot
  • 1 cup chopped sugar snap peas
  • 2 cups chopped kale
  • 1 large egg beaten
  • 6 ounces cooked large shrimp
  • 1/4 cup chopped peanuts or cashews
  • Cilantro leaves lime wedges, Sriracha for serving


  • Place rice noodles in a large bowl of hot tap water and soak for 10 minutes while you prepare remaining ingredients.
  • In a small bowl whisk sesame oil, soy sauce, rice vinegar, sugar, and 2 teaspoons cornstarch; set aside. Place chicken thighs in a resealable bag with remaining cornstarch and toss to coat.
  • Heat one tablespoon of oil in a large skillet or wok over high heat.
  • Add chicken and cook for 5 to 7 minutes.
  • Add remaining oil to pan, followed by ginger, garlic, carrot, snap peas and kale; cook for 2 to 3 minutes until kale is slightly wilted.
  • Move chicken and vegetables to one side of skillet, pour in egg and scramble gently.
  • Drain noodles (it’s ok if they are a little wet) and add to skillet with the sauce and shrimp.
  • Continue to cook, stirring all ingredients together frequently until heated through and noodles are tender, about 10 minutes. If mixture appears dry, add 1/4 to 1/2 cup of water to the skillet as it cooked.
  • Serve garnished with chopped nuts, cilantro, fresh lime and a healthy squirt of Sriracha, if desired.


Calories: 477kcalCarbohydrates: 62gProtein: 19gFat: 18gSaturated Fat: 3gCholesterol: 112mgSodium: 536mgFiber: 3gSugar: 7g
Keyword chicken and shrimp pad thai
Tried this recipe?Mention @dana_angelo_white or tag #danawhiterecipes!

Find Me on Social

Find Other Recipes

Recipe Categories

More Recipes

Healthy Dinner Nachos

Nachos for dinner? Absolutely! You can enjoy this famously high-calorie food in a more sensible fashion. Whole grain chips are piled high with ingredients that

Food Network Nutrition Expert

Explore my additional content on Food Network's Healthy Eats Blog!

Sign Up for My Newsletter!

Explore Other Recipes

Very Cherry Protein Shake

Cherries are loaded with cell-protecting and inflammation-fighting anti-oxidants. Research indicates that tart cherry juice aids with muscle recovery after exercise. 1 cup frozen pitted cherries

Read More »

Homemade Pickles

Here are two ways to make homemade pickles and pickled veggies without canning. They can be kept in the fridge for 2 weeks. Homemade Pickles

Read More »

Black Pepper Drop Biscuits

I always have a small amount of buttermilk lying around after making a batch of  pancakes. These biscuits come together in minutes (no rolling out

Read More »

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.