This Lightened Up One Pot Pad Thai is an easy recipe that will satisfy your take-out cravings! This Pad Thai recipe can be made with chicken, shrimp, beef, pork, or tofu!

Makes 6 servings

What is Pad Thai?

Pad Thai is stir-fry dish made with rice noodles, shrimp, chicken, or tofu, peanuts, a scrambled egg and bean sprouts. It is commonly served as a street food in Thailand as part of the country’s cuisine.

Stir fried rice noodles were introduced to Thailand from mainland China centuries ago, the dish pad thai was invented in the mid-20th century. Author Mark Padoongpatt maintains that pad thai is “… not this traditional, authentic, going back hundreds of years dish. It was actually created in the 1930s in Thailand by Plaek Phibunsongkhram, who was the prime minister at the time. The dish was created because Thailand was focused on nation building. He created this dish using Chinese noodles and called it pad Thai as a way to galvanize nationalism by encouraging chefs to create a new national dish with Thailand’s signature blend of sweet, salty and sour flavors. 

This dish became a hit in Thailand and is now one of the most famous noodle dishes in the world.  

What ingredients do I need to make this Lightened Up One Pot Pad Thai?

• Pad Thai rice noodles – you can find these at most grocery stores near the stir fry items or online HERE on Amazon.
• Boneless skinless chicken breasts-cut into bite-sized pieces.
• Red peppers-sliced into thin pieces.
• Fresh or canned bean sprouts– drained if using canned. Fresh bean sprouts are challenging to find at grocery stores at the moment, so you can either omit them or use canned. Be sure to drain well if using canned.
• Garlic-minced
• Eggs– whisked
• Matchstick carrots
• Green onions-chopped
• Optional toppings: chopped peanuts, cilantro and or fresh lime wedges

For the sauce:

• Zero point brown sugar sweetener – I use Lakanto Monkfruit Golden Sweetener. Save 20% on non sale items. Click HERE to order.
• Unpacked regular brown sugar – I use just 1 Tbsp mixed with the brown sugar sweetener to help thickens and caramelize the sauce
• Fish sauce
• Rice vinegar 
• PB Fit, PB2, or any peanut butter powder mixed with 1 and 1/2 Tbsp water-The peanut butter gives this dish a nice nutty creamy flavor.
• Soy sauce
• Fresh lime
• Crushed red pepper flakes or 1 teaspoon chili paste 

Note: Rice vinegar or tamarind paste : Traditional pad Thai recipes call for tamarind paste but since it’s not easily found at your local grocery store, I usually use rice vinegar. However, if you would like to use tamarind paste to make the sauce authentic, substitute about 2 Tablespoons in place of the rice vinegar in this recipe.

Can I use a different protein besides chicken?

Yes! You can use shrimp, beef, pork, or tofu or a mixture of any two. You’ll want to use 1 pound of protein.

What noodles do I use to make this Lightened Up One Pot Pad Thai?

I like to use Thai Kitchen stir fry rice noodles. These are easily found at most grocery stores near the stir fry items.

How do I make this Lightened Up One Pot Pad Thai?

This can be made on the stove or in your Instant Pot.

Here’s the step by step directions for the stove top:

Place the noodles in a large bowl.

Completely cover them with cold water and soak for 25-35 minutes, until slightly pliable. 

While noodles are soaking, whisk together the sauce ingredients. Set aside.

Cut chicken in 1 inch square pieces.

Spray a large skillet pan or Wok with non stick cooking spray and heat over medium-high heat. Add in cubed chicken and cook for 12-15 minutes or until completely browned and cooked. 

Once chicken has cooked, set aside chicken pan onto a large plate or bowl

Add in peppers, carrots, garlic and green onion to the oil and sauté uncovered for 8-10 minutes.

Push the ingredients to the sides, and scramble the eggs in the pan.

Stir vegetables and egg mixture together. Remove mixture from the pan and set aside with the chicken.

Add the sauce ingredients to the empty pan. 

Bring to a boil for 1 minute, stirring constantly. The sauce should start to bubble and slightly thicken. 

Drain the noodles well.

Place the softened noodles into the sauce. Stir gently to incorporate, cooking another 3-5 minutes, careful not to overcook the noodles Add 2 tablespoons water, if needed.

Add cooked veggies, bean sprouts, cooked chicken and cooked noodles into the pan with the sauce and toss to combine.

Serve warm.

Keep leftovers in an airtight container in the refrigerator for 3-4 days.

Garnish with chopped peanuts, cilantro, and fresh lime wedges, if desired.

Ingredients:

• 8 oz. Pad Thai rice noodles
• 1 lb. boneless skinless chicken breasts, thinly sliced and cut into bite-sized pieces
• 1 cup red peppers, sliced into thin pieces
• 1 cup fresh or canned bean sprouts, drain well if using canned
• 4 cloves garlic, minced
• 3 eggs, whisked
• 2 cups matchstick carrots, chopped
• 1/3 cup green onion, chopped
• Optional toppings: chopped peanuts, cilantro, and fresh lime wedges, if desired.

Sauce Ingredients:

• 2 Tbsp zero point brown sugar sweetener- I use Lakanto Golden Monkfruit Sweetener
• 1 Tbsp unpacked regular brown sugar 
• 3 Tbsp fish sauce
• 2 Tbsp rice vinegar 
• 2 Tbsp soy sauce
• 2 Tbsp PBFit, Pb2, or any peanut butter powder mixed with 1 and 1/2 Tbsp water
• juice of 1 fresh lime
• pinch of crushed red pepper flakes or 1-2 tsp chili paste 

Stove Top Directions:

1. Place the noodles in a large bowl. Completely cover them with cold water and soak for 25-35 minutes, until slightly pliable. 
2. While noodles are soaking, whisk together the sauce ingredients and set aside.
3. In a small bowl, whisk together the sauce ingredients: fish sauce, rice vinegar, soy sauce, water, 1 tablespoon honey, and 1 teaspoon chili garlic sauce.
4. Cut chicken in 1 inch square pieces.
5. Spray a large skillet pan or Wok with non stick cooking spray and heat over medium-high heat. Add in cubed chicken and cook for 12-15 minutes or until completely browned and cooked. Once chicken has cooked, set aside chicken pan onto a large plate or bowl
6. Add in peppers, carrots, garlic and onion to the oil and sauté uncovered for 8 minutes. 
7. Push the ingredients to the sides, and scramble the eggs in the skillet or Wok.
8. Stir vegetables and egg mixture together. Remove mixture from the pan and set aside with the chicken.
9. Spray the same pan with non stick cooking spray. 
10. Add the sauce ingredients to the empty pan. 
11. Bring to a boil for 1 minute, stirring constantly. The sauce should start to bubble and slightly thicken. 
12. Drain the noodles well.
13. Place the softened noodles into the sauce. Stir gently to incorporate, cooking another 3-5 minutes, careful not to overcook the noodles. Add 2 tablespoons water, if needed.
14. Add cooked veggies, bean sprouts, and cooked chicken into the pan with the sauce and toss to combine.
15. Garnish with lime wedges, peanuts and cilantro, if desired.
16. Serve warm.
17. Store leftovers in an airtight container in the refrigerator for 3-4 days.

Instant Pot Directions:

1. To make this in the instant pot – it is important to DOUBLE the sauce recipe. All other ingredients will remain the same.
2. Place the noodles in a large bowl. Completely cover them with cold water and soak for 25-35 minutes, until slightly pliable. 
3. While noodles are soaking, turn the instant pot on Sauté-High. 
4. Spray the bottom of the instant pot with non stick cooking spray, add the eggs in and scramble them quickly. Put them on a plate and set aside.
5. Spray the chicken breasts with cooking spray. 
6. Sear them 2 minutes per side to get them nice and golden brown.
7. Meanwhile mix together your sauce ingredients. Make sure to double sauce ingredients from recipe.  
8. Remove the sautéed chicken breasts onto a cutting board and cut them into one inch pieces.
9. Add the garlic and onion into the instant pot. Saute for 30 seconds then add in the chicken, peppers, and carrots.
10. Mix it all together and pour the sauce over top.
11. Set the Instant Pot to Manual High Pressure and Cook for 3 minutes.  Keep in mind the Instant Pot takes 3-5 minutes to come to pressure before counting down the 3 minutes you’ve set.
12. When the time is up quick release the steam. Remove the chicken and vegetables with a slotted spoon. Set aside.
13. Turn the Instant Pot to the high sauté setting once more and bring the sauce up to a bubble. Allow it to bubble for 10-12 minutes until it thickens slightly.
14. Add in your noodles, bean sprouts, scrambled eggs, cooked chicken and veggies. 
15. Toss to combine. Serve warm.
16. Garnish with lime wedges, peanuts and cilantro, if desired.
17. Store leftovers in an airtight container in the refrigerator for 3-4 days.

Makes 6 ( 1 and 1/4 cup) servings

5 Points® per serving

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