Veggie Packed Chicken Pad Thai

May 13, 2020 | Dishes

Soul food but without the bloaty feeling that kicks ya a few hours later- what a dream. However, if you create the bold flavors but pack your meal with veggies you really can have your cake and eat it too. Here’s your answer- this veggie packed chicken pad thai. With a rich peanut buttery sauce and all kinds of protein and natural ingredients you’ll never know that it actually isn’t even bad for ya. 

I made this with peanut butter and all kinds of veggies- but the perk of a stir fry is that you can customize it all! Allergies/food preferences are easily managed just by simply subbing out for a different nut butter, leaving out the chicken, using your favorite kind of noodle, or switching out the veggies! You do you boo boo.

Ingredients:

For the Pad Thai

  • 1 lb chicken breast (optional)
  • ½ box edamame noodles (from Aldi) or noodles of choice
  • 1 head of broccoli, cut into small florets
  • 2 handfuls of sugar snap peas 
  • 6-8 baby bella mushrooms, sliced
  • 2 bell peppers (I used red and yellow), chopped
  • 1 medium yellow onion, sliced
  • Minced garlic
  • Olive oil

For the Sauce

  • ½ C peanut butter
  • ⅓ C coconut aminos or soy sauce
  • 1 tbsp ginger 
  • 1 ½ tbsp sriracha 
  • 2 tsp lime juice
  • 1 ½ tsp sesame seed oil
  • Chopped peanuts for topping if desired

This makes about 4 servings 

Now you make it:

  1. If adding chicken, I baked mine at 350 for 20 minutes. I cubed it and coated it in olive oil, salt, pepper, garlic, a tsp of ginger, and about 4 tbsp of soy sauce before throwing it in the oven
  2. Cook noodles according to directions
  3. In a large pot, simmer olive oil and garlic on medium heat. Add in all of the chopped vegetables, and sprinkle with a little more olive oil, salt, and pepper. Cook for about 10 -15 minutes or until the veggies are a “crisp tender”
  4. While the veggies are cooking, in a separate bowl mix peanut butter, coconut aminos, ginger, sriracha, lime juice, and sesame oil. Stir until the peanut butter is well combined
  5. Add strained noodles and chicken to the large pot with the veggies, combining them well. Pour the peanut sauce over everything until it is evenly coated. Top this veggie packed chicken pad thai with chopped peanuts if desired

Enjoy!

You can now share this on Pinterest, go give it a look!

If you enjoyed this recipe, check out some other delicious dinner ideas here!