Quick & Healthy Pad Thai (With a Cilantro Twist)

Sometimes you just want something different for dinner. Not another taco night. Not the usual stir fry. Just something that hits a little different—and makes use of the literal jungle of fresh cilantro taking over your garden. That was me last night. And let me tell you… this Pad Thai HIT.

This dish was inspired by my college days when Pad Thai was my go-to takeout order. Cheap, filling, delicious—and secretly a calorie bomb. Fast forward to now: I know my way around a label, I’ve got some smart swaps up my sleeve, and I still want food that tastes amazing without wrecking my goals.

So I took that nostalgic craving and made a version I could feel great serving to my family (even if my little guy side-eyed the peanuts—he tried it, and that’s a win in our house).

Why You’ll Love This Version

✅ Easy to make
✅ Lightened up without sacrificing flavor
✅ Loaded with fresh, real ingredients
✅ Ready in under 30 minutes
✅ A fun way to use cilantro that isn’t tacos

🌿 Healthy Chicken Pad Thai with Fresh Garden Cilantro

Ingredients

For the Dish

• 1 (8oz) package rice noodles
• 1 lb chicken breast, sliced into strips
• 1 orange bell pepper, diced
• 1 green onion, sliced
• 2 eggs, scrambled
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ cup peanuts

For the Sauce

• 3 Tbsp fish sauce
• 2 Tbsp rice vinegar
• 1 Tbsp liquid aminos (or coconut aminos or low-sodium soy sauce)
• 2 Tbsp peanut butter
• 2 Tbsp light brown sugar (or sugar substitute like Swerve)

For Garnish

• ½ cup chopped fresh cilantro
• ½ cup crushed peanuts
• 1 lime, cut into wedges

Directions

1. Boil your noodles: Bring a large pot of water to a boil. Cook rice noodles according to package (usually 6–8 minutes), then drain and set aside.
2. Cook the chicken & veggies: In a large pan, sauté sliced chicken with garlic and onion powder until mostly cooked. Toss in the diced bell pepper and cook until tender.
3. Scramble eggs: Push everything to one side of the pan, scramble your eggs in the open space, and stir constantly until just cooked.
4. Mix your sauce: In a larger bowl than you think you need (trust me), whisk together all sauce ingredients until smooth. If it’s a little lumpy, that’s fine—it melts beautifully once heated.
5. Combine: Add green onion and ½ cup peanuts to the chicken pan. Then toss in the drained noodles and pour the sauce over everything. Mix well to coat.
6. Top & serve: Finish with chopped fresh cilantro, extra crushed peanuts, and a squeeze of lime.

💡 Tips & Swaps

• Swap chicken for shrimp or tofu for a different protein profile.
• Add shredded carrots or zucchini if you want more veggies.
• Not a peanut fan? Try cashew butter and crushed cashews instead.

Final Thoughts

This recipe hit every craving and felt like a total upgrade from takeout—lighter, fresher, and just as satisfying. Best part? I whipped it up in under 30 minutes with ingredients I already had on hand. That’s a win in my book.

So if you’ve got cilantro on hand and need to shake up your dinner routine, give this one a try. And don’t forget the lime—it makes it.