If you’ve ever craved the bold flavors of classic Pad Thai but wanted a healthier, allergen-friendly version, you’re going to love this Healthy Chicken Pad Thai recipe. It’s made with rice noodles, fresh veggies, tender chicken, and a creamy almond butter sauce that’s free of soy and peanuts — perfect for gluten-free and paleo-friendly lifestyles.

This dish is quick enough for weeknights, yet flavorful enough to rival your favorite takeout.

Why You’ll Love This Recipe:

This Healthy Chicken Pad Thai is a simple, family-friendly meal that doesn’t sacrifice flavor for health. With its soy-free, peanut-free sauce, it’s a perfect choice for those with food sensitivities — and it’s so delicious, no one will even notice it’s a lighter version of the takeout classic.

01. Peanut & Soy Free

Uses almond butter and coconut aminos for that classic nutty, umami flavor.

02. Naturally Gluten Free

Rice noodles keep it traditional while making it allergy-friendly.

03. Balanced Meal

Protein-packed chicken, fresh veggies, and healthy fats make it satisfying.

04. Quick & Easy

Ready in about 30 minutes — ideal for busy weeknights.

Ingredients You’ll Need

• 1 tbsp avocado oil
• ½ cup onion, diced
• 1 red bell pepper, diced
• 2 cups carrots, shredded
• 4 cloves garlic, minced
• 1 lb chicken breast, thinly sliced
• Salt and pepper to taste
• 2 eggs, whisked
• 8 oz rice noodles
  
  Pad Thai Sauce:
• ⅓ cup coconut aminos (soy-free soy sauce alternative)
• 3 tbsp fish sauce
• 3 tbsp honey (or maple syrup for vegan)
• 2 tbsp almond butter (unsweetened)
• Juice of 2 limes
  
  Toppings:
• Fresh cilantro
• Green onion, sliced

Step-by-Step Instructions

1. Bring a pot of water to a boil – while waiting on your water to boil move on to the next steps.
2. Cook the Chicken – Heat a large skillet or wok over medium-high heat with avocado oil. Add sliced chicken breast and cook until golden and cooked through for about 6-8 minutes. Season lightly with salt and pepper. Remove from pan and set aside.
3. Add noodles to boiling water – Cook the noodles for about 8 minutes or until fuller tender.
4. Sauté the Veggies – In the same skillet, add onion, bell pepper, and shredded carrots. Cook for 3–4 minutes until slightly softened. Add garlic and cook another 30 seconds.
5. Drain the noodles – Your noodles should be done at this point. Drain and set aside.
6. Scramble the Eggs – Push veggies to one side of the skillet. Pour in the whisked eggs and scramble until just set. Mix eggs into the veggies.
7. Make the Sauce – In a small bowl, whisk together coconut aminos, fish sauce, honey, almond butter, and lime juice until smooth.
8. Bring the sauce to a low boil – in the pot where you cooked your noodles, add the sauce to the bottom of the pan and whisk until it comes to a low boil.
9. Combine Everything – Add chicken, noodles, and veggies with the sauce. Toss well to coat everything evenly in the sauce. Cook 2–3 minutes until warmed through.
10. Top & Serve – Serve and garnish with fresh cilantro and green onion.

Healthy Chicken Pad Thai (Peanut & Soy Free)

This Healthy Chicken Pad Thai is a simple, family-friendly meal that doesn’t sacrifice flavor for health. With its soy-free, peanut-free sauce, it’s a perfect choice for those with food sensitivities — and it’s so delicious, no one will even notice it’s a lighter version of the takeout classic.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 6

Course: Main Course

Ingredients Method

Ingredients

  

• 1 tbsp avocado oil
• ½ cup onion diced
• 1 red bell pepper diced
• 2 cups carrots shredded
• 4 cloves garlic minced
• 1 lb chicken breast thinly sliced
• Salt and pepper to taste
• 2 eggs whisked
• 8 oz rice noodles
• Pad Thai Sauce
• ⅓ cup coconut aminos soy-free soy sauce alternative
• 3 tbsp fish sauce
• 3 tbsp honey or maple syrup for vegan
• 2 tbsp almond butter unsweetened
• Juice of 2 limes
• Toppings
• Fresh cilantro
• Green onion sliced

Method

 

1. Bring a pot of water to a boil – while waiting on your water to boil move on to the next steps.
2. Cook the Chicken – Heat a large skillet or wok over medium-high heat with avocado oil. Add sliced chicken breast and cook until golden and cooked through for about 6-8 minutes. Season lightly with salt and pepper. Remove from pan and set aside.
3. Add noodles to boiling water – Cook the noodles for about 8 minutes or until fuller tender.
4. Sauté the Veggies – In the same skillet, add onion, bell pepper, and shredded carrots. Cook for 3–4 minutes until slightly softened. Add garlic and cook another 30 seconds.
5. Drain the noodles – Your noodles should be done at this point. Drain and set aside.
6. Scramble the Eggs – Push veggies to one side of the skillet. Pour in the whisked eggs and scramble until just set. Mix eggs into the veggies.
7. Make the Sauce – In a small bowl, whisk together coconut aminos, fish sauce, honey, almond butter, and lime juice until smooth.
8. Bring the sauce to a low boil – in the pot where you cooked your noodles, add the sauce to the bottom of the pan and whisk until it comes to a low boil.
9. Combine Everything – Add chicken, noodles, and veggies with the sauce. Toss well to coat everything evenly in the sauce. Cook 2–3 minutes until warmed through.
10. Top & Serve – Serve and garnish with fresh cilantro and green onion.

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