Kevin's Natural Foods

Thai Coconut Chicken Pad Thai

Better than takeout Thai Coconut Chicken Pad Thai! This dish combines the traditional flavors of Pad Thai with a healthy twist.

Prep Time 5 Minutes
Cook Time 15 Minutes
Serves 2 Servings
This Recipe Uses

Kevin's Thai Coconut Chicken Entrée


Kevin's Natural Foods Thai Coconut Chicken
6 ounces Pad Thai/wide rice noodles
1/3 cup soy sauce
3 tablespoons honey
2 tablespoons fish sauce
black pepper and chili flakes, to taste
4 tablespoons olive oil
1 red or orange bell pepper, thinly slice
4-6 cloves garlic, chopped
3 eggs, beaten
1 cup bean sprouts
1/2 cup chopped cilantro
4 green onions, chopped
1/3 cup roasted peanuts, chopped


  • 1

    Cook the rice noodles according to packaged directions. Drain.

  • 2

    To make the sauce. In a bowl, combine the soy sauce, honey, fish sauce, black pepper, and chili flakes.

  • 3

    In a large skillet, add the oil and sliced bell pepper over medium heat. Cook for about 1-2 minutes until the bell pepper is soft. Push the bell pepper to one side of the skillet and add the chicken. Cook until the chicken is browned all over, about 5 minutes. Add the garlic, and thai style coconut sauce. Stir to combine.

  • 4

    Add the noodles and sauce, tossing to combine. Cook until the noodles are warmed through and begin soaking up the sauce, about 1 minute. Push the noodles to one side of the skillet and add the eggs to the other side. Let cook until the edges start to set, 1 minute. Roughly scramble the egg, then toss it with the noodles. Remove from the heat.

  • 5

    Add the bean sprouts, cilantro, and green onions, and toss again.

  • 6

    Serve warm noodles topped with more green onions, peanuts, and cilantro.

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