Chicken Pad Thai


  • 1 lb boneless skinless chicken breast, sliced into small strips
  • 8 oz dry Banza Linguine
  • 1 red bell pepper cut in small strips and halved
  • 2 garlic cloves minced
  • 4 green onions
  • 1 1/2 cup matchstick carrots
  • 2 cups bean sprouts
  • 3 large eggs
  • 1/2 cup Sky Valley Organic Thai Peanut Sauce (found at Sprouts)
  • Chopped cilantro for garnish
  • Unsalted dry roasted peanuts and sesame seeds for garnish (optional)


  1. Prepare noodles according to package instructions.  
  2. Pour out your sauce in order to be ready for combining with noodles later
  3. While noodles are cooking heat a small amount of high temp oil in large non stick skillet or wok.  Add chicken and cook through for approximately 4-6 minutes, browning on each side.
  4. Transfer chicken to a plate and set aside.
  5. Using the same pan and left over oil, sauté bell peppers and carrots for 1-2 minutes.  Then add green onions, garlic and beansprouts.  Sauté for 1 minute longer.
  6. Push the vegetables to the edges of the pan and scramble the eggs in the center of the pan until cooked through.
  7. Add in chicken, noodles and the sauce and combine allowing to cook for 1 minute more.  
  8. Serve warm topped with cilantro, chopped peanuts, optional red pepper flakes and sesame seeds.

Nutrition Facts:
Servings 6
Amount Per Serving:
Calories 325
Fat 9 g
Carbs 31 g
Protein 30 g

Recipe adapted from

Author: Maggie Shaffer, Black Iron Nutrition Coach, @maggieshaffer