Mediterranean Chicken Pad Thai

This version of chicken Pad Thai brings together classic sweet-savory Thai flavors with a light Mediterranean touch. Olive oil, fresh vegetables, citrus, herbs, and peanuts add color and texture while keeping the dish fresh and balanced. The chicken cooks quickly, the sauce comes together in minutes, and the entire meal feels bright and satisfying. It’s an easy weeknight option and flexible enough to adjust based on what vegetables you have on hand.

Total Time: About 35 minutes
Prep Time: 15 minutes
Cook Time: 20 minutes

Ingredients

For the Sauce

3 tbsp brown sugar

⅓ cup soy sauce

2 tbsp rice vinegar

2 tbsp fish sauce

1 tbsp lime juice

For the Pad Thai

1 lb chicken breast, thinly sliced

2 tbsp olive oil, divided

1 red bell pepper, thinly sliced

1 cup matchstick carrots

2 tsp minced garlic

1 tsp minced ginger

2 cups shredded cabbage or 1 cup bean sprouts

1 cup green onions, cut into 1-inch pieces

2 large eggs, lightly beaten

⅓ cup chopped cilantro

½ cup chopped unsalted peanuts

Lime wedges for serving

(Use cooked rice noodles or your preferred noodles; traditionally Pad Thai uses flat rice noodles.)

Instructions

Make the sauce: Combine soy sauce, brown sugar, rice vinegar, fish sauce, and lime juice in a small bowl. Stir until the sugar dissolves.

Prep noodles: Cook your rice noodles according to the package, drain, and set aside.

Cook the chicken: Heat 1 tablespoon of olive oil in a large skillet or wok. Add the chicken and cook until lightly browned and cooked through. Remove from the pan and set aside.

Cook the vegetables: Add the remaining olive oil. Stir in bell pepper, carrots, and cabbage or bean sprouts. Cook until the vegetables soften slightly.

Add garlic and ginger: Stir them in and cook for about 30 seconds.

Add green onions: Cook for another minute.

Push everything to one side: Pour the beaten eggs onto the empty side of the pan and scramble until just set.

Add chicken back in: Combine it with the vegetables and eggs.

Add noodles: Toss in the cooked noodles.

Pour the sauce: Mix everything well so the noodles and chicken absorb the sauce.

Finish with herbs and peanuts: Remove from heat, stir in cilantro, and sprinkle with chopped peanuts.

Serve: Add lime wedges on the side.

Tips

Slice chicken thin so it cooks quickly and stays tender.

Don’t overcook the vegetables; a slight crunch makes the dish better.

Scramble the eggs gently so they stay soft.

Taste the sauce before adding it—adjust lime or sugar depending on how sweet or tangy you prefer it.

If the noodles clump, rinse them briefly under warm water.

Keep heat medium-high to get the best stir-fry texture.

Add a splash of water if the noodles look dry once mixed.

Use bean sprouts for a more traditional feel; cabbage gives it a Mediterranean twist.

Cilantro adds freshness—add it right before serving so it stays bright.

Serve with extra peanuts for crunch.

Variations

Add sliced zucchini for extra vegetables.

Use shrimp instead of chicken.

Add chili flakes or sriracha for heat.

Swap peanuts with toasted almonds or pine nuts.

Add a spoon of tahini to the sauce for a nutty twist.

Use red cabbage for color.

Replace soy sauce with coconut aminos for a lower-sodium version.

Add feta cheese crumbles for a Mediterranean fusion version.

Use whole-wheat noodles or veggie noodles.

Try basil instead of cilantro for a different freshness.

Q&A

Can I make this without fish sauce?
Yes. Replace it with extra soy sauce and a squeeze of lime.

Can I use rotisserie chicken?
Yes. Add it toward the end so it doesn’t dry out.

Do I have to use rice noodles?
No. Spaghetti or udon noodles work too.

How do I keep noodles from sticking?
Rinse them after cooking and toss in a little oil.

Can I make this spicy?
Add chili garlic sauce, red pepper flakes, or sliced chilies.

Can I make it gluten-free?
Use gluten-free soy sauce and rice noodles.

Are leftovers good?
Yes. Reheat gently with a splash of water.

Can I skip the eggs?
You can, but the dish will be lighter and less rich.

Can I use lemon instead of lime?
Yes, though lime has a brighter flavor.

Can I reduce the sugar?
Yes. Start with 1–2 tablespoons and adjust to taste.

Nutrition

(Estimated per serving, serves 4)

Calories: About 430

Protein: 33 g

Fat: 17 g

Carbs: 40–45 g

Fiber: 4–5 g

Sodium varies based on soy sauce brand.

(Values depend on noodle type and garnishes.)

Conclusion

This Mediterranean-inspired Pad Thai is quick, colorful, and full of balanced flavors. The chicken, vegetables, peanuts, and citrus work together with a sauce that’s sweet, salty, and tangy. It’s easy to customize based on your heat level, noodle choice, or vegetables you prefer. Serve it fresh with herbs and lime for a bright, satisfying meal.