Rotisserie Chicken Pad Thai is a tasty and fast weeknight dinner. Use leftover rotisserie chicken to make this low calorie version of Pad Thai in less than 20 minutes.
Love the flavors of Pad Thai but not all of the fat and calories? Well then this dish is for you. Rotisserie Chicken Pad Thai is not only tasty and easy to make, it’s also a lot healthier for you than the often oil-laden version you get at your favorite Thai food restaurant.
With simple ingredients and easy instructions, this Pad Thai will be ready to eat in less time than it takes for delivery. And a helping hand from store-bought rotisserie chicken is a great way to use up those leftovers too! The secret to the distinct Pad Thai flavor is fish sauce – so be sure to stock up before you start cooking!
I love buying rotisserie chicken and making different meals with it. Be sure to check out my two easy party appetizers including: Rotisserie Chicken Salad with Grapes and the super popular Chicken Bacon Ranch Pinwheels.
How to Make a Healthier Pad Thai
Pad Thai is delicious, fact. The Pad Thai you get a restaurant is full of fat and oil, also fact. So how can you get your Pad Thai fix without all of the extra calories? Make it at home.
Pad Thai is always my decadent treat when I go out for Thai food. I love all of it’s delicious flavors, but not so much how it leaves a greasy residue on my lips when eating it.
Rotisserie Chicken Pad Thai promises all of those delicious flavors you are used to getting from your favorite Thai restaurant, with a lot less oil and grease (this dish only uses one tablespoon of oil!) What you are left with are the flavors you love and the guilt-free ability to go back for seconds.
You may be used to seeing Pad Thai as a darker color, almost a brownish orange. This comes from all of the oils and sauces used to flavor the dish. With my Rotisserie Chicken Pad Thai, you get all of those flavors, without the noodles swimming in extra sodium and fat.
Rotisserie Chicken Pad Thai
- Remove the meat from your chicken and dice into medium chunks. You can use either the white or dark meat, or combination of both.
- Start soaking the rice noodles first. They will need to soak in hot (boiling) water to soften, which takes about 8-10 minutes until al dente. They will continue to cook slightly in the pan so be sure not to over soak them.
- Make the sauce while the noodles are soaking. This whole dish comes together very quickly so you want to have the components ready to go.
- The sriracha measurement listing in the recipe is to make a very mild sauce. Feel free to add as much as you would like.
- Make ahead tip: to reheat this dish, sprinkle with a bit of soy sauce, water, and sriracha to help loosen up the noodles a bit.
- No wok, no problem. Just make the dish in a large nonstick skillet, like I did.
Rotisserie Chicken Pad Thai
- 14 ounce box stir-fry rice noodles (like THAI Kitchen)
- 1 tablespoon canola or vegetable oil
- 4 cloves garlic, minced
- 2 large eggs, beaten
- 2 cups chopped rotisserie chicken
- 1 cup bean sprouts
- 1/3 cup green onions, diced
- 1/4 cup cilantro, chopped
- 2 tablespoons peanuts, chopped
- lime wedges for serving
Pad Thai Sauce
- 1/4 cup fish sauce
- 1/4 cup brown sugar
- 2 tablespoons low sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon peanut butter
- 2 teaspoon sriracha sauce (more or less to taste)
- 1 lime, juiced
- Bring 4 cups of water to a boil. Off the heat, add in the rice noodles and let sit in water for 8-10 minutes. Drain well and rinse.
- Make the sauce: whisk together all sauce ingredients in a bowl and set aside.
- Heat oil in a large nonstick skillet or wok over medium high heat. Add in garlic and cook for 30 seconds. Pour in eggs and cook for another minute until starting to set. Add in the chicken, cooked rice noodles, and sauce and cook to warm through. Toss in bean sprouts, green onions, and cilantro.
- Serve with peanuts sprinkled over top and lime wedges on the side.
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