This Pad Thai Egg Roll in a Bowl is a fun twist on a take-out favorite! This delicious, healthy dinner is quick and easy to make, perfect for meal prep or a weeknight meal!
Happy new decade, foodies!! How was your holiday break? Mine. was. crazy. Or at least super busy with two 11-hour road trips, a week in ohio seeing all of our favorite peeps and then a New Year's eve where my littlest stayed up until midnight for the very first time!
That part was really fun. We played games and ate appetizers and drank champagne (don't worry, we only gave the kids really small glasses.) ⇐ kidding! Plus we figured she still had through the weekend to catch up on her sleep before school starts, so our lots-of-sleep-needing 8 year old would be fine by then.
Funny story...
My husband just happens to look at our google calendar on New Year's day and comes to the realization that our children had school THE VERY NEXT DAY. Oops.
I'm telling you, we're still paying for that mistake with a cranky kiddo.
Ah well. Ya live, ya learn. Or something.
Anyway, we should really get to this low-carb yum fest. I freaking love Pad Thai, you guys. I love it basically any way I can get it and this Pad Thai Egg Roll in a Bowl is no exception.
I love the sweet-sour-spiciness of it all and I really love the toppings, they completely make this dish and it just brings me so much happy. I'm also obsessed with how quick and easy this recipe is, it's such a great weeknight meal and it's WAY faster than take-out! Not to mention you can legit feel good about eating it (and Fixers can save their precious yellows for something else - ya know, like bread or pancakes or better yet - wine 😉 ).
Ok, Q&A time!
What is Pad Thai?
Pad Thai is a common street food in Thailand made of rice noodles, eggs, other proteins like tofu or shrimp, tamarind paste, sugar, fish sauce, chile pepper, lime and peanuts. It's so crazy good!
For this recipe, I subbed a few ingredients for either health reasons (I wanted something lower in sodium than the fish sauce for my 21 Day Fixers) or for convenience (the tamarind paste is hard to find in stores), but it still tastes SO amazing and delicious!
What does Pad Thai taste like?
Pad Thai has a lot of super flavorful ingredients that range from sour to sweet to spicy. Don'cha just love when a recipe hits all the right notes?
Is sriracha 21 Day Fix approved?
While it isn't technically on the food list - under freebies, it just says hot sauce, tabasco or Mexican only, all of the ingredients are approved, so to me it's ok to use. Of course, if you're not comfortable using it in this recipe, you can use chile-garlic paste instead (I would probably add some to the sauce instead of using it as a topping since can't be drizzled very well).
Can I double this Easy Pad Thai Egg Roll in a Bowl?
Absolutely!
Can this dish be frozen?
Honestly, I haven't tested doing that yet, but I don't think the cabbage would hold up well. I'll update this if I get a chance to test it!
Is Pad Thai Egg Roll in a Bowl healthy?
Yes! I love that the egg roll in a bowl recipes cut out the carbs and the frying! Not to mention that they're packed with veggies (and in this case protein, too)! Plus, as all of my recipes are, this version is 21 Day Fix approved and includes Weight Watchers blue (formerly Freestyle) points 🙂
Is this healthy Pad Thai Egg Roll in a Bowl gluten-free?
It is! Just be sure to use a gluten-free soy sauce or a gluten-free tamari. Btw, it's also dairy-free! Here's a great list of gluten-free and dairy free Instant Pot dinners!
Is this healthy dinner recipe good for meal prep?
I love making it ahead for meal prep - it works great!
Should you use chopped or whole peanuts in Pad Thai?
I gave amounts for both in the recipe card, and you can see that I used whole peanuts in these photos, but I actually prefer chopped! Either work great though. Honestly using the whole peanuts in these photos is really just a perfect illustration of my occasional laziness. 😉
Can I substitute the cilantro?
I would just omit!
Oh! If you're looking for more Pad Thai goodness (and who could blame you?), check out these Pad Thai Zoodles! And if you love this egg roll in a bowl and want to add the classic recipe to your repetoire, here's Carrie Elle's Egg Roll in a Bowl, it's so good!
Hope you guys love this healthy Pad Thai Egg Roll in a Bowl recipe as much as my family does!
Don't forget to save this easy Instant Pot Pad Thai Egg Roll in a Bowl recipe to Pinterest! ⇓
Just FYI – this recipe has only been tested in the Instant Pot 6-quart duo (which you can check out here! <- affiliate link). If you have an 8 qt, you may need to add more liquid or double the recipe.
Can I ask a quick favor? If you make this Pad Thai Egg Roll in a Bowl recipe, please let me know how it went by leaving astar rating(in the recipe card) and commenting! And if you snap a pic, I’d love for you to tag me@thefoodieandthefixon Instagram so I can check it out! I love seeing what recipes you guys are making!
📖 Recipe
Pad Thai Egg Roll In A Bowl {Instant Pot | Stove Top}
Yield: 4 Servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
This Pad Thai Egg Roll in a Bowl is low in carbs but high in flavor (and protein)! I love that it can be made in the Instant Pot or on the stovetop!
Ingredients
Sauce:
- 3 Tbs lime juice
- 2 ½ Tbs low-sodium soy sauce (if you're gluten-free, be sure that you're using a gluten-free soy sauce or a gluten-free tamari instead of regular soy sauce!)
- 2 ½ Tbs rice vinegar
- 8 teaspoon honey
- 1 ½ teaspoon cornstarch
Remaining Ingredients:
- 6 eggs, beaten
- 1 bunch (about 6) of green onions, chopped (whites only, save the chopped greens for the topping!)
- 3-4 cloves of garlic, minced (I love using the garlic twist below!)
- 1 lb lean ground chicken or turkey
- 2 Tbs low-sodium soy sauce (if you're gluten-free, be sure that you're using a gluten-free soy sauce or a gluten-free tamari instead of regular soy sauce!)
- black pepper
- 14-16 oz of bagged coleslaw mix (whatever size bag your store has!)
Toppings:
- chopped greens onions (the leftover green part from above)
- cilantro (or skip it if you hate it!)
- sriracha (or chile-garlic paste if you prefer)
- peanuts (¼ cup chopped or 28 whole)
- lime wedges
Instructions
Instant Pot Directions:
- In a small bowl, whisk together the lime juice, soy sauce, rice vinegar and honey. Remove 2 Tbs and set aside. Whisk the cornstarch into the remaining sauce.
- Scramble eggs, set aside and cover with aluminum foil to keep warm. You can either cook them on saute right in your Instant Pot (be sure to spray your pot!) and then clean our your pot before cooking the rest of the meal, or you can cook them in a separate pan on the stove (that's what I usually do).
- Put your pot on saute mode and spray the liner with olive oil cooking spray. Add the chicken to the pan, season with the black pepper, then add in the green onions (white parts only), 1 Tbs of the soy sauce and the garlic. Use a spatula to break up the meat as it starts to cook. Once it's broken up (it doesn't have to be full cooked) add the remaining 1 Tbs soy sauce, turn off the saute mode, close the lid and set to manual (or pressure cook) for 1 minute with a quick pressure release once cooking has finished.
- Once the pressure has fully released, turn off the IP and remove the lid. Turn on the saute mode. Use a spatula to break up the meat, then add the 2 Tbs of the sauce that you set aside earlier (the portion without the cornstarch), the coleslaw mix and the eggs, sauteeing until the coleslaw mix is just heated through. Stir in the remaining sauce and cook until the coleslaw mix is just slightly wilted. I like to transfer it to a serving dish so it doesn't continue to cook.
- Serve with the lime wedges (I love that extra squeeze of lime at the end!), greens of the green onions, peanuts, cilantro (or not, if you're a cilantro hater), and some sriracha!
Stovetop Instructions:
- In a small bowl, whisk together the lime juice, soy sauce, rice vinegar and honey. Remove 2 Tbs and set aside. Whisk the cornstarch into the remaining sauce.
- In a small pan, scramble your eggs over medium-low heat, then set aside and cover with aluminum foil to keep warm.
- Spray a large saute pan with olive oil cooking spray and heat to medium heat. Cook the whites of the green onions until softened, then add the garlic and the ground chicken. Season the ground chicken with some black pepper and add 2 Tbs of soy sauce to the pan. Break up the meat with your spatula as it browns.
- Once the chicken is fully cooked, add the coleslaw mix and the 2 Tbs of sauce that you had set aside earlier (the portion without the cornstarch) and cook, stirring, until heated through. Add the remaining sauce (the portion with the cornstarch) and the eggs and cook until the coleslaw mix has just slightly wilted. I like to transfer it to a serving dish so it doesn't continue to cook.
- Serve with lime wedges (I love that extra squeeze of lime at the end!), the greens of the green onions, peanuts, cilantro (or not, if you're a cilantro hater), and some sriracha!
Notes
21 Day Fix Container Count per Serving: 1 ½ Red, 1 ½ Green, ½ Blue if you top with peanuts and 2 sweetener teaspoons
Weight Watchers Personal Points Link: Pad Thai Egg Roll in a Bowl
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Nutrition Information:
Serving Size: 1 ½ cups + 1 Tbs of chopped peanuts or 7 whole peanuts
Amount Per Serving:Calories: 378Total Fat: 17g
