Chicken Pad Thai

Whenever we go out to eat, this was ALWAYS something my daughter would order.  Until I tried making it at home.  I have lots of different versions, but this is by far our favorite.  It's everything a perfect chicken pad thai should be -- tender chicken and veggies are tossed with a sauce that is part sweet, but only slightly, and part subtle heat.  A squeeze of lime juice breaks through the heat while the cilantro adds brightness and peanuts add crunch.  BONUS:  This dinner also makes FABULOUS leftovers for school lunches.

Chicken Pad Thai

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Serves: 6 Total Time: 28 minutes


  • 8 oz. ¼” wide rice noodle
  • grapeseed oil
  • 1 lb. chicken breast, sliced into thin strips
  • 1 red bell pepper, thinly sliced
  • 1/3 cup minced shallots
  • 1 1/2 cups thinly sliced carrots
  • 4 garlic cloves, minced
  • 2 eggs, beaten
  • 3 cups (6 oz.) bean sprouts
  • 2 green onions, chopped
  • 1/2 cup unsalted peanuts, roughly chopped
  • 1/4 cup cilantro leaves, chopped
  • 1 tablespoon lime juice (optional)
  • Sauce
  • 1/4 cup packed brown sugar
  • 2 tablespoons low sodium soy sauce
  • 2 tablespoons fish sauce
  • 2 tablespoons lime juice
  • 2 tablespoon rice vinegar
  • 2 tablespoons smooth peanut butter
  • 1 tablespoon chili paste (I like to use Sambal Oelek)
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon coriander powder
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon pepper



Prepare rice noodles according to package directions, taking care they are a slightly crunchy/al dente because they will cook more in the sauce. Rinse noodles in cold water, drain and toss in with 1 teaspoon olive oil. Set aside.


Add all of the Sauce Ingredients to a medium mixing bowl. Whisk together and set aside.


Heat 1 tablespoon grapeseed oil in a deep large nonstick skillet over medium high heat. If you have a wok, this is the perfect time to use it! Once very hot, add chicken and let cook undisturbed for 1 minute then continue to stir fry just until cooked. Transfer to a plate. Wipe out pan.


Heat one tablespoon grapeseed oil in same skillet and heat over medium high heat. Add bell pepper and shallots and sauté 1 minute. Add carrots and garlic and sauté 1 additional minute. Reduce heat to medium and pour beaten eggs over vegetables and cook, stirring constantly, just until scrambled.


Add sauce and noodles and increase heat to medium-high. Toss until evenly combined and continue to stir and cook until noodles are al-dente, 1-2 minutes. Stir in chicken, bean sprouts, green onions and peanuts and heat through.


Taste and add one additional tablespoon lime juice if desired for more tang (optional, I prefer it this way) and chili sauce to taste. Top with cilantro and serve immediately.


Rice noodles can usually be found in the Asian section of your grocery store. Sometimes they are called stir-fry rice noodles.

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