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


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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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