This Chicken Pad Thai recipe is the best homemade recipe ever! It’s full of fresh ingredients and tossed with an easy, scrumptious sauce.
I have been wanting to make homemade Pad Thai for months and months. It is the first Thai dish that I ever had a few years ago when I thought I didn’t even like Thai food.
Chicken Pad Thai is probably one of the most famous of dishes in restaurants across the US. I have read that it is known as Thailand’s National dish.
It is full with fresh veggies, tossed with rice noodles, chicken and a wonderful sauce. Traditionally, a tablespoon of fish sauce is used but I left it out of my recipe. Feel free to add it for an even more authentic version.
You can also swap out the chicken to shrimp or beef. Since Pad Thai is served with rice noodles, it’s a wonderful gluten free meal as well.
Is Pad Thai Spicy?
Traditionally, Pad Thai is not loaded with spiciness. It’s more of a sweeter sauce than other Thai dishes that have curry as an ingredient.
You can certainly add a little crushed red pepper flakes to yours if you’d like. I just would keep it on the low side so it doesn’t completely change the flavors.
Ingredients for Chicken Pad Thai
10 oz Thai rice noodles
1 lb boneless skinless chicken breasts, sliced into thin strips
2 Tbsp olive oil
1/4 cup soy sauce
2 Tbsp rice vinegar
1/4 cup brown sugar (I used coconut sugar)
1 Tbsp lemon or lime juice
1 1/2 cups matchstick carrots
1 red bell pepper, sliced into thin strips
2 cloves garlic
4 green onions, whites sliced thin & greens sliced into 1-inch pieces
2 cups bean sprouts
3 eggs
1/2 cup unsalted peanuts, chopped roughly
1/3 cup cilantro, chopped
Red pepper flakes (optional)
How to Make Chicken Pad Thai
In a small bowl, whisk together brown sugar, soy sauce, rice vinegar, and lime juice
Cook rice noodles according to directions on package.
While noodles are cooking, heat oil in large, deep skillet (or a wok) over medium-high heat.
Once hot add chicken and saute until cooked through, about 4 – 6 minutes.
Transfer to a plate, leaving oil in pan.
Add bell pepper and carrots and sauté 3-4 minutes then add garlic, green onions and bean sprouts sauté 3-4 minute longer.
Push the vegetables round the sides of the pan and crack the eggs into the center.
Scramble until eggs have cooked through.
Add the chicken, noodles and sauce to the vegetables.
Then toss together until evenly coated and cook 1 – 2 minutes.
Serve warm topped with cilantro, peanuts and optional red pepper flakes.
ENJOY!!
Love Thai recipes as much as me? Try some of these others too:
Thai Chicken Zucchini Noodles with Spicy Peanut Sauce
Thai Salad with Peanut Dressing
Chicken Pad Thai
Ingredients
- 10 oz Thai rice noodles
- 1 lb boneless skinless chicken breasts sliced into thin strips
- 2 Tbsp olive oil
- 1/4 cup soy sauce
- 2 Tbsp rice vinegar
- 1/4 cup brown sugar I used coconut sugar
- 1 Tbsp lemon or lime juice
- 1 1/2 cups matchstick carrots
- 1 red bell pepper sliced into thin strips
- 2 cloves garlic
- 4 green onions whites sliced thin & greens sliced into 1-inch pieces
- 2 cups bean sprouts
- 3 eggs
- 1/2 cup unsalted peanuts chopped roughly
- 1/3 cup cilantro chopped
- Red pepper flakes optional
Instructions
- In a small bowl, whisk together brown sugar, soy sauce, rice vinegar, and lime juice
- Cook rice noodles according to directions on package.
- While noodles are cooking, heat oil in large, deep skillet over medium-high heat.
- Once the oil is hot, add the chicken and saute until cooked through, about 4 - 6 minutes.
- Transfer to a plate, leaving oil in pan.
- Add bell pepper and carrots and sauté 3-4 minutes then add garlic, green onions and bean sprouts sauté 3-4 minute longer.
- Push the vegetables round the sides of the pan and crack the eggs into the center.
- Scramble until eggs have cooked through.
- Add the chicken, noodles and sauce to the vegetables.
- Then toss together until evenly coated and cook 1 - 2 minutes.
- Serve warm topped with cilantro, peanuts and optional red pepper flakes.
Paul says
Missing Tamarind and Soy. I personally like to add a bit of Fish Sauce and Lemon Grass to add to the Basil and Cilantro.
Marie says
This looks absolutely incredible! My family would totally go nuts for it (which is a big deal with picky toddlers). Thanks so much for sharing your recipe with us at Merry Monday this week!
Miz Helen says
I can’t wait to try this recipe, I just pinned it! Hope you have a great weekend and thanks so much for sharing your post with us at Full Plate Thursday!
Miz Helen