Chicken Pad Thai

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This Chicken Pad Thai is over the top delicious!  It’s full of fresh ingredients and tossed with a scrumptious sauce. The whole family devoured it!

I have been wanting to make homemade Chicken 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.

We were in NC visiting family and my brother took us to their favorite local Thai restaurant.  He had already ventured WAY deep into curry dishes.  But being the newbie that I was, I stuck to the most traditional. Chicken Pad Thai.

CHICKEN PAD THAI

Well, that faithful night changed everything!  Thai food is now at the top of my list of fav’s!  I really had no idea what I was missing and I don’t know why I was a little intimidated to even try it.

After way to long, I finally got around to making my own chicken pad thai yesterday and it is a-mazing!  The sauce is the “lick your plate” kind of sauce to us.  I know I know, I say that a lot, don’t I?

Don’t worry, if you are a Thai newbie, this dish has no curry in it! Just a few veggies tossed with rice noodles, chicken and a Thai inspired vinaigrette.

Plus since it is served with rice noodles, it’s a wonderful gluten free option as well.

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)

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 too:

Bang Bang Shrimp and Pasta

Thai Chicken Zucchini Noodles with Spicy Peanut Sauce

Thai Spaghetti Squash

Thai Lettuce Wraps

Thai Salad with Peanut Dressing

5 from 1 vote

Print

Chicken Pad Thai

This Chicken Pad Thai is over the top delicious! It’s full of fresh ingredients and tossed with a scrumptious sauce.

Course Main Course

Cuisine Thai

Keyword Chicken Pad Thai

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 6

Calories 478 kcal

Author Sherri

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

1. In a small bowl, whisk together brown sugar, soy sauce, rice vinegar, and lime juice
2. Cook rice noodles according to directions on package.
3. While noodles are cooking, heat oil in large, deep skillet over medium-high heat.

4. Once the oil is hot, add the chicken and saute until cooked through, about 4 - 6 minutes.

5. Transfer to a plate, leaving oil in pan.
6. Add bell pepper and carrots and sauté 3-4 minutes then add garlic, green onions and bean sprouts sauté 3-4 minute longer.
7. Push the vegetables round the sides of the pan and crack the eggs into the center.
8. Scramble until eggs have cooked through.
9. Add the chicken, noodles and sauce to the vegetables.
10. Then toss together until evenly coated and cook 1 - 2 minutes.
11. Serve warm topped with cilantro, peanuts and optional red pepper flakes.

Nutrition Facts

Chicken Pad Thai

Amount Per Serving

Calories 478 Calories from Fat 135

% Daily Value*

Total Fat 15g 23%

Saturated Fat 2g 10%

Cholesterol 130mg 43%

Sodium 775mg 32%

Potassium 654mg 19%

Total Carbohydrates 59g 20%

Dietary Fiber 3g 12%

Sugars 13g

Protein 26g 52%

Vitamin A 125%

Vitamin C 43.3%

Calcium 6.3%

Iron 12.1%

* Percent Daily Values are based on a 2000 calorie diet.