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homemade chicken pad thai in a silver bowl topped with peanuts and cilantro pieces

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
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6
Calories 478kcal


  • 10 oz Thai rice noodles
  • 1 lb boneless skinless chicken breasts sliced into thin strips
  • 2 tablespoon olive oil
  • ¼ cup soy sauce
  • 2 tablespoon rice vinegar
  • ¼ cup brown sugar I used coconut sugar
  • 1 tablespoon lemon or lime juice
  • 1 ½ 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
  • ½ cup unsalted peanuts chopped roughly
  • cup cilantro chopped
  • Red pepper flakes optional


  • 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.


Calories: 478kcal | Carbohydrates: 59g | Protein: 26g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 130mg | Sodium: 775mg | Potassium: 654mg | Fiber: 3g | Sugar: 13g | Vitamin A: 6250IU | Vitamin C: 35.7mg | Calcium: 63mg | Iron: 2.2mg