Chicken pad Thai

This homemade chicken pad Thai recipe packs authentic flavor yet offers time-saving tips. Made with chicken breast or thighs, noodles, healthy vegetables and plenty of amazing sauce. 


SAUCE Soy Sauce | White Pepper Lime | Honey Oyster Sauce | Garlic Paste Tamarind Paste | Peanut Butter MAIN INGREDIENTS Sesame Oil | Chicken Breasts Rice Noodles | Shallot Garlic Paste | Ginger Paste Egg | Mung Bean Sprouts Green Onion | Red Bell Pepper

In a small bowl combine all sauce ingredients, cover and set aside. Soak your dried rice noodles in very hot water for 10 minutes, until soft. Drain and set aside.


Stir fry the chicken about 7-8 minutes or until internal temps reads 165˚F then remove and set aside. Sauté garlic, shallot, and ginger about 2 minutes.

Then, add in red bell pepper, cooking another minute. Gently add in noodles, green onion, mung bean sprouts, and sauce and toss.

Move noodles to one side of the pan. Add eggs and whisk them in the pan. Let thicken, then cover with noodles and cook for one more minute.

Serve pad Thai hot,  topped with crushed peanuts (or cashews), cilantro and lime wedges.

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