Chicken Pad Thai

You'll love this versatile and easy recipe for homemade chicken pad Thai. This recipe packs authentic flavor yet offers time-saving tips. Made with chicken breast or thighs, noodles, healthy vegetables, and plenty of amazing sauce. This Pad Thai recipe is packed with protein — 31g per serving!

Course Dinner

Cuisine Asian, Thai

Recipe Type Chicken, Healthy Choices, Healthy Dinner, Meal Prep, Noodles, Peanut, Served Hot, Spicy

Skill Level Easy

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 617kcal

Author Angela G.

Equipment

skillet or wok
zester

Ingredients

Sauce

½ cup soy sauce
½ teaspoon white pepper
2 lime juice & zest
¼ cup honey or brown sugar
1 teaspoon oyster sauce can sub w/ fish sauce
2 teaspoon garlic paste
1 tablespoon tamarind paste optional (adds spice)
½ cup peanut or cashew butter optional
1 cup chicken broth optional to thin out sauce

Main Ingredients

4 tablespoon sesame oil divided
1 lb chicken breast or thighs cut into bite-sized chunks and pat dry
8 oz rice noodles
1 shallot thinly sliced
3 teaspoon garlic paste
1 teaspoon ginger paste
2 eggs whisked
14 oz can mung bean sprouts (optional) drained
4 green onions sliced in one inch pieces, reserve some for garnish
1 red bell pepper seeded and thinly sliced

Garnish

½ cup crushed peanuts or cashews
4 lime wedges
2 tablespoon fresh cilantro
1 pinch red pepper chili flakes to taste, for spice (optional)

Instructions

Make the sauce. In a small bowl combine all sauce ingredients, cover, and set aside.
Make the noodles. Soak your dried rice noodles in very hot water for 10 minutes, until soft.* Drain and set aside.
Stir-fry the chicken. In a large skillet or wok add 2 tablespoons sesame oil and set to medium-high heat. Once hot, add in chicken pieces. Stir to brown all sides. Stir and cook about 7-8 minutes or until internal temps reads 165˚F then remove and set aside.
Sauté aromatics and vegetables. Heat remaining 2 tablespoon sesame oil in skillet then add garlic, shallot, and ginger. Cook until fragrant, about 2 minutes. Then, add in red bell pepper, cooking another minute.
Combine. Add in noodles, green onion, mung bean sprouts, and sauce. Gently toss to combine, careful not to break the noodles.
Move noodle mixture to one side of the skillet. On the bare side, add eggs and whisk them in the pan. Let thicken for about 1 minute then cover with noodles and cook for one more minute.
Serve pad Thai hot, topped with crushed peanuts (or cashews), cilantro, and lime wedges.

Notes

*Test one noodle to make sure it's softened to your liking. Do not boil the noodles as they tend to fall apart if overcooked.

Pat chicken dry with a paper towel to remove extra moisture before cooking. This helps brown and sear the outside, locking in moisture.

Sesame seed oil has a low smoke point compared to other cooking oils (410ºF) so watch to make sure it does not overheat or the oil will produce a burnt flavor. Avoid letting it smoke. Keep heat just above medium, turn down as needed.

Nutrition