Print

Chicken Pad Thai

A close-up of a bowl filled with flavorful Chicken Pad Thai, garnished with cilantro and peanuts.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make delicious chicken pad thai at home with this easy recipe. It’s a perfect weeknight dinner that tastes better than takeout.

Ingredients

Scale
  • 8 ounces dried flat rice noodles
  • 2 tablespoons vegetable oil, divided
  • 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
  • 2 cloves garlic, minced
  • 1/4 cup pad thai sauce (see notes for homemade sauce)
  • 1 tablespoon fish sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon lime juice
  • 1/4 cup chopped peanuts, plus more for garnish
  • 2 large eggs, lightly beaten
  • 1 cup bean sprouts
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped green onions
  • Lime wedges, for serving

Instructions

  1. Cook rice noodles according to package directions. Drain and rinse with cold water to prevent sticking.
  2. While noodles cook, prepare the sauce: In a small bowl, whisk together pad thai sauce, fish sauce, soy sauce, brown sugar, and lime juice.
  3. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
  4. Add the remaining 1 tablespoon of vegetable oil to the skillet. Add garlic and cook until fragrant, about 30 seconds.
  5. Push garlic to one side of the skillet. Pour beaten eggs into the other side and scramble until cooked.
  6. Add the drained noodles, cooked chicken, and prepared sauce to the skillet. Toss to combine and heat through, about 2-3 minutes.
  7. Stir in chopped peanuts, bean sprouts, cilantro, and green onions. Cook for another minute until bean sprouts are slightly tender.
  8. Serve immediately with lime wedges and extra chopped peanuts.

Notes

  • For a quick homemade pad thai sauce, whisk together 3 tablespoons tamarind paste, 2 tablespoons fish sauce, 1 tablespoon rice vinegar, 1 tablespoon brown sugar, and 1 teaspoon sriracha.
  • You can add other vegetables like shredded carrots, bell peppers, or broccoli florets along with the bean sprouts.
  • For a spicier dish, add more sriracha to the sauce or serve with chili flakes.
  • Ensure your skillet or wok is hot before adding ingredients for best results.

Nutrition

Find it online: https://delishcraze.com/chicken-pad-thai-better-than-takeout/