Discover a quick and easy homemade chicken pad Thai recipe that is perfect for weeknight dinners. Enjoy delicious flavors with simple ingredients using these step-by-step instructions.
Who needs to spend extra dollars on take-out when you can make it at home quicker and cheaper than delivery. This Chicken Pad Thai recipe combines all the familiar flavors of the classic Asian dish with the ease of a one pan meal. Perfect for a weeknight or a busy weekend when you don’t have time for a ton of dishes.
Chicken Pad Thai | Quick & Easy Homemade Recipe
Pad Thai is an extremely popular dish in Asian restaurants.
I love Thai cuisine. We have an excellent local Thai restaurant that serves superb Thai food. Our favorite meals to order are spring rolls or summer rolls, as I could lick the bowl of the accompanying peanut sauce and pad Thai and then finish it off with mango sticky rice. Yum! However, we cannot always get into town and homemade it is!
This easy pad Thai recipe is one delicious chicken pad Thai recipe the whole family will enjoy. It will make a pad Thai lover out of you!
Whether you’re new to Thai cooking or a seasoned pro, this easy Chicken Pad Thai recipe is sure to become a new family favorite. Give it a try tonight for a quick and delicious dinner that rivals your local Thai restaurant.
Tips and variations for making this quick and easy homemade chicken pad Thai recipe:
● This recipe does not include Tamarind paste, which is authentic pad Thai. Tamarind paste is difficult to find in a regular grocery store, and if you live far from an Asian grocery store and would only use it for pad Thai, you may want to skip it, too. This recipe uses a mix of rice vinegar and lime juice to get that tangy flavor in a savory sauce. If you happen to have Tamarind paste on hand, omit the rice vinegar and lime juice and use two (2) tablespoons of Tamarind paste to make your pad Thai sauce.
● Unlike most Thai dishes, this recipe is NOT spicy at all. If you prefer a kick to your Thai dishes, add one teaspoon of dried chili flakes to the wok, add 2-3 fresh Thai peppers, or drizzle the dish with sriracha sauce.
● Is there a substitute for fish sauce? Short answer: no. The fish sauce provides a very distinct flavor that is absolutely necessary for Pad Thai.
● Instead of chicken, try this with shrimp – which is very traditional.
● You can use fresh minced garlic or pre-minced garlic in a jar; approximately one (1) teaspoon will equal the two (2) minced cloves. Any Italian store will have it in a large jar.
● If you do not have bean sprouts, substitute shredded cabbage.
● If you do not have red bell pepper, substitute green bell pepper, yellow bell pepper, or orange bell pepper. You can also mix and match for a more colorful recipe.
● Peanut butter is not used in this recipe.
● Add red pepper flakes to spice up this recipe if you like.
● Store leftovers covered in the fridge for up to 3 days. Microwave at 50% power until warmed through.
● You can freeze this recipe in an airtight container for up to 2 months. Thaw on the counter and warm through before serving. Keep in mind that some of the veggies may just be a little soggy after thawing.
● This recipe is made with simple ingredients commonly found at your local grocery store. See above if you want to change the recipe and need to visit an Asian food store.
Love Asian dishes? Here are some easy recipes to serve with your pad Thai:
● Bok Choy and Snow Peas Sauté
● Rainbow Spring Rolls with Sweet and Spicy Dipping Sauce
● Instant Pot Shrimp and Bok Choy Soup Recipe
Chicken Pad Thai | Quick & Easy Homemade Recipe Ingredients:
● 8 ounces Pad Thai Flat Rice Noodles
● 4 Tablespoons packed Brown Sugar
● ¼ cup Soy Sauce or Tamari
● 1 Tablespoon Lime Juice
● 2 Tablespoons Rice Vinegar
● 1 Tablespoon Fish Sauce
● 2 Tablespoons Sesame Oil
● 1 lb Boneless Skinless Chicken Breasts, sliced or cubed
● 1 Red Bell Pepper, thinly sliced (approximately 6oz)
● 2 cups Matchstick Carrots
● 1½ Tablespoons Fresh Garlic, minced (approximately 3 cloves)
● 5 Green Onions, sliced
● 2 cups Bean Sprouts
● ½ cup Unsalted Peanuts, chopped, divided
● 2 Large Eggs, beaten
● 4 Tablespoons Fresh Cilantro, chopped
● Lime Wedges or Slices
Chicken Pad Thai Mise en Place:
● Large Bowl
● Sieve
● Boiling Water
● Small Mixing Bowl
● Measuring Cup
● Measuring Spoons
● Whisk
● 12″- 14″ Wok or Large Skillet
● Plate
Chicken Pad Thai | Quick & Easy Homemade Recipe Directions:
1. Place a sieve over a large bowl and place the raw noodles into the sieve. Pour the boiling water over the noodles and let them sit in the bowl for 5-7 minutes until soft.
2. In a separate small mixing bowl, whisk together the brown sugar, soy sauce or Tamari, lime juice, rice vinegar, and fish sauce. Set aside for now.
3. Heat the oil in your large wok over medium-high heat.
4. Add the chicken and stir fry for about 5-7 minutes. The chicken will be cooked through but will not be browned. Transfer the chicken to a plate, but be sure to leave the oil in the pan.
5. Add the bell pepper and carrots and fry for 3 minutes.
6. Add the minced garlic, green onions, bean sprouts, and half of the chopped peanuts and cook for another 2 minutes.
7. Push the veggies to one side and add the beaten eggs. Scramble them until the eggs are cooked through, then mix them with the veggies.
8. Add back the cooked chicken, softened pad Thai noodles, and the sauce and toss them all together. Fry for an additional 2 minutes or until everything is evenly heated through.
9. Remove from heat; add the cilantro and remaining peanuts and stir through.
10. Serve with a slice of lime and extra cilantro.
Chicken Pad Thai | Quick & Easy Homemade Recipe
Chicken Pad Thai | Quick & Easy Homemade Recipe. Discover a quick and easy homemade chicken pad Thai recipe that is perfect for weeknight dinners. Enjoy delicious flavors with simple ingredients using these step-by-step instructions.
Ingredients
- 8 ounces Pad Thai Flat Rice Noodles
- 4 Tablespoons packed Brown Sugar
- ¼ cup Soy Sauce or Tamari
- 1 Tablespoon Lime Juice
- 2 Tablespoons Rice Vinegar
- 1 Tablespoon Fish Sauce
- 2 Tablespoons Sesame Oil
- 1 lb Boneless Skinless Chicken Breasts, sliced or cubed
- 1 Red Bell Pepper, thinly sliced (approximately 6oz)
- 2 cups Matchstick Carrots
- 1½ Tablespoons Fresh Garlic, minced (approximately 3 cloves)
- 5 Green Onions, sliced
- 2 cups Bean Sprouts
- ½ cup Unsalted Peanuts, chopped, divided
- 2 Large Eggs, beaten
- 4 Tablespoons Fresh Cilantro, chopped
- Lime Wedges or Slices
Instructions
- Place a sieve over a large bowl and place the raw noodles into the sieve. Pour the boiling water over the noodles and let them sit in the bowl for 5-7 minutes until soft.
- In a separate small mixing bowl, whisk together the brown sugar, soy sauce or Tamari, lime juice, rice vinegar, and fish sauce. Set aside for now.
- Heat the oil in your large wok over medium-high heat.
- Add the chicken and stir fry for about 5-7 minutes. The chicken will be cooked through but will not be browned. Transfer the chicken to a plate, but be sure to leave the oil in the pan.
- Add the bell pepper and carrots and fry for 3 minutes.
- Add the minced garlic, green onions, bean sprouts, and half of the chopped peanuts and cook for another 2 minutes.
- Push the veggies to one side and add the beaten eggs. Scramble the eggs until they are cooked through, then mix them with the veggies.
- Add back the cooked chicken, softened pad Thai noodles, and the sauce and toss them all together. Fry for an additional 2 minutes or until everything is evenly heated through.
- Remove from heat; add the cilantro and remaining peanuts and stir through.
- Serve with a slice of lime and extra cilantro.
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 655Total Fat: 28gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 236mgSodium: 1818mgCarbohydrates: 47gFiber: 7gSugar: 21gProtein: 56g
Note: for exact nutritional information, consult your dietitian. All nutritional information provided is simply a guideline.
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