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Chicken Pad Thai

Thai food is one of my favorite cuisines of all time (you can read all about my Thai food obsession here!). From pad thai to pad see ew to tom yum soup to massaman and green curries, Thai cuisine has a deep range of flavors and textures and heat.

In our town, we don’t have many options for Asian cuisine, let alone Thai restaurants, so a lot of times we end up making our own variations at home. Traditional pad thai is made with fish sauce, tamarind juice, palm sugars, and bean sprouts, but some of those ingredients are more difficult to find than others so we’ve adapted our recipes to fit what is easily accessible.

Chicken Pad Thai
Our version of Chicken Pad Thai combines rice noodles (our favorite brand can be found here), chicken breasts, eggs, green onions, and a sauce made from fish sauce, rice vinegar, lime juice, chili garlic sauce, and brown sugar. Once all the ingredients are stir-fried together, remove from heat and top with crushed peanuts, cilantro, and extra lime wedges.
 
Chicken Pad Thai
Serves 6
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
  1. 14 ounce rice noodles (my favorite is Thai Kitchen's Stir-Fry Rice Noodles)
  2. 1 1/2 lbs chicken breast, chopped into bite size pieces
  3. 1/2 cup + 1 tbsp rice vinegar
  4. 1/4 cup + 2 tbsp fish sauce
  5. 1 tbsp chili garlic sauce or Sambal Oelek (add more for more heat)
  6. 2 tbsp freshly squeezed lime juice
  7. 1/3 cup light brown sugar
  8. 1 tsp extra-virgin olive oil
  9. 2 tbsp sesame oil
  10. 3 eggs, beaten
  11. 4 green onions, finely diced
  12. 1/2 cup unsalted peanuts, chopped
  13. cilantro, for garnish
  14. extra limes, for garnish
Instructions
  1. Prepare rice noodles according to directions. For our box of Thai Kitchen's Stir-Fry Rice, boil water in a large pot, then remove from heat and add the noodles for 8-10 minutes. Drain and rinse with cold water and set aside. I like the noodles to be al dente since we will be cooking them in a wok later on.
  2. In a small bowl, whisk together the rice vinegar, fish sauce, chili garlic sauce, lime juice, and brown sugar.
  3. In a large wok, heat olive oil over medium heat. Add eggs and stir until scrambled and cooked. Remove from heat and set aside.
  4. Increase the heat to medium-high and then add the sesame oil. Toss in the chicken and stir fry for 5-6 minutes, or until chicken is completely cooked through. Add the noodles, rice vinegar sauce, green onions and stir fry for an additional 3-4 minutes, until everything is well combined. Toss in the scrambled eggs and stir for 1 minute, then remove from heat. Serve warm with peanuts, cilantro, and extra limes on top.
The Richmond avenue https://therichmondavenue.com/
 

J

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  6. Allison says

    Pad Thai is my favorite Asian dish, and it’s so much fun to make at home! I love your take on the recipe, and your photos look super tasty!

    xx Allison @ alwayseatdessert.com

    Reply

  11. Rhonda Sittig says

    Beautiful bowlful Jasmine! and your photos make it look so delicious!! I love all those flavors too. And I have most everything in the cupboard I need to make this– except the rice noodles. I’m thinking when it would fit in the meal schedule now!! thanks.

    Reply

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