This chicken pad Thai recipe is flavorful and one of my favorites! The thick pad Thai noodles get coated in a delicious sauce along with the chicken, sautéed vegetables, salty peanuts and fresh green onions and cilantro on top.
When I was preparing this recipe the grocery store did not have cilantro. So my dish looks a little less pretty and a little bare but trust me, the flavor was still there! I really love the fresh cilantro on top, so if you can find it and enjoy the flavor then definitely add it to your dish!
My whole family loves this dish, even my pickiest of kids. I just have to tell them the noodles are a little like chow mein and they are all in. When when they taste it they really enjoy it.
I also used crushed cashews in this recipe instead of peanuts, so feel free to make that swap if you have a peanut allergy or prefer cashews. You could also use sunflower seeds if you have a tree nut allergy.
I have an “ugly but delicious” Pinterest board and I feel like this dish is the perfect candidate for it. ha ha! As I am looking at my pictures without the cilantro I just keep thinking I need to add this to that board. BUT and this is a big but, it’s really all about how it tastes that matters and this dish won’t disappoint!
What you need to make this Chicken pad Thai: (printable recipe is below)
serves 4
- 8 ounces dry pad Thai noodles
- 2 tablespoons sesame oil
- 1 red bell pepper – diced
- 8 cloves garlic – minced
- 1 pound chicken thighs – boneless, skinless and thinly sliced
- Pinch of salt
- 2 tablespoons fresh ginger- minced or 1 teaspoon dried ginger
- 2 eggs
- 1 teaspoon sriracha or chili paste
- 2 tablespoons sugar
- 2 teaspoons honey
- 2 tablespoons rice vinegar
- 1/2 teaspoon fish sauce – add double if you like fish sauce
- 2 tablespoons soy sauce
- 2 tablespoons lime juice
- 2 green onions – sliced thinly
- 1/2 cup fresh cilantro – chopped, loosely packed, add more according to preference
- 1/3 cup crushed salted peanuts or cashews
- 1/3 cup bean sprouts – optional
- Lime wedges – optional
Instructions
- Prepare pad Thai noodles according to package directions then set aside.
- In another bowl, whisk together the eggs and sriracha and set aside.
- Add sugar, honey, rice vinegar, fish sauce, soy sauce and lime juice into another bowl and whisk together, then set aside.
- Add sesame oil, red bell pepper, garlic, sliced chicken and a pinch of salt into a large pan and sauté until chicken is almost cooked through.
- Add the cooked and drained pad Thai noodles to the pan with the chicken mixture.
- Add the egg mixture into the noodles and stir until egg mixture cooks.
- Add the sauce and stir noodles around for about 3 minutes until the sauce coats everything and reduces slightly.
- Remove from heat and garnish with sliced green onions, fresh cilantro and crushed peanuts. Serve with lime wedges for those that like fresh lime juice on top.
Chicken Pad Thai
Ingredients
- 8 ounces dry pad Thai noodles
- 2 tablespoons sesame oil
- 1 red bell pepper diced
- 8 cloves garlic minced
- 1 pound chicken thighs – boneless, skinless and thinly sliced
- Pinch of salt
- 2 tablespoons fresh ginger minced or 1 teaspoon dried ginger
- 2 eggs
- 1 teaspoon sriracha or chili paste
- 2 tablespoons sugar
- 2 teaspoons honey
- 2 tablespoons rice vinegar
- 1/2 teaspoon fish sauce
- 2 tablespoons soy sauce
- 2 tablespoons lime juice
- 2 green onions sliced thinly
- 1/2 cup fresh cilantro – chopped, loosely packed, add more according to preference
- 1/3 cup crushed salted peanuts or cashews
- 1/3 cup bean sprouts optional
- Lime wedges optional
Instructions
- Prepare pad Thai noodles according to package directions then set aside.
- In another bowl, whisk together the eggs and sriracha and set aside.
- Add sugar, honey, rice vinegar, fish sauce, soy sauce and lime juice into another bowl and whisk together, then set aside.
- Add sesame oil, red bell pepper, garlic, sliced chicken and a pinch of salt into a large pan and sauté until chicken is almost cooked through.
- Add the cooked and drained pad Thai noodles to the pan with the chicken mixture.
- Add the egg mixture into the noodles and stir until egg mixture cooks.
- Add the sauce and stir noodles around for about 3 minutes until the sauce coats everything and reduces slightly.
- Remove from heat and garnish with sliced green onions, fresh cilantro and crushed peanuts. Serve with lime wedges for those that like fresh lime juice on top.