Chicken Pad Thai

One of my favorite Thai dishes is Pad Thai. I know…typical…and a bit generic. I try to be more adventurous when I go to Thai restaurants, but it’s hard when I already know how good Pad Thai is. Why mess with a good thing?

Even though I’ve ordered Pad Thai at restaurants lots of times, I didn’t think I’d ever actually make Pad Thai at home. I’m sure I said the same thing with the egg rolls we made a few months back. There is something about asian food.

Maybe its the strange (to me) ingredients or the oddball names, but I think asian food is intimidating. But Kara and I set out to make this dish and we succeeded. It was so good!! Restaurant quality for sure.

I do have to warn you about one thing though. We made it as written and found it to be pretty spicy. I think I drank a full glass of water while eating one small bowl. I like a little kick but if you’re sensitive to heat you will probably think this is too spicy. Keep that in mind when you try this dish and just adjust the spices to suit your tastes.

How to Make Chicken Pad Thai

1. Cook the noodles according to the package instructions.

2. Start with cubed chicken.

3. Saute with garlic and green onion.

4. Once it looks cooked through transfer it to a plate.

5. Heat oil in the wok then cook the eggs.

6. Cook the eggs until firm.

7. Toss in the noodles.

8. And the chicken, green onions and garlic.

9. Pour in the sauce, adjust the spices to your tastes.

10. Squeeze in the lime.

11. Toss in the bean sprouts.

Garnish with peanuts, a lime wedge, green onion and shredded carrot and cabbage


Chicken Pad Thai

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course


  • 1 12 oz package rice noodles
  • 2 tbsp peanut oil
  • 1 lb boneless, skinless chicken breast halves, cut into bite-sized pieces
  • 14 cup peanut oil
  • 2 cloves of garlic, minced
  • 3 green onions, chopped
  • 4 eggs
  • 2 tbsp white wine vinegar
  • 4 tbsp fish sauce
  • 6 tbsp white sugar
  • 1 tbsp hot chili sauce (we used Sriracha)
  • 1 1/2 tsp crushed red pepper
  • 1/8 tsp cayenne pepper
  • 2 cup bean sprouts
  • 1/4 cup crushed peanuts
  • 1 green onion, chopped for garnish
  • 1 lime, cut into wedges
  • shredded carrot and purple cabbage, for garnish


  • Cook noodles according to package instructions. Drain, and set aside.
  • Heat peanut oil in a wok or large heavy skillet over medium-high heat. Sauté chicken, garlic, and green onions until browned. Remove, and set aside.
  • Return the wok to the burner and add ¼ cup of peanut oil. Heat oil in wok over medium-high heat. Crack eggs into hot oil, and cook until firm. Stir in chicken, softened noodles, vinegar, fish sauce, sugar, sweet chili sauce, red pepper, and cayenne pepper. Adjust seasonings to taste. Mix while cooking, until noodles are tender. Add bean sprouts and a squirt of lime, and mix for 2-3 minutes. Garnish with crushed peanuts, green onions, and a lime wedge.
Keyword chicken