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Easy Chicken Pad Thai

This easy chicken pad Thai recipe uses simple ingredients and the BEST sauce. If you're craving Thai food or takeout, this will be a new homemade favorite. 
Prep Time10 mins
Cook Time25 mins
Servings: 4 servings

Ingredients

  • 8 ounces pad Thai noodles or any flat rice noodles
  • 3 tablespoons sesame oil or olive oil
  • 1 pound boneless skinless chicken breasts sliced into very thin strips
  • 1 cup grated carrots
  • 1 bell red pepper thinly sliced
  • 1 ½ cups fresh bean sprouts
  • 2 eggs

For the Sauce:

  • ¼ cup soy sauce or coconut aminos for gluten-free
  • 3 tablespoons fish sauce
  • 2 tablespoons peanut butter
  • 2 tablespoons lime juice
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon honey

Toppings: 

  • 3 green onions chopped
  • ½ cup dry roasted peanuts chopped
  • ½ cup cilantro chopped
  • Red pepper flakes

Instructions

  • In a large pot, cook the noodles according to the package instructions. Once cooked, rinse under cold water (to prevent sticking) and set aside. 
  • While the noodles cook, mix together the ingredients for the sauce in a small bowl. Set aside. 
  • In a large skillet over medium heat, add 2 tablespoons oil. Cook the chicken about 3 minutes on each side, until cooked through. Drain any juices and set aside the cooked chicken. 
  • Add 1 tablespoon of oil to the skillet. Add the carrots and bell pepper and cook for 8 - 10 minutes, until tender. Add the bean sprouts and cook for 2 minutes more.
  • Move the vegetables to create space in the middle of your pan. Add the 2 eggs and lightly scramble them. Set aside the cooked eggs and vegetables with the chicken. 
  • Add the sauce to the pan over low heat. Bring to a boil and then simmer for 1 minute to thicken. 
  • Add the chicken, vegetables, egg and noodles to the pan. Stir (using tongs if possible) until coated in the sauce. 
  • Serve warm. Optionally, top with peanuts, cilantro, green onions, and red pepper (for spice).