You can make this easy Chicken Pad Thai in the comfort of your own home! Rice noodles are tossed with chicken, peanuts, garlic and simple homemade pad thai sauce for a ridiculously delicious chicken pad thai! Serves 6 in under an hour.
Between kids doctors appointments, a haircut and color and a Sur la Table yearly birthday shop-a-thon with my mom, I had no time to meal prep this week. All this busy stuff meant I had to get up early (3 days this week!) like most normal humans, shower and dress in something other than my Lululemons and a hoodie. You know, actually look somewhat presentable and not like a flour-dusted and butter-smeared slob.
What you didn’t know that food blogging isn’t ultra glamorous? Ha.
After all that running around I was hangry. So you can imagine how extremely excited/thankful/delighted I was to come home to chicken pad thai leftovers. Ready and waiting for me to reheat and inhale.
Best. Lunch. Ever.
Truth be told, the first time I tried Pad Thai I wasn’t a fan. I think I judged it by its looks and was confused by the whole “it’s basically just noodles with peanuts on top” situation. Back then (something like 12+ years ago) I had no clue, no blog and obviously no taste.
Now? I could eat it every day of the week.
T0 Make This Easy Chicken Pad Thai You Will Need:
- low-sodium soy sauce or tamari
- stir-fry rice noodles
- pad thai sauce (see post below for ingredients)
- bean sprouts
- green onion
- lime wedges (not pictured- oops.)
First things first, soak your rice noodles! This is the EASIEST method and a total time saver. Place 14 ounces of rice noodles in a large bowl and cover with lukewarm water. Like magic, they will soften! They aren’t fully cooked, but soften up enough that stir-frying will finish the cooking process.
During this time is when I prep, prep and more prep. This recipe is like 70% prep and 30% cooking.
After the noodles have soaked for 1 hour, drain and set off to the side. To save you even MORE time, this can be done a day in advance. However I would recommend, covering them before refrigerating.
I l-o-v-e ground peanuts on my pad thai. I throw a cup or so into my mini food processor and grind them right up.
To Make The Pad Thai Sauce You Will Need:
- light brown sugar
- white pepper
- tamarind paste
- fish sauce
- low-sodium chicken broth
In a medium bowl, measure and add 4 tablespoons light brown sugar, 1 tablespoon cornstarch, 1/4 teaspoon white pepper, 1 tablespoon sriracha, 2 teaspoons tamarind paste (different brands can affect how much you need to add – so add to taste), 2 tablespoons fish sauce, 1/2 cup low-sodium chicken broth and whisk to combine. Set aside for now.
You may be thinking 1 tablespoon is a lot, however this recipes will feed 6 (unless you’re like us and gluttons for pad thai, then 4) and therefore spread amongst 6 servings and not overly spicy.
Now let’s move on to the chicken. In a shallow bowl add 1-1/4 to 1-1/2 pounds (or about 4) of boneless, skinless chicken breast halves. I like using these thinner cuts of chicken because it’s easier to slice and cut into small 1-1/2-inch bite-size pieces.
Place the sliced chicken into a bowl and add 3 tablespoons low-sodium soy sauce or tamari and sprinkle with 1 tablespoon cornstarch.
Use tongs to toss well to coat and set off to the side for a smidge.
Heat 1 tablespoon olive oil in a large wok or chefs pan on medium-high heat until shimmering. Once hot (a small sprinkle of water should pop and hiss) add in all of the chicken and spread in an even layer. Cook undisturbed for 3 to 5 minutes.
Then toss and cook on the second side for 1 to 2 minutes.
Once the chicken is browned, add in 1/3 cup finely chopped or ground (lightly salted) roasted peanuts with 4 cloves minced garlic.
Stir fry for 1 minute.
Next add in the soaked and drained rice noodles. Soaking does not mean they are fully cooked, just par-cooked and will continue to cook as you stir-fry.
And give the pad thai sauce a quick stir before pouring it in to the wok as well.
Toss and cook the noodles until al dente (tender with just a little chewiness).
Scoot the chicken and noodles off to the side of your pan or wok.
And immediately add in the two eggs. I crack them into a small bowl beforehand to make this step easier. Allow the eggs to cook for a minute or so before tossing them with the noodles and chicken. Keep tossing until the egg is fully cooked or “scrambled”.
If you are allergic to eggs, skip this step.
Lastly, add in 12 ounces (rinsed) bean sprouts and 6 green onions that have been cut into 1-inch pieces.
I find that using two spatulas or wooden spoons to toss the chicken pad thai around, really helps gets things mixed throughout.
Serve this easy chicken pad thai in bowls topped with the torn cilantro leaves, extra ground peanuts and lime wedges.
I personally feel, that this chicken pad thai recipe is pretty darn perfect. Not too sweet or sour or salty, just pure deliciousness and I can honestly say this is the BEST Pad Thai I’ve had in a long time, if ever.
And I think you will love it too!
For More easy and delicious Stir-Fry Recipes Click Here!
Buy the Cookbook: Simply Scratch : 120 Wholesome Homemade Recipes Made Easy Now available on Amazon »
THANK YOU in advance for your support!