This easy Chicken Pad Thai Easy is delicious and so much better than take-out! I can honestly say this is the BEST Pad Thai!

Between a routine doctors appointment, a haircut and color and a Sur la Table yearly birthday shop-a-thon with my mom. I was a little too busy to cook.

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All that stuff to-do meant I had to get up early, shower and dress in something other than grey yoga pants and a hoodie to actually look somewhat presentable and not like a flour-dusted, butter-smeared slob. Yeah, that’s righ. What you didn’t know that food blogging isn’t ultra glamorous?

After all that running around I was so very thankful to come home to a big container of this here chicken Pad Thai just-a-waiting for me to reheat and inhale. Best. Lunch. Ever.

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Truth be told, the first time I tried Pad Thai I didn’t like it. I think I judged it by it’s looks and was confused by the whole “it’s 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 simply can’t get enough.

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First things first, make the sauce. It starts with 6 tablespoons or 1/4 cup plus two tablespoons light brown sugar.

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Next add in 1/4 teaspoon of the secret ingredient aka white pepper.

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Then add in 1 tablespoon tamarind past. I’ll link the one I use in the printable below.

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Next add in 1/2 to 1 full teaspoon of Sriracha. We like it spicy, however add the right amount based on what you think you can handle.

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Next add in 1/4 cup fish sauce.

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Then give that a quick stir to break up the brown sugar.

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Next add in a 1/2 cup of chicken broth and stir until sugar has dissolved. Set it off to the side.

 

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Now, for the chicken you will need 1 to 1-1/4 pound (or about 4) of boneless, skinless chicken breast halves. I find these organic ones at my grocery store; otherwise you’ll need about two regular chicken breasts and then just butterfly them all the way through.

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With a sharp knife slice each breast halve into thin strip and place into a bowl.

 

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Next, sprinkle with 1 tablespoon cornstarch and add in 3 tablespoons low-sodium tamari.

 

 

Then toss to coat and set off to the side for a smidge.

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Next, prep all remaining ingredients; rinse 1 heaping cup of fresh bean sprouts, peel the garlic, slice 4 green onions and separate the light green parts from the dark, cut a lime into wedges, chop up 1/3 cup of lightly salted roasted peanuts and then rinse off a handful of fresh cilantro.

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Then fill a large pot with water and bring to a boil.

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You’ll need 10-12 ounces of wide rice noodles.

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Then, once the water is to a rapid boil; drop in the noodles, stir and turn off the heat. Allow the noodles to soak in the hot water for 5 to 8 minutes. They should be soft but with a bit of firmness in the center.

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Immediately drain and rinse with cold water to keep them from sticking.

 

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Meanwhile heat a tablespoon of grapeseed or olive oil in a large wok or 12-inch frying pan over medium-high heat. Once the wok is hot, add in 4 to 5 cloves of minced fresh garlic… I like to use my garlic press for this. <—–lazy.

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Cook the garlic for 1 minute before adding in the sliced chicken.

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Spread in an even layer and allow the wok to sear the chicken. Stir, arrange in a single layer and cook for a total of 8-10 minutes or until the chicken is fully cooked.

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Add in the bowl of sliced light green onions…

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…then the rice noodles…

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Pour in the sauce…

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Don’t forget the bean sprouts…

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Make a quick slurry {1 tablespoon cornstarch plus 1 tablespoon cold water} and pour into the wok.

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Using two spatulas or wooden spoons, toss and flip the Pad Thai until the sauce is thick and the noodles are perfectly tender.

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Serve with the remaining dark green onion slices, torn cilantro leaves, chopped peanuts and lime wedges.

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I make this chicken pad Thai when it was only my husband and I home for dinner. His first Pad Thai experience EVER was my recipe. How cool is that?! Needless to say, he loved it. Like reallllly loved it.

Describing what chicken pad Thai tastes like is sort of hard for me to do, so this is what I will tell you: It’s 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.

Enjoy! And if you give this Chicken Pad Thai recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

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My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance!

Easy Chicken Pad Thai
Yield: 4 servings

Easy Chicken Pad Thai

Easy, delicious and so much better than take-out!

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

Pad Thai Sauce:

  • 1/4 cup plus 2 tablespoons light brown sugar
  • 1/4 teaspoon white pepper
  • 2 teaspoons (or 1 packet) tamarind paste (brands may be different so you might need to adjust more or less)
  • 1/2 to 1 full teaspoon Sriracha (depending on how spicy you want it)
  • 1/4 cup fish sauce
  • 1/2 cup low-sodium chicken broth
  • cornstarch slurry (1 tablespoon cornstarch plus 1 tablespoon cold water, stirred)

FOR THE CHICKEN:

  • 1 to 1-1/4 pound boneless, skinless chicken breast halves or tenders, sliced thin (about 4 breast halves)
  • 1 tablespoon cornstarch
  • 3 tablespoons low-sodium tamari

FOR THE STIR-FRY:

  • 10-12 ounces of wide rice stir-fry noodles
  • 1 tablespoon olive oil or grapseed oil
  • 4 to 5 cloves fresh garlic, minced or squeezed through garlic press
  • 4 green onions, sliced (separate light green from dark green parts)
  • 1 heaping cup rinsed bean sprouts
  • 1/3 cup chopped lightly salted, roasted peanuts
  • 1/4 cup torn fresh cilantro
  • Sriracha, for serving

Instructions

In a medium bowl combine the sugar, pepper, tamarind, Sriracha, fish sauce and chicken broth. Whisk until sugar has dissolved and set aside.

In a large bowl combine sliced chicken, 1 tablespoon cornstarch and 3 tablespoons low-sodium tamari. Toss to coat and set off to the side.

Heat a large pot of water to a boil. Once the water is at a full boil, drop in the noodles, stir and turn off the heat. Allow the noodles to soak for 5 to 8 minutes or until soft but still firm in the center. Drain and rinse with cold water.

Meanwhile heat a large wok or 12-inch skillet over medium-high heat. Add in the olive oil and garlic. Stir-fry for one minute before add the chicken in an even layer (working in batches if necessary). Cook for 5 minutes before flipping and cooking for 5 more minutes or until fully cooked. Add in the light green onion slices, cook for 30 seconds before adding the noodles, bean sprouts and sauce. Pour in the slurry and use two wooden spoons or spatulas to toss the ingredients together. Cook for 2 to 3 minutes or until the sauce has thickened and noodles are perfectly tender.

Serve immediately topping with the remaining dark green onion slices, torn cilantro, chopped peanuts, a squeeze of fresh lime and extra sriracha if you like it spicy!

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