Easy Chicken Pad Thai

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.

Course Mains & Entrees

Cuisine Thai

Keyword chicken, noodles, pad thai, stir fry, thai

Prep Time 30

Cook Time 20

Total Time 50

Servings servings

Calories 567

Author Laurie McNamara

Equipment

Organic Tamarind Paste

Ingredients

FOR THE PAD THAI SAUCE:

1/4 cup light brown sugar
1 tablespoon cornstarch
1/4 teaspoon white pepper
1 tablespoon Sriracha plus more for serving
2 teaspoons tamarind paste brands may be different so you might need to adjust more or less
1/2 cup low-sodium chicken broth
2 tablespoons fish sauce

FOR THE CHICKEN:

1½ pounds boneless skinless chicken breast halves or tenders, sliced thin
3 tablespoons low-sodium tamari
1 tablespoon cornstarch

FOR THE STIR-FRY:

14 ounces stir-fry rice noodles
1 tablespoon extra light olive oil
1/3 cup finely chopped or ground roasted peanuts lightly salted, plus more for serving
4 cloves fresh garlic minced or squeezed through garlic press
2 eggs
12 ounces fresh bean sprouts rinsed
6 green onions cut into 1-inch pieces
1/4 cup torn fresh cilantro for serving
lime wedges for serving

Instructions

FOR THE RICE NOODLES:

Place the noodles in a large bowl and cover wit lukewarm water. Let sit for 1 hour, drain and set aside.

FOR THE PAD THAI SAUCE:

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

FOR THE CHICKEN:

Then in shallow bowl combine sliced chicken, low-sodium tamari and cornstarch. Toss to coat and set off to the side.

FOR THE STIR-FRY:

Meanwhile heat olive oil a large wok or 12-inch chefs pan over medium-high heat.
Once the oil is shimmering and hot, add all of the chicken and spread in an even layer. Cook undisturbed for 3 to 5 minutes before flipping and cooking for 1 to 2 minutes more minutes or until fully cooked.
Next add in the peanuts and garlic. Stir fry for 1 minute.
Add in the noodles and sauce. Stir fry for a few minutes until the noddles are tender with just a bit chew to them. May add a little water if need be.
Scoot the chicken and noodles to the side and add in the two eggs. Allow them to cook 1 to 1½ mintues before tossing them in with the chicken and noodles.
Once the eggs have cooked, add in the bean sprouts and green onions. Toss and cook. Once they have wilted, serve immediately.
Divide the chicken pad thai among bowls, topping with chopped cilantro, more ground peanuts, a few lime wedges.
Squeeze limes over top and drizzle with extra sriracha for extra spice.

Notes

This recipe has recently been modified and updated to be easier and more efficent (and more delicious!). For the original recipe you can email me using the contact form by clicking "ABOUT" at the top of this page and I will gladly send it to you.

Nutrition