Chicken Pad Thai

Skip the take-out and make this Chicken Pad Thai recipe, a delicious dish that brings the vibrant flavors of Thai cuisine to your kitchen.

Course Main Course

Cuisine American, Thai

Keyword Chicken Pad Thai, Chicken Pad Thai Recipe

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 3 generous servings

Calories 804 kcal

Author Marjorie @APinchOfHealthy

Ingredients

For the Sauce

2 Tablespoons light brown sugar
2 Tablespoons creamy peanut butter
3 Tablespoons reduced sodium soy sauce or tamari sauce
1 Tablespoons lime juice juice of about 1/2 lime*
1 teaspoon rice vinegar
1/4 teaspoon crushed red pepper flakes

For the Noodles

8 ounces uncooked Pad Thai rice noodles
1 pound boneless skinless chicken thighs thinly sliced
1/2 teaspoon Kosher salt
1/8 teaspoon ground black pepper
2 Tablespoons avocado oil or other neutral oil
1 red bell pepper thinly sliced
1 onion white or yellow, thinly sliced
3 cloves garlic minced
4 scallions thinly sliced (whites and green parts separated)
2 eggs large, lightly beaten
1.5 cups bean sprouts plus extra as garnish
1/4 cup chopped cilantro as garnish
1/4 cup chopped peanuts as garnish

Instructions

Whisk all the sauce ingredients together in a medium bowl until combined. Set aside for later
Place pad thai noodles in a large bowl. Pour over boiling water until it completely submerges the noodles. Allow the noodles to soak for 5-10 minutes (depending on the package directions), moving them around often with tongs. Once the noodles have softened, drain and rinse the noodles under cold water. Set aside.
Massage 1⁄2 teaspoon salt & 1⁄8 teaspoon pepper into the chicken pieces. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon of oil and let it heat up for 1 minute. Add the chicken and cook for 7-10 minutes, stirring often until fully cooked through. Transfer chicken to a plate/bowl and set aside.
Add another 1 tablespoon of oil to the hot pan along with the sliced pepper and onions to the pan and cook for 3-5 minutes, stirring often until the onions are still crisp but becoming translucent. Next, mix in the garlic and white parts of the scallions. Cook for 2 more minutes.
Push the vegetables to the side of the pan and add beaten egg to the other side of the pan. Scramble over medium-low heat, until the egg is just cooked but not overcooked and dry. Mix the egg with the vegetables from the side of the pan, and add the cooked chicken & bean sprouts to the pan.
Give the sauce from earlier a quick mix. Add the noodles & sauce to the pan. Carefully toss together with tongs until the noodles are coated in sauce and combined with the vegetables/chicken.
Mix in most of the green parts of the scallion, chopped peanuts and cilantro. Save the remaining of each ingredient for garnishing the dish.
Once ready to serve, sprinkle with remaining scallions, chopped peanuts and cilantro.

Recipe Notes

Nutritional information is approximate and was calculated using a recipe nutrition label generator. Info is based on 3 generous servings and is 1/3 the total recipe.
Save the remaining 1⁄2 lime that wasn’t needed for the sauce as garnish for the final dish!
This recipe is generous with the chicken, as I know many of you prioritize protein in your meals. If you prefer less chicken in your pad Thai, use 1⁄2 pound of chicken instead. If using 1⁄2 pound chicken, you would adjust and season it with 1⁄4 tsp salt and a tiny pinch pepper.
This recipe was tested with Lotus Foods “Traditional Pad Thai Rice Noodles”. Let them soak for a full 10 minutes in the boiling water.

Nutrition Facts

Chicken Pad Thai

Amount Per Serving

Calories 804 Calories from Fat 279

% Daily Value*

Fat 31g48%

Saturated Fat 6g38%

Trans Fat 0.04g

Polyunsaturated Fat 7g

Monounsaturated Fat 15g

Cholesterol 253mg84%

Sodium 1.338mg0%

Potassium 936mg27%

Carbohydrates 88g29%

Fiber 6g25%

Sugar 15g17%

Protein 45g90%

Vitamin A 1.701IU0%

Vitamin C 66mg80%

Calcium 110mg11%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.