Chicken Pad Thai


Chicken Pad Thai

Servings 4 Servings


  • Pad Thai:
  • 8 ounces flat rice noodles
  • 3 tablespoons oil
  • 2 chicken breasts, cut into small pieces
  • 1 red bell pepper, thinly sliced
  • 5 cloves garlic, minced
  • ¼ teaspoon black pepper
  • 2 tablespoons butter
  • 2-3 eggs, whisked
  • 1 cup fresh bean sprouts
  • ¼ cup dry roasted peanuts, crushed or whole
  • 4 green onions, chopped
  • ½ cup fresh basil or cilantro, chopped
  • lime wedges
  • Pad Thai Sauce:
  • ¼ cup low-sodium soy sauce
  • 2 tablespoons fish sauce
  • 3 tablespoons honey or maple syrup
  • 2 tablespoons rice vinegar
  • 1 tablespoon Sriracha hot sauce, or more, to taste


  • Cook noodles according to package instructions, just until tender. Rinse under cold water.
  • To make the sauce. In a small bowl, combine the soy sauce, fish sauce, honey/ maple syrup, vinegar, and sriracha. Set aside until ready to use.
  • Heat 1½ tablespoons of oil in a large saucepan or wok over medium-high heat. Add the chicken and cook 3-4 minutes. Add bell pepper to the pan with the chicken and sauté 1-2 minutes. Add the garlic and quickly sauté 20-30 seconds (making sure that garlic does not burn); season with black pepper.
  • Push everything to the side of the pan. Add butter and add the whisked eggs, breaking them into small pieces with a spatula as they cook. Add noodles, sauce, bean sprouts and peanuts to the pan (reserving some peanuts for topping at the end). Toss everything to combine.
  • Finish off with green onions, fresh basil or cilantro and reserved peanuts. Serve with lime wedges. Enjoy!