I love Chicken Pad Thai. One of my favorite Thai dishes. Actually one of my favorite dishes period. If you enjoy a good Pad Thai, you have to give this easy to make recipe a try.
If you’ve never had the pleasure of trying Pad Thai you have no idea what you are missing. Delicious Rice Noodles drowned in a peanut sauce tossed with chunks of chicken. How can you go wrong with that?
How to Handle Raw Chicken
- Leave the chicken in the fridge until ready to use.
- Be careful of dripping juices. Clean up immediately.
- Do not wash raw chicken (prevents cross-contamination).
- Wash all utensils and cutting boards.
- I highly recommend wearing Disposable Food Safe Gloves when handling raw chicken
- If not wearing gloves, wash your hands after handling raw chicken.
Nut Allergy Warning
This recipe may contain peanuts or other nuts and seeds as one of its ingredients. Please take the appropriate precautions.
On the surface, this recipe might seem a little complicated to make. But if you look closely it really isn’t. The noodles are “cooked” in a hot water bath.
They are then tossed with chicken, bean sprouts and egg in a peanut sauce then topped with some crushed peanuts and red pepper flakes.
Unfortunately, if you do have a peanut allergy this recipe may not be for you. The peanut sauce and crushed peanuts play an important role in this dish. If this is the case, you may want to browse some of our other Delicious Recipes.
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Gather your Ingredients
You will need the following ingredients to make this Chicken Pad Thai recipe. For ingredient amounts please refer to the printable recipe card at the bottom of this post.
- Pad Thai Rice Noodles
- Chicken Breasts – Use boneless skinless chicken breasts. Always trim any visible fat
- Canola Oil – you can also use vegetable oil
- Eggs – fresh large eggs as much as possible
- Garlic Cloves – Use more to taste if desired
- Thai Peanut Sauce – use your favorite brand of peanut sauce
- White Sugar – you can also use any sugar alternative
- Bean Sprouts – adds a fresh, crisp texture
- Peanuts – Optional especially if you or your guests have nut allergy
- Crushed Red Pepper Flakes – Leave this ingredient out if you don’t like heat
- Fresh Cilantro – Also optional as I know many people can’t stand the taste of cilantro
- Fresh Lime
How to Make Chicken Pad Thai
- Soak the Pad Thai Rice Noodles in hot water for 10 minutes or until tender. Drain and rinse under cold water and set aside. Slice the chicken breasts into bite-size pieces.
- Heat up a skillet with 1/2 tablespoon of oil on medium heat. Pour in the beaten egg and fry until it starts to set. Use a spatula to break up the egg into small pieces. Remove from the skillet and set aside.
- Add the remaining oil into the skillet. Stir in the minced garlic and sauté until light brown. Add the chicken and cook until the surface turns white and chicken is cooked through, followed by the Pad Thai noodles.
- Add the peanut sauce, sugar and mix well. Stir in the bean sprouts and scrambled eggs and cook for 30 seconds.
- Plate the Pad Thai and top with crushed peanuts, red pepper flakes, cilantro and lime wedges.
Printable Recipe Card
Chicken Pad Thai
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Ingredients
- 8 oz Pad Thai Rice Noodles
- 8 oz Chicken Breasts
- 2 Tbsp Canola Oil
- 2 Eggs, beaten
- 4 Garlic Cloves, minced
- ¼ Cup Thai Peanut Sauce
- 2 Tbsp White Sugar
- 8 oz Bean Sprouts
- 2 Tbsp Peanuts, crushed
- 1 Tsp Crushed Red Pepper Flakes
- 1 Tbsp Fresh Cilantro
- 1 Fresh Lime, cut into wedges
Instructions
- Soak the Pad Thai Rice Noodles in hot water for 10 minutes or until tender. Drain and rinse under cold water and set aside. Slice the chicken breasts into bite size pieces.
- Heat up a skillet with 1/2 tablespoon of oil on medium heat. Pour in the beaten egg and fry until it starts to set. Use a spatula to break up the egg into small pieces. Remove from the skillet and set aside.
- Add the remaining oil into the skillet. Add the minced garlic and sauté until light brown. Add the chicken and cook until the surface turns white and chicken is cooked through, followed by the Pad Thai noodles.
- Add the peanut sauce, sugar and mix well. Add in the bean sprouts and scrambled eggs and cook for 30 seconds.
- Plate the Pad Thai and top with crushed peanuts, red pepper flakes, cilantro and lime wedges.
Equipment Needed
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I love this chicken pad Thai. It was so tasty and did not take long to make. The bean sprouts made it very tasty.