Homemade Pad Thai (Chicken)
This quick and flavorful Homemade Pad Thai with Chicken delivers everything you love about takeout — tender chicken, rich peanut sauce, crisp veggies, and springy noodles — in under 30 minutes with pantry-friendly ingredients.
Equipment
- 1 Mixing bowl medium
- 1 Large skillet or wok nonstick
Ingredients
Pad Thai Ingredients
- 8 oz rice noodles ¼” wide, may substitute fettuccine
- 1 teaspoon toasted sesame oil
- 1 tablespoon vegetable or peanut oil
- 1 lb chicken breast sliced into thin strips then 2” pieces
- 1 red bell pepper thinly sliced then halved
- ⅓ cup shallots minced
- 1 ½ cups matchstick carrots
- 4 cloves garlic minced
- 2 eggs beaten
- 3 cups bean sprouts about 6 oz
- 2 green onions chopped
- ½ cup unsalted peanuts roughly chopped
- ¼ cup cilantro leaves chopped
- 1 tablespoon lime juice optional
- ⅓ cup brown sugar packed
- 3 tablespoon low sodium soy sauce
- 3 tablespoon fish sauce
- 3 tablespoon lime juice
- 3 tablespoon rice vinegar
- 3 tablespoon smooth peanut butter
- 1-1.5 tablespoon chili paste like Sambal Oelek
- ¾ teaspoon dried basil
- ¾ teaspoon ground coriander
- ¾ teaspoon ground ginger
- ¼-1/2 teaspoon pepper
Instructions
Instructions
- Cook the rice noodles according to package directions. Rinse with cold water, drain, and toss with toasted sesame oil to prevent sticking. Set aside.
- Whisk together all sauce ingredients in a medium bowl. Set aside.
- Heat vegetable or peanut oil in a large nonstick skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 5-6 minutes. Transfer to plate.
- In the same pan, stir-fry bell peppers and shallots for 1 minute. Add carrots and garlic, stir-fry for 1 more minute.
- Push vegetables to one side. Pour in beaten eggs, scramble lightly, and combine with vegetables.
- Add cooked chicken back into skillet along with noodles. Pour in sauce and stir-fry for 2-3 minutes until evenly coated and heated through.
- Gently fold in bean sprouts and stir for 1 more minute. Remove from heat.
- Top with chopped green onions, cilantro, and crushed peanuts.
- Serve immediately with optional lime wedges for an extra brightness boost.
Notes
Store leftovers in airtight containers in the fridge for up to 4 days. Reheat with a splash of water or lime juice to loosen noodles. For freezer storage, use freezer-safe bags and add fresh bean sprouts when serving.