If you love the sweet, savory, and tangy flavors of Thai food, you have to try this homemade Chicken Pad Thai recipe. It’s a fast and flavorful noodle dish that tastes just like your favorite takeout — but even fresher and more customizable.
With tender chicken, chewy rice noodles, crunchy peanuts, and a mouthwatering tamarind-based sauce, this classic dish is a total weeknight winner. And the best part? It comes together in under 30 minutes!
Ingredients:
Sauce Ingredients
- 1/4 cup soy sauce or coconut aminos
- 1 tablespoon lime juice
- 2 tablespoons rice vinegar
- 3 tablespoons brown sugar
- 3 tablespoons creamy peanut butter
- 1/2 teaspoon ground ginger
Dish Ingredients
- 12 ounces Thai Rice Noodles
- 1 1/2 pounds chicken breasts, sliced into thin stripes
- 2 tablespoon oil, (divided)
- 1 tsp ground ginger
- 3 Tbsp soy sauce
- 2 Tbsp sesame oil
- 3 cloves garlic, minced
- 1 red bell pepper, sliced thin
- 2 cups bean sprouts
- 1 cup matchstick carrots
- 2 green onions, chopped
- ¼ cup Peanuts, chopped
- Cilantro
Instructions:
Start by marinating your chicken. Place your diced chicken in a container and add in the ground ginger, garlic, sesame oil and the soy sauce. You can also add in some salt and pepper if you would like. Let it marinate for 2 to 3 hours.
Once the chicken is done, marinating, heat 1 tablespoon oil in a large non-stick skillet over medium-high heat and cook chicken until done. Remove from pan and set aside. Add 2 teaspoons oil and sauté the bell pepper 1-2 minutes. Add the bean sprouts and carrots and cook for 1-2 more minutes. Add the chicken back in with the veggies and cook the noodles according to package.
Drain and add the noodles to the chicken mixture and then pour on the sauce and toss gently. Portion out into bowls, top with cilantro and crushed peanuts and fresh squeezed lime.
Chicken Pad Thai
If you love the sweet, savory, and tangy flavors of Thai food, you have to try this homemade Chicken Pad Thai recipe. It’s a fast and flavorful noodle dish that tastes just like your favorite takeout — but even fresher and more customizable.
With tender chicken, chewy rice noodles, crunchy peanuts, and a mouthwatering tamarind-based sauce, this classic dish is a total weeknight winner. And the best part? It comes together in under 30 minutes!
Ingredients
- Sauce Ingredients
- 1/4 cup soy sauce or coconut aminos 1 tablespoon lime juice 2 tablespoons rice vinegar 3 tablespoons brown sugar 3 tablespoons creamy peanut butter 1/2 teaspoon ground ginger
- Dish ingredients
- 12 ounces Thai Rice Noodles
- 1 1/2 pounds chicken breasts, sliced into thin stripes
- 2 tablespoon oil, (divided)
- 1 tsp ground ginger
- 3 Tbsp soy sauce
- 2 Tbsp sesame oil
- 3 cloves garlic, minced
- 1 red bell pepper, sliced thin
- 2 cups bean sprouts
- 1 cup matchstick carrots
- 2 green onions, chopped
- ¼ cup Peanuts, chopped
- Cilantro
Instructions
Start by marinating your chicken. Place your diced chicken in a container and add in the ground ginger, garlic, sesame oil and the soy sauce. You can also add in some salt and pepper if you would like. Let it marinate for 2 to 3 hours.
Once the chicken is done, marinating, heat 1 tablespoon oil in a large non-stick skillet over medium-high heat and cook chicken until done. Remove from pan and set aside.
Add 2 teaspoons oil and sauté the bell pepper 1-2 minutes. Add the bean sprouts and carrots and cook for 1-2 more minutes. Add the chicken back in with the veggies and cook the noodles according to package.
Drain and add the noodles to the chicken mixture and then pour on the sauce and toss gently. Portion out into bowls, top with cilantro and crushed peanuts and fresh squeezed lime.