Go Back
+ servings

Pad Thai

No ratings yet
Print Pin
Course: Main Course
Keyword: chicken, pad thai, peanut sauce, rice noodles
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Author: Cassandra


  • 8 ounces of flat rice noodles
  • 1 ½ tbsp oil
  • 2 cloves garlic minced
  • ½ small onion sliced thin
  • 8 ounces chicken cut into small squares
  • 2 eggs beaten
  • 1 cup fresh bean sprouts
  • 3 green onions sliced in half lengthwise and cut into 2 inch pieces
  • 1 cup dry roasted peanuts smashed slightly
  • 1 limes quartered
  • ½ cup fresh cilantro

Pad Thai Sauce

  • 2 tbsp fish sauce
  • 2 tbsp low-sodium soy sauce
  • 4 tbsp light brown sugar
  • 2 tbsp tamarind chutney see note
  • 1 tbsp Sriracha hot sauce
  • 3 tbsp creamy peanut butter


  • Prepare the noodles according to the package instructions, rinse under cold water and set aside.
  • In a small bowl, mix all of the ingredients together for the Pad Thai sauce and set aside.
  • Heat 1 tbsp of oil in a large saucepan over medium-high heat. Add your onions and garlic and cook until soft. Add your chicken to the garlic and onion mixture and continue to cook over medium-high heat until the chicken is just cooked through, about 4-5 minutes.
  • Pushing everything in your pan to one side, add ½ tbsp more of the oil along with the beaten eggs. Scramble the eggs, breaking them into small pieces.
  • Then to your pan add the noodles, sauce, bean sprouts, green onions and ½ cup of your smashed dry roasted peanuts. Carefully toss to combine.
  • Serve immediately garnished with the cilantro, remaining peanuts and lime wedges.


If you are unable to find it you can easily substitute 2 tablespoons of rice vinegar in place of the tamarind in this recipe.