Pad Thai
Bold, saucy homemade Pad Thai with tender chicken, crisp vegetables, and perfectly chewy noodles in a bright sweet-savory sauce. Quick, easy, and better than takeout!
Servings: 6 servings
Ingredients
Sauce
- 5 Tablespoons brown sugar
- 4 Tablespoons rice wine vinegar
- 2-3 Tablespoons fish sauce
- 1 Tablespoon tamari sauce (or low-sodium soy sauce)
- 1 Tablespoon oyster sauce
- 1 Tablespoon creamy peanut butter
- Juice of ½ a lime
- ½ teaspoon sriracha sauce
Noodles
- 8 ounces rice noodles soaked to package directions
- 2 Tablespoons peanut or canola oil
- ½ pound chicken breasts sliced thinly against the grain
- ¼ teaspoon kosher salt
- ⅛ teaspoon freshly ground black pepper
- 1 Tablespoon sesame oil
- 1 large shallot diced
- 5 cloves garlic roughly chopped
- 2 large eggs beaten
- 1 ½ cups fresh bean sprouts
- ½ red bell pepper thinly sliced
- 2 green onions chopped in 1-inch pieces
- 2 Tablespoons chopped dry roasted peanuts
Optional Garnishes
- Lime wedges, chili flakes, additional chopped peanuts, sliced green onions
Instructions
- Mix the sauce together in a small liquid measuring cup or mixing bowl until smooth and well combined. *see note on the peanut butter.5 Tablespoons brown sugar, 4 Tablespoons rice wine vinegar, 2-3 Tablespoons fish sauce, 1 Tablespoon tamari sauce, 1 Tablespoon oyster sauce, 1 Tablespoon creamy peanut butter, Juice of ½ a lime, ½ teaspoon sriracha sauce
- Prepare the noodles while making the dish.8 ounces rice noodles
- In a large skillet or wok, heat the peanut oil over medium heat. Add the chicken and sprinkle with salt and pepper. Cook, stirring until the chicken is cooked through. Remove to a clean bowl.2 Tablespoons peanut or canola oil, ½ pound chicken breasts, ¼ teaspoon kosher salt, ⅛ teaspoon freshly ground black pepper
- Add the sesame oil followed by the shallot and garlic and cook for 1-2 minutes. Push the shallot mixture over to one side of the pan and add the whisked eggs. Scramble using chopsticks until the eggs are cooked through. Don’t scramble them into tiny pieces. Stir the shallot mixture during this time too, separately.1 Tablespoon sesame oil, 1 large shallot, 5 cloves garlic, 2 large eggs
- Once the egg is cooked add the bean sprouts and red bell pepper. Stir fry for about 2-3 minutes.1 ½ cups fresh bean sprouts, ½ red bell pepper
- Add the noodles, chicken, and sauce into the pan and cook for about 5-7 minutes to let the sauce start to simmer and soak into the noodles. Add the green onions and peanuts and toss once more. Remove from the heat and let sit for 5 minutes.2 green onions, 2 Tablespoons chopped dry roasted peanuts
- Serve with desired garnishes and a squeeze of lime juice.Lime wedges, chili flakes, additional chopped peanuts, sliced green onions
Notes
- Prep all ingredients before heating the pan - this dish cooks fast once you start.
- Microwave peanut butter 5-10 seconds for easy mixing.
- Slice chicken thinly against the grain (freeze 20 minutes first if needed).
- Rinse noodles with cold water if they finish early to prevent sticking.
- Pull from heat while sauce still looks slightly loose - it continues to absorb as it sits.
- Store: Refrigerate in an airtight container up to 4 days.
- Freeze: Up to 2 months (noodles and bean sprouts will soften slightly after thawing).
- Reheat: Warm in a skillet with a splash of water or extra lime.
- Make Ahead: Prep sauce and chop everything the day before for quick assembly.
Nutrition
Calories: 363kcal | Carbohydrates: 47g | Protein: 15g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 79mg | Sodium: 992mg | Potassium: 347mg | Fiber: 2g | Sugar: 12g | Vitamin A: 448IU | Vitamin C: 19mg | Calcium: 48mg | Iron: 1mg
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