Chicken Pad Thai
Prep time
Cook time
Total time
Pad Thai is a meal often enjoyed at restaurants and takeout. Here's a delicious recipe that can easily be prepared at home.
Recipe type: Main
Cuisine: Thai
Serves: 5 servings
  • 12 oz (340g) Rice Stick Pad Thai noodles
  • 4 tbs vegetable oil
  • 1½ lbs (0.7kg) skinless boneless chick breasts, cut in short strips
  • 8 oz (227 g) medium firm tofu, cut in small cubes
  • 4 cloves garlic, minced
  • 1 sweet red bell pepper, diced
  • 5 green onions, sliced
  • 3 large eggs, lightly beaten
  • 2 cups bean sprouts
  • 6 tbs fish sauce
  • ¼ cup fresh squeezed lime juice
  • 2 tsp white wine vinegar
  • 3 tsp asian chili garlic sauce (or more if you like it spicy)
  • 2 tbs soy sauce
  • 6 tbs brown sugar
  • ¼ tsp red pepper flakes
  • ½ cup fresh cilantro, roughly chopped
  • ¼ cup chopped, crushed peanuts
  • Lime wedges and chopped cilantro for garnish
  1. In a small bowl or large measuring cup, mix together the fish sauce, soy sauce, lime juice, vinegar, chili sauce, brown sugar and pepper flakes.
  2. Bring a large pot of water to a rolling boil.
  3. Add noodles and cook about 8 minutes or until tender.
  4. Pour the noodles into a colander in the sink to drain and set aside.
  5. Heat 2 tbs vegetable oil on high in a large wok (or large heavy skillet).
  6. Swirl the oil a bit to coat the bottom.
  7. Cook the chicken pieces, about 7 minutes
  8. Add about a third of the fish sauce mixture and cook for another two minutes, set aside.
  9. Add the remaining vegetable oil (2 tbs) to the wok and heat on medium high.
  10. Swirl the oil a bit to coat the bottom.
  11. Add the beaten eggs and continuously stir to lightly scramble the eggs. About 2 minutes.
  12. Add the minced garlic, red peppers and green onions. Cook for 2 minutes.
  13. Add the chicken back into the wok and stir.
  14. Add and tofu, stir and cook for two minutes.
  15. Add the noddles, bean sprouts and remaining fish sauce mixture into the wok.
  16. Toss to completely coat all the ingredients in the wok. Keep tossing for 3 minutes.
  17. Add the cilantro and peanuts. Toss and place on a serving dish.
  18. Sprinkle chopped cilantro over the pad thai and serve hot with lime wedges.
Recipe by Photos & Food at