This easy Chicken Pad Thai recipe from scratch makes a simple 30 minute weeknight meal. It's packed with spicy Thai flavors and lots of peanuts.
Pad Thai sauce:
1tbspThai red chilli sauce(Sambal Oelek)
Pinch of crushed red chillies
Pad Thai noodles:
2tbspOil(vegetable, corn or canola)
1Chicken breast(cut into small cubes)
Salt and pepper to taste
1Finely chopped shallot
1tspFreshly grated ginger
2Finely minced garlic cloves
⅓cupThinly sliced carrots
Half a lime
Additional fish sauce(based on your preference)
1tbspFinely chopped cilantro
1Lime(sliced into four pieces)
Prepare the noodles, according to the box instructions and keep aside.
While the noodles were boiling, make the Pad Thai sauce. In a mixing bowl, add the tamarind concentrate, fish sauce, oyster sauce, red chilli sauce, brown sugar, crushed red chillies and mix everything together. Keep aside.
In a wok or deep non-stick skillet, heat some oil on medium high heat and add the chicken pieces, salt and pepper. Cook for a few minutes until golden brown.
Add shallots, ginger, garlic and mix until fragrant.
Add red peppers, green peppers, broccoli, carrots and stir fry for a few minutes.
In the same wok, push everything on one side and in the remaining space, add the egg and scramble it. Mix it with the rest of the chicken and vegetables.
Add the boiled noodles and pour the sauce on top. Mix everything together and let it cook for a few more minutes until the sauce thickens. DO NOT OVER-COOK or you will end up with a mushy mess.
Squeeze half of a lime on top of the noddles and add more fish sauce if you like. Mix everything together.
Garnish with peanuts, cilantro and limes. Enjoy!
Leftovers can be stored in a sealed container in the fridge for up to 2 days and reheated in the microwave or stovetop.
Chicken Pad Thai
Amount Per Serving
Calories 445Calories from Fat 135
% Daily Value*
Total Fat 15g23%
Saturated Fat 2g10%
Total Carbohydrates 64g21%
Dietary Fiber 3g12%
* Percent Daily Values are based on a 2000 calorie diet.