Chicken Pad Thai recipe

Chicken Pad Thai recipe

Thai food, ideally, is lighter and more flavorful than the MSG-laden offerings at far too many brown-bag Chinese restaurants. It’s meant to stimulate the senses and tickle the tongue, not drench them with sauce-heavy, overcooked vegetables. This yummy recipe will leave you craving more.

Chicken Pad Thai

Serves four


  • 8 ounces rice noodles
  • ¼ cup salted peanuts, finely chopped
  • Lime peel
  • 3 tablespoons fish sauce
  • 2 tablespoons fresh limejuice
  • 2 tablespoons packed brown sugar
  • 4-1/2 tablespoons rice vinegar
  • 1 tablespoon Asian Chile sauce with garlic
  • 3 tablespoons cooking oil
  • 1 pound boneless, skinless chicken breast, cut into bite-sized strips
  • Chopped garlic
  • 1 egg, lightly beaten
  • 1 cup fresh bean sprouts
  • 1/3 cup sliced green onion
  • 2 tablespoons  snipped fresh cilantro


  1. Place noodles in a large bowl. Add enough hot tap water to cover; let stand for 10 to 15 minutes or until pliable but soft. Drain well in a colander.
  2. Meanwhile for peanut topping, combine peanuts and lime peel; set aside.
  3. In a small bowl combine fish sauce, lime juice, brown sugar, rice vinegar, and a Chile sauce; stir until smooth. Set aside.
  4. In a 12-inch nonstick skillet heat 1 tablespoon of the oil over medium-high heat. Add chicken and garlic; cook and stir for 6 minutes until chicken is a tender and no pink remains. Transfer to a bowl.
  5. Add egg to the hot skillet and cook for 30 seconds. Turn egg with spatula and cook for 30 to 60 seconds more, just until set. Remove and chop egg; set aside.
  1. In same skillet heat remaining 2 tablespoons oil over high heat for 30 seconds. Add drained noodles and sprouts; stir-fry for 2 minutes. Add fish sauce mixture and chicken; cook 1 to 2 minutes more until heated through. Divide noodle mixture among four plates. Sprinkle each serving with egg and peanut topping. Garnish with green onion and cilantro.

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