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 lime juice
  • 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 than set them aside.
  3. In a small bowl combine fish sauce, lime juice, brown sugar, rice vinegar, and a Chile sauce and stir them until smooth than set them 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 tender and no pink remains. Transfer them 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.
  2. Add drained noodles and sprouts; stir-fry them for 2 minutes.
  3. Add fish sauce mixture and chicken; cook 1 to 2 minutes more until heated through.
  4. Divide noodle mixture among four plates.
  5. Sprinkle each serving with egg and peanut topping. Garnish with green onion and cilantro.

Hope you will enjoy the meal!!!

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