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Chicken Pad Thai

Prep time: 10 minutes Cook time: 15-20 minutes Servings: 6-8 servings
Course Main Course
Cuisine Thai
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 329kcal
Author Toni Dash


  • 1 14-oz package 'stir fry' rice noodles or pad thai rice noodles see notes
  • ½ cup low sodium soy sauce
  • Juice from one lime
  • 2 teaspoons brown sugar
  • ½ teaspoon fish sauce
  • 1 teaspoon oyster sauce
  • 1 teaspoon rice vinegar
  • 2 tablespoons sesame oil or olive oil
  • 3 eggs
  • 1 medium white onion diced
  • 1 tablespoon garlic paste or freshly minced garlic
  • 1 pound boneless skinless chicken breasts or chicken tenderloins, cut into bite size pieces skinless chicken breast tenders, cut into bite size pieces
  • 8-10 dried red chilis
  • 1 cup chopped unsalted dry roasted peanuts for garnish
  • ½ cup chopped green onions for garnish
  • Chopped cilantro


  • Boil 6 cups of water in a large pot over high heat. Remove it from the heat and soak the noodles in the water until they become soft (about 7 minutes).
  • In the meantime, mix the soy sauce, lime juice, brown sugar, fish sauce, oyster sauce and rice vinegar together in a medium size bowl and set aside.
  • Drizzle a bit of the oil in a large skillet or wok pan over medium heat and crack in the eggs. Scramble them and remove them from the pan once cooked.
  • Add the remaining oil and onion to the pan and cook until the onion becomes translucent.
  • Add the garlic and cook for an additional minute before adding the chicken and cooking through.
  • Add in the dried red chilis and stir to combine.
  • Drain the noodles and rinse with cold water to stop cooking. Add the noodles directly to the pan, pour over the sauce and add the scrambled eggs.
  • Reduce the heat to low medium and let the sauce simmer as you gently toss the noodles for 2 minutes to coat.
  • Remove the pan from the heat and add the chopped peanuts to the top of the noodles as well as a handful of the chopped green onions and serve.


Rice Noodles
Rice noodles come in different sizes or thicknesses. The noodles used for this recipe should be wider than angel hair or maifun noodles and flat. Select the noodles called Pad Thai rice noodles or Stir-Fry rice noodles.
Consult the package instructions for noodle preparation. The recipe step above is a guideline.
This chicken pad Thai is best enjoyed the day that it is made but can be stored for up to three days in an airtight container in a refrigerator.


Calories: 329kcal | Carbohydrates: 11g | Protein: 27g | Fat: 21g | Saturated Fat: 4g | Cholesterol: 130mg | Sodium: 902mg | Potassium: 589mg | Fiber: 3g | Sugar: 3g | Vitamin A: 225IU | Vitamin C: 5mg | Calcium: 60mg | Iron: 2mg