Chicken Pad Thai

03.19.2015

Isn’t it about time we stopped relying on take out to get Chicken Pad Thai and making it at home instead? This veggie and chicken version will leave you wanting to make it at home time and time again!

Chicken Pad Thai | Cooking Classy

I will be the first to admit this is an Americanized version of Pad Thai. There’s no tamarind paste in this recipe, instead you’ll find vinegar and lime juice. I replaced the traditional palm sugar with dark brown sugar (which is also part of the tamarind substitution. Light-brown sugar would be fine too). I added soy which isn’t so traditional, but for me it helps tone down the fish sauce, not to mention many would say I was very skimpy with the fish sauce.

Then, I added in some not so commonly found veggies, the red bell pepper and stick carrots. And of course I love chicken, I’ll almost always choose it over shrimp or tofu so that’s the other sign that this just isn’t your super authentic Pad Thai. But, this is how I like my Pad Thai.

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Want to see how easy this Pad Thai recipe is? Watch the video!

Who knows maybe down the road my palate will be so much more adventurous and I will be into far more authentic Thai food, but for now this is perfect for me and I just don’t want to change it.

It’s flavorful, it’s unique, it’s exciting and most of all it’s incredibly delicious! I have the feeling you are going to love this crave worthy dish too!

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Chicken Pad Thai

4.79 from 32 votes

Isn't it about time we stopped relying on take out to get Chicken Pad Thai and making it at home instead? This veggie and chicken version will leave you wanting to make it at home time and time again!

Course: Main Course
Cuisine: Asian
Keyword: easy pad thai, homemade pad thai
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 5 servings
Calories: 572 kcal
Author: Jaclyn

Ingredients

  • 10 oz Thai rice noodles
  • 1 lb boneless skinless chicken breasts , sliced into small strips
  • 2 Tbsp vegetable oil
  • 1/4 cup packed dark-brown sugar
  • 1/4 cup soy sauce
  • 2 Tbsp rice vinegar
  • 1 Tbsp lime juice
  • 1 Tbsp fish sauce
  • 1 red bell pepper , sliced into thin strips and strips halved
  • 1 1/2 cups matchstick carrots
  • 2 cloves garlic
  • 4 green onions , whites minced, greens sliced into 1-inch pieces
  • 2 cups bean sprouts
  • 3 large eggs
  • 1/2 cup unsalted peanuts , roughly chopped
  • 1/3 cup cilantro , chopped
  • Red pepper flakes and sesame seeds (optional)

Instructions

  1. Prepare rice noodles according to directions listed on package. In a mixing bowl, whisk together brown sugar, soy sauce, rice vinegar, lime juice and fish sauce, set aside.
  2. While noodles are cooking, heat oil in a wok or large and deep non-stick skillet over medium-high heat. Once hot add chicken and saute until cooked through, about 4 - 6 minutes. 
  3. Transfer to a plate, leaving oil in pan. Add bell pepper and carrots and saute 1 - 2 minutes then add garlic, green onions and bean sprouts saute 1 minute longer. 
  4. Push veggies to edges of pan and crack eggs into center. Cook and scramble until eggs have cooked through. Add in chicken, noodles and sauce and toss everything together and cook 1 - 2 minutes.
  5. Serve warm topped with cilantro, peanuts and optional red pepper flakes and sesame seeds.
  6. Recipe source: Cooking Classy
Nutrition Facts
Chicken Pad Thai
Amount Per Serving
Calories 572 Calories from Fat 162
% Daily Value*
Total Fat 18g 28%
Saturated Fat 6g 30%
Cholesterol 156mg 52%
Sodium 1212mg 51%
Potassium 796mg 23%
Total Carbohydrates 71g 24%
Dietary Fiber 4g 16%
Sugars 16g
Protein 31g 62%
Vitamin A 150%
Vitamin C 51.6%
Calcium 7.6%
Iron 14.5%
* Percent Daily Values are based on a 2000 calorie diet.

169 comments

  • Kelly: This looks and sounds amazing, YUM!

    xx Kelly March 22, 2015 at 4:30pm Reply

  • Elena @ GiftaholicWorld: This remind me of my Mom. She used to made it every weekend. But i move on now. Every has changed the this chicken pad are the same. Thank you for such a delicious dish. March 22, 2015 at 9:51am Reply

  • Taylor @ The Girls on Bloor: Love that you came up with an alternative that doesn’t use the tamarind paste! Sometimes it’s so hard to make it out to specialty or Asian grocery stores, and you just want to be able to use what you have on hand at home! I was recently sent one of those ready to cook kits with the fresh vegetables and all, and they had a tofu pad thai recipe using a tamarind sauce blended with a fresh tomato. Was definitely a unique way of making the sauce. Will have to try your version, it looks absolutely delish! March 21, 2015 at 10:34am Reply

  • Ann: Thanks so much for this great recipe. We have just finished it tonight and for the first time in forever the whole family loved a meal, win win :). This will be a regular amd for hubby and I it feels like a treat takeaway meal :) March 21, 2015 at 3:24am Reply

    • Jaclyn: I’m so glad your family enjoyed it Ann! Thanks so much for your feedback! March 21, 2015 at 12:12pm Reply

  • Karly: Ooooh, I want this for lunch today! Looks amazing! March 20, 2015 at 10:03am Reply

    • Jaclyn: Thanks Karly :)! March 20, 2015 at 4:01pm Reply

  • Almond and Oat: This looks awesome! Your site is such an inspiration to us March 19, 2015 at 7:09pm Reply

  • Laura (Tutti Dolci): I love all the vibrant colors in your Pad Thai, this looks so much better than takeout! March 19, 2015 at 12:54pm Reply

  • Averie @ Averie Cooks: This is just gorgeous and I bet your family devoured it! And here’s to skipping take-out and DIY! March 19, 2015 at 10:47am Reply

    • Jaclyn: Thanks Averie!! March 19, 2015 at 8:40pm Reply

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