Pad Thai

Hi, Friends!

I’ve missed you! Genuinely.

I’ve been busy the last year after moving back to America and re-adjusting with some major reverse culture shock. I’ve also seriously upped my game with my food photography after taking a food photo course and practicing a ton. I’ve started selling new recipes I’ve been making to other food bloggers for their own food blogs and have decided I need to keep some for my own blog, even though I haven’t made any money off my blog yet. That being said, my sweet (and amazing and awesome and near-perfect and hot) husband has been taking a food blogger course and together we are going to try to get my blog up and running even better than before. I love this blog so much and have some incredible recipes here that I know so many of you use on a weekly basis. It would mean the world to me if you’d continue making my new recipes and sharing links with your friends and family. It’d also really help to get some reviews after you make a dish and follow my instagram (acupofcreambybri) and facebook page!

If you’re excited I’m back please leave me some love! My blog posts may look a little different than before as I try to add more process shots and things to help you succeed even more when making a recipe here. I welcome any feedback you have as well.

I wanted to start with this INCREDIBLE, easy, and quick Pad Thai. I’m so glad I decided to keep this one for my blog because it truly will be going in the cookbook I create for my kids one day. It’s faster than going to get take-out and tastes just as good. I tried to make this Pad Thai authentic while also trying to avoid too many obscure ingredients that are hard to find or ones you’d never use again.

Let me know how you like this! I cannot wait to hear.

If you’re looking for other asian inspired meals, check out my Sesame Chicken or my Chicken Stir Fry.

Pad Thai

Print Recipe

This Pad Thai is a flavorful stir-fried noodle dish that brings together tender chicken with rice noodles in a deliciously tangy, sweet, and savory sauce. Garnished with bean sprouts, peanuts, and a squeeze of lime, this dish offers a yummy mix of textures and tastes. Quick to prepare, it’s a perfect meal for a weeknight dinner or a special treat and tastes just like your favorite take-out!

• Prep Time: 15
• Cook Time: 10
• Total Time: 25
• Yield: serves 4-5 1x

Ingredients

Scale 1x2x3x

Noodles-

8 oz rice noodles

2 tablespoons oil

½ onion, thinly sliced

2 cloves garlic

½ pound chicken breasts, cut thinly against the grain

2 Eggs, beaten

1/3 cup red bell pepper, thinly sliced

1 cup fresh bean sprouts

2 green onions, dark green and light green parts chopped

3 tablespoons chopped peanuts

Sauce-

1/3 cup packed brown sugar

2 tablespoons Rice vinegar (or tamarind paste if you can find it)

2 tablespoons fish sauce

2 tablespoons soy sauce

2 tablespoons creamy peanut butter

2 teaspoons sriracha sauce, or to taste

Juice of 1 lime

Optional Garnish-

Crushed red pepper flakes

Thinly sliced green onions

Finely chopped cilantro

More chopped peanuts

Lime wedges

Instructions

Whisk all the sauce ingredients together in a liquid measuring cup or small bowl or even shake together in a mason jar.

Prepare the rice noodles according to package directions to al dente. (some brands will tell you to soak in hot water while others will tell you to boil them) Make sure to rinse them with cold water when you’re done preparing them.

While the noodles are being prepared, add the oil to a large skillet or a wok. Heat over medium high heat and add the onion slices and garlic. Cook for 30 seconds, stirring once. Add the chicken pieces and cook till the chicken is mostly done, about 1-2 minutes. Push to the side and add the beaten eggs to the empty side and scramble the eggs quickly. Mix into the chicken and add the red pepper and cook a minute. Add the peppers, bean sprouts, prepared rice noodles, and the sauce. Toss together and let the sauce absorb into the noodles, about 3-4 minutes. Add the green onions and chopped peanuts and toss one lasts time.

Top with desired garnishes and serve immediately.

Notes

Step-by-step pictures below recipe card with Frequently asked questions more info.

Store in an airtight container in the fridge for up to 4 days. Best if eaten on the day it’s made though.

Pro tip: Try to prepare the noodles so they are done by the time your skillet ingredients are done but also not too far in advanced or they may stick together while sitting after cooked.

Keywords: Pad Thai, Chicken Pad Thai, Quick Dinner, Asian Food, Thai Food, Take Out, Easy Dinner, 30 minute meal

Step-by-step process

Frequently Asked Questions – Pad Thai