Chicken Pad Thai


A few months ago Andrew and I ordered Thai food. We don’t order in very often (and usually it’s as simple as a pepperoni pizza), but it was one of those days where we were feeling both lazy and uninspired.  And I had a ravenous rice noodle craving. It was a big letdown – the pad thai was cold and ‘ketchup-y’; I prefer pad thai to be more tamarind heavy.

Repeats are fairly rare in this home, but we have made this version about 4 times; I am never disappointed. It’s important to keep in mind that pad thai, generally, is a bit of a ‘drier’ noodle dish. If you’re looking for something a bit saucier, I’d play around with the sauce quantities a little bit. **update we double the sauce as listed below, except the lime.**

Note: The original recipe calls for bean sprouts, instead of coleslaw mix. We usually figure out something to do with the leftover coleslaw…but the rest of the bean sprouts in a pack always get wasted. Do as you wish!

3 tablespoons oil, divided (we use olive oil)
3 eggs
2 boneless, skinless chicken breasts (or more, if desired)

3 tablespoons soy sauce
1 tablespoon white vinegar
2 teaspoons chili paste (we use this product from Thai Kitchen)
Juice of 1 lime
2 tablespoons brown sugar
2 shallots, finely chopped
1-2 cloves of garlic, minced
1-2 red pepper, thinly sliced
2 ½ cups of water

8 ounces of medium width rice noodles (1/2 of the pack shown below)


1 to 1½ cup coleslaw mix (see note above)

½ cup unsalted peanuts, roughly chopped
½ cup cilantro, roughly chopped
Lime wedges, for serving


  1. Let’s get everything ready before we get started: prepare the shallots, garlic, and pepper.  Chop the peanuts and cilantro.
  2. Prepare the sauce: In a small bowl, whisk together the soy sauce, vinegar, chili paste, lime juice, sugar, and ½ cup of water.
  3. In a large frying pan, heat 1 tablespoon of oil over medium heat – make sure the pan is hot! Break the eggs in the pan and quickly stir until cooked. This usually takes a minute or so. Remove from pan and set aside.
  4. Season the chicken with salt and pepper. My preferred way to prepare chicken breast is to flatten the breast to an even thickness and pan fry cook the breast whole until cooked through.  Set aside, letting the chicken rest.
  5. Heat the remaining oil; cook the shallots and peppers until the shallots are slightly softened. Add the garlic and cook until fragrant.
  6. Pour the soy sauce mixture in the pan, and stir.
  7. Place the uncooked noodles in the pan (as one large mass) and press the noodles down to flatten them with a sturdy spatula. They will start to absorb the sauce.
  8. After about 2 minutes, flip the noodles over. This is a delicate process. If it feels a little awkward, then you’re doing it right. Add another ½ cup liquid.
  9. Repeat this process of flipping and adding more water (we usually end up adding another cup) until the noodles can be tossed with tongs.
  10. Now, let the noodles cook in the sauce, tossing occasionally for up to 15 minutes, or until noodles are done to your liking.
  11. Slice the chicken and add with the egg, peanuts, cilantro and coleslaw mix. Toss and cook for a minute or so to heat through.
  12. Serve, and garnish with more cilantro and peanuts…and a lime wedge or two!

Source: Slightly Adapted from:  The Curvy Carrot




One thought on “Chicken Pad Thai

  1. Pingback: Pad Tai Noodles with Chicken | Recipes for a Healthy You

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