5 Easy Steps: Chicken Pad Thai

Chicken Pad Thai. Using a sweet and sour homemade Pad Thai sauce, you can prepare these mouthwatering stir-fried Thai noodles in no time. So delicious that you won’t need another takeout in your life!

Thai stir-fried rice noodles, known as “Pad Thai,” are very popular in Thailand. Pad literally translates to “Thai stir-fry.”

In Thailand, you may have it from food carts and sit-down establishments alike. The most popular Pad Thai dish is Chicken Pad Thai, which is a favorite of mine because it has chicken in it. Who doesn’t love chicken?

This Pad Thai sauce is prepared from pantry staples, so you won’t have a hard time finding it in an Asian or Thai market.

Pad Thai Noodles:

There is a plethora of Asian noodle options available, which can be overwhelming. Still, I recommend the Packaged Dry Skinny Rice Sticks. These are ideal for Pad Thai.

The noodles should be about 1/10 inches wide. A 3/8-inch-wide Dry Wide Rice Sticks is also available for purchase. Either one will work, but the thinner version is preferable.

Chicken Pad Thai is a crowd-pleasing dish that’s quick to cook together at home. Each serving of this recipe contains only 604 calories.


  • 226 g of bean sprouts
  • 226 g if Pad Thai Noodles
  • 226 g of chopped skinless and boneless chicken breast
  • 56 g of sliced fried tofu
  • 2 eggs
  • 2 minced cloves of garlic
  • 2 tablespoons of oil
  • 1 lime
  • 1 tablespoon of crushed and roasted peanuts
  • 1 5-cm long stalk scallion

  • 3 tablespoons of water
  • 3 tablespoons of Chinese rice vinegar or apple cider vinegar
  • 3 ½ tablespoons of fish sauce
  • 2 ½ tablespoons of sugar
  • 1 ½ teaspoon of chili powder



  1. 1. Cook the rice sticks following the instructions on the package. Drain the noodles using a strainer and run cold water over them until they are lukewarm. Drain and set aside.
  2. 2. Combine all the ingredients for the Pad Thai Sauce in a bowl. Set aside.
  3. 3. Add the oil into a wok or skillet and bring it to a boil. Put and stir in the garlic and cook until its aroma is produced. Stir in the chicken and tofu religiously. Add the rice sticks and continue stirring for 4. 30 seconds after the chicken has turned a darker shade of red. Make sure all the ingredients are on one side of the wok or skillet using the spatula. A minute or so after adding the eggs, allow the bottom to set before moving on to step 2.
  4. 5. Put the noodles and sauce to the beaten eggs and combine well. Stirring is necessary until everything is thoroughly blended. Stir in the bean sprouts, scallions, and garlic. Top the noodles with the peanuts and turn off the heat. Citrus wedges go well with the noodles, which should be served immediately.
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