Chicken Pad Thai

Chicken Pad Thai. A healthy, homemade, and delicious pad thai recipe that rivals your favorite take out dish.

Chicken Pad Thai has been my go to takeout dish for years. I have always loved the texture of the rice noodles, tanginess of the sauce, and that little bit of nutty crunch from the peanuts! It’s been on my to do list to come up with my own recipe for months and I finally got around to it!

Pad Thai emerged during World War II when the country of Thailand faced a rice shortage due to the war and floods. This prompted the government to encourage consumption of noodles in lieu of rice. Over time “sen chan” (rice noodle) became synonymous with Thailand and pad thai became one of their national dishes.

I’m not super well versed in a variety of Thai dishes, but my love for pad thai has definitely inspired me to want to branch out and try more! In fact one of my favorite parts about food is how it allows us to branch out and explore different cultures through their culinary masterpieces.

What’s your favorite international dish? Let me know in the comments, I’m always looking for exciting new dishes to try!

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Print Recipe

Chicken Pad Thai

Servings

servings

Ingredients

• 10 oz (285 g) rice noodles
• 1 lb (448 g) chicken breast, chopped into pieces
• 3/4 cup (85 g) carrots, julienned or diced
• 3/4 cup (100 g) red bell pepper, julienned or diced
• 2 cups bean sprouts*
• 1/4 cup (60 mL) soy sauce
• 2 tbsp (30 mL) fish sauce
• 1 tbsp (21 g) honey*
• 1/2 tsp garlic powder
• lime juice, chopped peanuts, and red pepper flakes for garnish

Servings servings Ingredients 10 oz (285 g) rice noodles 1 lb (448 g) chicken breast, chopped into pieces 3/4 cup (85 g) carrots, julienned or diced 3/4 cup (100 g) red bell pepper, julienned or diced 2 cups bean sprouts* 1/4 cup (60 mL) soy sauce 2 tbsp (30 mL) fish sauce 1 tbsp (21 g) honey* 1/2 tsp garlic powder lime juice, chopped peanuts, and red pepper flakes for garnish

Instructions

1. Prepare rice noodles according to package directions. Drain and set aside.
2. Heat about 1 tablespoon of oil in a large skillet over medium high heat. Add the chicken and saute until no longer pink. Remove chicken from skillet and set aside.
3. To the same skillet add a dash more of oil, the carrots, bell pepper, and the bean sprouts. Saute for 5 minutes or until the vegetables are crisp tender.
4. Now to put it all together: add the noodles, chicken, soy sauce, fish sauce, honey, and garlic powder to the veggie skillet. Stir until thoroughly combined. Let cook for 3-5 more minutes over medium heat until everything is heated through.
5. Remove skillet from heat and plate the Pad Thai. Serve warm and garnish with lime juice, chopped peanuts, and red pepper flakes if desired!

Recipe Notes

*if using canned, drain and rinse the bean sprouts