This is one of my ALL TIME favorite recipes. I used to make it every Sunday until we finally needed a break… This recipe is easy, however, once the chicken hits the pan, everything moves fast from then on. Make sure to have everything prepared before you start cooking.

One thing I love about this recipe is how easy it is to crank up the heat. Not a spicy person? Take out a jalapeño. Love the spice? Add as many jalapeños as your heart desires…
Chicken Pad Thai
MAKE SURE TO PREPARE ALL OF YOUR INGREDIENTS PRIOR TO BEGINNING THE STIR FRY PROCESS! (you won't have time to mince, chop, squeeze, etc. once you begin)
Servings: 4
Ingredients
- 6 oz rice noodles I linked the ones I used (they come with their own directions)
- 1 tsp cornstarch
- 1 tsp toasted sesame oil
- 2 boneless, skinless chicken breasts chopped into small bite-sized pieces
- 2 tbsp Thai fish sauce
- 2 tbsp soy sauce
- ¼ cup fresh lime juice
- 3 tbsp sugar
- 5 tbsp peanut oil
- 3 eggs, well beaten
- ½ cup 1½-inch pieces scallion (white part only)
- 1-2 jalapeños, seeded and chopped if you can take the heat, leave the seeds in the chiles
- 2 small garlic cloves, finely minced
- ¼ cup basil leaves, minced
- ¼ cup cilantro leaves
- ¾ tsp red pepper flakes ½ tsp if you don't like spice
Instructions
- Stir together well in a bowl, 1 tsp cornstarch and 1tsp toasted sesame oil
- Add the bite-sized chicken pieces to the cornstarch mixture and marinate for 15-20 minutes
- Stir together in a small bowl and set aside:2 tbsp Thai fish sauce2 tbsp soy sauce¼ cup fresh lime juice3 tbsp sugar
- Follow instructions on pad Thai noodles and begin to cook. Make sure to have them ready before you start cooking
- Heat a wok or large skillet over high heat until hot. Pour in 1 tbsp peanut oil. Swirl the oil around the pan until very hot but not smoking. Add the chicken and stir-fry until cooked, about 1-2 minutes. Drain the chicken in a colander, set aside.
- Reheat the pan and add in 2 tablespoons of peanut oil
- Swirl briefly then pour in the 3 well-beaten eggs and stir vigorously until set, ~30seconds. Remove to a plate
- Reheat the pan and add another 2 tablespoons.
- Swirl until very hot but not yet smoking. Add ½ cup of the pieces of scallion, 1-2 small jalapeños, and minced garlic cloves. Stir-fry until garlic is slightly browned, ~40 seconds
- Add the noodles and stir until well coated. Add the fish sauce mixture and stir well, the add the chicken and eggs, continue to stir.
- Stir in:¼ cup minced basil leaves¼ minced cilantro leaves¾ teaspoon red pepper flakes

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