Let’s hear it for the Pad Thai lovers! This Chicken Pad Thai is seriously way Better Than Take-Out and is so simple to make. You may never order take-out again!
When I first started making Pad Thai I was a little nervous. For me cooking Asian food was a little intimidating. There’s usually sauces involved that I’m not used to cooking with, such as Fish Sauce. When I first opened a bottle of Fish Sauce I was immediately taken back by the smell…well because it smells fishy, hello it’s fish sauce!
If you’re new to using Fish Sauce, please don’t let that deter you from making this dish. I promise this Chicken Pad Thai will not taste or smell fishy!
The key to making a good Pad Thai is all in the sauce. I found a few recipes for the sauce online and didn’t like any of them. So over time I’ve tweaked this sauce to make it taste, in my opinion, better than what I’ve ordered in Thai restaurants.
The sauce is really simple to make, this is the first thing I start with when making Pad Thai.
All you need for the sauce is Fish Sauce, Tamarind, Sugar, and Sweet Chili Sauce. Now if you can’t find Tamarind in your grocery store, don’t panic. That happened to me once and I made it without Tamarind. It still tasted great.
Add all of the ingredients for the sauce into a small saucepan and heat on low. You can let the sauce sit on low while you’re prepping everything else.
I like to have everything prepped and ready to go before I start cooking the noodles. Because once you start the Wok you have to move fast to get everything cooked in order for it to be done at the same time the noodles are done cooking. If you don’t have a Wok, it’s not a big deal. I make this in a deep 12 inch frying pan.
I like to create a little assembly line once I have everything chopped up and ready to go. I just put the ingredients in order of what cooks first. This makes everything seem so easy. I feel like I’m working in a Thai restaurant kitchen – ok well maybe not, but I still think it’s super fun to pretend I am!
Once everything is prepped and ready to go, I start boiling the water for the noodles. Note: Pad Thai noodles cook a little different than regular pasta noodles. Once the water comes to an almost boil, add the Pad Thai noodles and turn off heat. Let the noodles sit in the hot water for 8-10 minutes while you start cooking the rest of this. The timing of everything ends up being perfect. 🙂
While your noodles are cooking, heat your Wok over med-high heat with Coconut Oil.
Add in the Garlic, Shallots, and Chicken. Cook 5-8 minutes until Chicken is no longer pink. Add to a bowl and set aside.
Next add Coconut Oil and Eggs to the Wok, stir the Eggs around until they are of scrambled consistency, about 1 minute.
Your noodles should be done at this point, so drain and add them to the Wok along with your Chicken and the Sauce. Cook 1-2 minutes stirring everything together.
Add in the Cilantro, Green Onions, and Lime Juice, stir together and remove from heat.
Serve immediately. Garnish with Peanuts and more Cilantro if desired.
No chopsticks required…but I think they’re fun to use. 🙂
If you try this and love this as much as I do, show some love and leave a comment below and rate it – it’s really helpful for me and other readers. 🙂
And don’t forget to take a picture and Hashtag it #Tastefulventure on Instagram so I can see!
- 3 Tbs Fish Sauce
- 2 Tbs Tamarind Sauce
- 3 Tbs Truvia Sugar (if using regular sugar you will need to double this)
- 2 Tbs Sweet Chili Sauce
- 4 oz Pad Thai Brown Rice Noodles
- 1 lb boneless skinless Chicken Breast cut into small bite size pieces
- 4 Green Onions chopped
- 2 Garlic Cloves minced
- 2 Shallots finely chopped
- 4 Tbs Coconut Oil
- 3 Eggs lightly beaten
- ¼ cup fresh Cilantro chopped
- Juice of 1 Lime
- Peanuts for garnish
- Have all ingredients chopped and ready to go, once you have everything prepped it cooks fast.
- In small sauce pan add fish sauce, tamarind, sugar, and chili sauce.
- Place sauce pan on stove and heat over low setting, let sit until ready to use.
- In large pot fill with water and bring to an almost boil.
- Add the noodles and turn off the heat.
- Let the noodles sit in the hot water for 8-10 minutes.
- While the noodles are cooking,
- Heat large wok over med-high heat with 2 Tbs coconut oil.
- Add to wok garlic, shallots, and chicken.
- Cook over med-high heat stirring often for about 5-8 minutes or until chicken is no longer pink inside.
- Remove from pan and set aside.
- In wok add 2 more Tbs coconut oil and eggs.
- Stir around eggs until scrambled about 1 minute.
- Add noodles, chicken, and sauce to the wok, cook 1-2 minutes.
- Add cilantro, green onions, and lime juice to wok and stir. Remove from heat.
- Garnish with peanuts and serve immediately.