Better Than Take-Out Chicken Pad Thai

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!


Units Scale
  • 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
  • 1/4 cup fresh Cilantro chopped
  • Juice of 1 Lime
  • Peanuts for garnish


  1. Have all ingredients chopped and ready to go, once you have everything prepped it cooks fast.
  2. In small sauce pan add fish sauce, tamarind, sugar, and chili sauce.
  3. Place sauce pan on stove and heat over low setting, let sit until ready to use.
  4. In large pot fill with water and bring to an almost boil.
  5. Add the noodles and turn off the heat.
  6. Let the noodles sit in the hot water for 8-10 minutes.
  7. While the noodles are cooking,
  8. Heat large wok over med-high heat with 2 Tbs coconut oil.
  9. Add to wok garlic, shallots, and chicken.
  10. Cook over med-high heat stirring often for about 5-8 minutes or until chicken is no longer pink inside.
  11. Remove from pan and set aside.
  12. In wok add 2 more Tbs coconut oil and eggs.
  13. Stir around eggs until scrambled about 1 minute.
  14. Add noodles, chicken, and sauce to the wok, cook 1-2 minutes.
  15. Add cilantro, green onions, and lime juice to wok and stir. Remove from heat.
  16. Garnish with peanuts and serve immediately.
  17. Enjoy!

Keywords: chicken pad thai, pad thai, Thai food, gluten free, dinner

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