This Chicken Pad Thai with Peanut Sauce comes together quickly and is way better than takeout. Topped with fresh herbs, green onions, chili flakes, and a generous squeeze of lime juice, a delicious weeknight dinner is in full swing.
Pad Thai is often what I order at Thai restaurants. You really can’t go wrong with Pad Thai and all its goodness - it’s nutty, saucy, spicy, and always a great mix of flavors. But this Chicken Pad Thai with Peanut Sauce will allowed me to make the best version of Pad Thai at home, so now I can try other menu items at Thai restaurants a try!
You’re going to love this easy, 1-wok Pad Thai with Thai pantry staples!
How to make Chicken Pad Thai with Peanut Sauce:
Noodles: I use flat rice noodles for this recipe, but you can sub with linguine or any wide Asian noodle.
Chicken: For this recipe, I use chicken, but if you’re not a fan you can easily swap it out for tofu, shrimp, cauliflower, or steak strips.
This recipe has three parts to it: the stir fry sauce, the vegetables/protein, and the assembly of the Pad Thai. For best results, start by making your sauces and prepping all your vegetables. It’s the worst when your chicken is burning but you’re trying to prep-as-you-go and scrambling to find the teaspoon measure to make the stir fry sauce for the next step. Or maybe I’m just not that coordinated.
Chicken Pad Thai with Peanut Sauce
Ingredients
- 3 tbsp rice vinegar
- 2 tbsp tamari
- 2 ½ tsp maple syrup
- 1 ½ tbsp toasted sesame oil
- 2 tbsp chopped garlic
- 2 ½ tbsp chopped ginger
- 8 ounces flat rice noodles
- 1 red bell pepper, sliced into thin strips
- 1/2 cup shredded carrots
- 5 sprigs fresh Thai basil
- 1/4 cup dry-roasted cashews, lightly crushed
- 1 lime
- 1 tbsp sambal oelek
- 1 lb boneless chicken, cut into 1-inch cubes
- Salt & pepper to taste
- 2 scallions, chopped into 1-inch pieces and greens/whites divided
- Red pepper flakes (optional)
- 1/2 cup Mung bean sprouts (optional)
Instructions
- Cook noodles according to package instructions. Drain, rinse thoroughly with cold water to avoid sticking and then set aside.
- While the noodles are cooking, prep the remainder of the ingredients and combine all the ingredients for the simmer sauce.
- Season cubed chicken with salt & pepper to taste. Add 1-2 tbsp neutral oil to a hot pan and begin browning the chicken.
- Once all the chicken has lightly browned, add the shredded carrots, half of the bean sprouts (if using), white parts of scallions (if using) and bell pepper. Stir until starting to soften, then add in the Thai Simmer Sauce. As the sauce begins to thicken, add in the cooked noodles and toss until coated in the sauce.
- Stir in the thai basil, sambal oelek (to taste), and salt & pepper (to taste). Garnish with lime wedges, scallion greens, crushed cashews, remaining bean sprouts, and red pepper flakes.
- Squeeze lime over the dish before serving.