Chicken Pad Thai w/ Simmer Sauce and Crushed Cashews
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.