Pad Thai with Chicken is a quick and delicious weeknight meal with all the flavor of your favorite delivery place! Chicken, red bell peppers, onions, egg noodles in a delicious soy-based sauce. It is a dish full of flavor and a little spice and is a perfect 30 minute meal.
As we’re slowly easing back into “normal” life, I’m finding myself making a lot of what used to be typical delivery food at home. It seems like there is a copycat recipe for everything these day – which is so nice! I love taking a recipe and then tweaking it for the tastes of my family.
My husband loves Pad Thai! I’ve always been more of purist when it comes to Thai food and usually order a chicken dish with sides of rice. So I decided to make Pad Thai the way we both like it – not too much spice, the vegetables we like best, and protein flavored with a delicious, not-too-heavy sauce. This recipe was ready in about 30 minutes and was perfect for a quick Monday night meal.
Here’s how we made our Pad Thai with Chicken:
- Cut chicken breasts into thin slices or cubes. Set aside while you mix up the sauce.
- In a small bowl, mix together 1/3 cup of soy sauce, 2 tbsp of fish sauce, 2 tbsp of brown sugar, 1 tbsp of ginger (I use the paste because it’s easier), 2 cloves of garlic, 1 tsp of Thai Chili paste, a pinch of salt, and a good amount of black pepper. Stir well.
- Cut the red bell pepper and onions into strips.
- In a large skillet, heat up 1 tbsp of vegetable oil with 2 tbsp of the sauce you just made.
- While it’s heating up, fill a pot with water over high heat and bring to a boil for the Thai rice noodles.
- Once your oil is hot, add your chicken and stir so all of the chicken is coated with the sauce. Cook until the chicken is no longer pink. Remove the chicken and set aside while the veggies cook.
- Cook the Pad Thai noodles according to the package. Note: The package gives instructions for 2 different ways of cooking the noodles. I used the boiling method because I didn’t want to wait 25-30 minutes for them to soften in warm water. Use whatever method you prefer.
- Add the veggies to the pan and cook until tender.
- Once the vegetables have cooked, add the chicken back to the pan and the rest of the sauce. When your noodles are done, add them to the skillet as well. Add as many noodles as you prefer. Stir all ingredients together, using tongs to make sure everything is mixed and coated. If you want a thinner sauce, you may add a little of the water from the noodles to the pan.
- Top with chopped basil, chopped peanuts, and Sriracha sauce if desired.
Pad Thai with Chicken
Ingredients
- 2 chicken breasts, cut into thin slices or cubed
- 1 red bell pepper, cut into slices
- 1/2 medium onion, cut into slices
- Thai rice noodles
- 1/3 cup soy sauce
- 3 tbsp fish sauce
- 3 tbsp brown sugar
- juice from half of a lime
- 1 tbsp ginger paste
- 2 cloves of garlic, minced
- 1 tbsp Thai chili paste
- 1 tbsp vegetable oil
- 1 large handful of basil, cut into strips
- salt and pepper
- 1/4 cup peanuts, chopped (optional)
- Sriracha (optional)
Instructions
- Cut the chicken into strips or dice it. Set it aside.
- Cut the red pepper and onion into slices.
- Mix together the soy sauce, fish sauce, lime juice, brown sugar, garlic, ginger paste, Thai chili paste, salt, and pepper. Set aside.
- Bring a pot of water to a boil for the rice noodles. Cook them according to the boiling instructions on the back of the package.
- Heat a large skillet over medium/high heat. Add 1 tbsp of vegetable oil and 2 tbsp of the Thai sauce you just stirred together. Once it is hot, add the chicken to the pan, stirring to coat and cooking until its no longer pink. Once it is cooked through, remove from the pan and set aside.
- In the same pan, add the red pepper and onions. Cook until they are tender.
- Once the vegetables have cooked, add the chicken and rest of the sauce back to the pan. When the rice noodles are done, use tongs to add as many noodles as you prefer to the pan. Stir together until everything is coated.
- Top with basil, chopped peanuts, and a little Sriracha (optional).
