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This Chicken Pad Thai Recipe is unbelievable with the most incredible pantry friendly Pad Thai Sauce!  It tastes even better than takeout and only 30 minutes to make!  You can use chicken or make it vegetarian Pad Thai or Shrimp Pad Thai!
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Best Pad Thai Recipe

This Chicken Pad Thai Recipe rivals any restaurant but is made with pantry friendly ingredients, is less expensive and on your table in 30 minutes! Devour your favorite Chicken Pad Thai smothered in the most irresistible savory, sweet, salty, sour Pad Thai Sauce with crunchy peanuts and veggies!   You can completely customize your recipe to include whatever veggies or protein you want to make it Chicken Pad Thai, Shrimp Pad Thai or Vegetarian Pad Thai!  The possibilities are endless and so is the deliciousness! 
Course Main Course
Cuisine Asian
Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Servings 4 servings
Author [email protected]

Ingredients

Stir Fry

  • 8 oz. ¼” wide rice noodle may sub fettuccine*
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon vegetable or peanut oil
  • 1 lb. chicken breast, sliced into thin strips then 2” pieces
  • 1 red bell pepper thinly sliced then halved
  • 1/3 cup minced shallots
  • 1 1/2 cups Matchstick carrots
  • 4 garlic cloves, minced
  • 2 eggs, beaten
  • 3 cups (6 oz.) Bean Sprouts
  • 2 green onions, chopped
  • 1/2 cup unsalted peanuts, roughly chopped
  • 1/4 cup cilantro leaves, chopped
  • 1 tablespoon lime juice (optional)

Sauce

Instructions

  • Prepare rice noodles according to package directions, taking care they are a slightly crunchy/al dente because they will cook more in the sauce. Rinse noodles in cold water, drain and toss in with 1 teaspoon sesame oil. Set aside.
  • Add all of the Sauce Ingredients to a medium mixing bowl. Whisk together and set aside.
  • While rice noodles are soaking, heat 1 tablespoon vegetable/peanut oil in a deep large nonstick skillet over medium high heat. Once very hot, add chicken and let cook undisturbed for 1 minute then continue to stir fry just until cooked. Transfer to a plate. Wipe out pan.
  • Heat one tablespoon oil in same skillet and heat over medium high heat. Add bell peppers and shallots and sauté 1 minute. Add carrots and garlic and sauté 1 additional minute. Reduce heat to medium and pour beaten eggs over vegetables and cook, stirring constantly, just until scrambled.
  • Add sauce and noodles and increase heat to medium-high. Toss until evenly combined and continue to stir and cook until noodles are al-dente, 1-2 minutes. Stir in chicken, bean sprouts, green onions and peanuts and heat through.
  • Taste and add one additional tablespoon lime juice if desired for more tang (optional, I prefer it this way) and chili sauce to taste. Top with cilantro and serve.

Video

Notes

*Rice noodles can usually be found in the Asian section of your grocery store.  Sometimes they are called stir-fry rice noodles.  If you can't find them, then Amazon is a great option.

original SAUCE quanity

I have updated this recipe to include 1.5X the amount of sauce on 10-26-21 per reader requests.  If you made it previous to this date and prefer the original, here it is: