I am a huge fan of Thai food. My absolute favorite dish is Pad Thai. Since I love sweet and sour flavors together it is no wonder this dish is my favorite. Sadly my husband hates Thai food (shame, I know!) and so if I want Thai I generally have to make it myself. Although, once a year the women in my family go to our favorite Thai restaurant in Park City (Bangkok Thai). They make delicious Pad Thai. However, the price tag is over $20 a plate, so that’s only an option annually 😉
So, this means if I want this authentic dish I have to make it myself. If you google a recipe for Pad Thai however you are going to find several ingredients you most likely don’t have at home. I don’t know about you but I generally don’t store tamarind paste or rice noodles (those are so annoyingly hard to find!). That is why this recipe is so great. It allows you to have the great taste of Pad Thai without all the fuss. This recipe comes together in less than 30 minutes, so it may look gourmet but is very family friendly. I hope you enjoy this dish as much as we do!
- 4-5 boneless skinless chicken breasts, cut into 1/2 inch pieces or strips
- 2 Tbls. olive oil
- Salt and pepper
- Juice of one orange (can add a little zest if you like more citrus flavor)
- Juice of 2 limes
- 1/2 cup soy sauce
- 1/3 cup rice vinegar
- 1-2 shakes Sriracha Chili Sauce
- 3 garlic cloves, minced
- 1 Tbls. fish sauce
- 1 Tbls. corn starch
- 1/3 cup sweet chili sauce
- 2/3 cup brown sugar
- 1 Tbls. fresh ginger, grated
- 1 lb. linguine or fettucini noodles, cooked and drained
- 2 eggs, scrambled and chopped into medium sized pieces
- 1 cup green onions, sliced
- 1/2 cup peanuts, chopped (or pecans)
- 1/2 cup cilantro, chopped
- Extra limes for garnish
- 1 cup bean sprouts (optional)
- Cut up the chicken and then place in a hot wok or saute pan with olive oil. Cook chicken until mostly cooked through and slightly golden brown. Remove chicken and set aside while you prepare the sauce.
- Sauce: Combine the sauce ingredients in a bowl and whisk. Boil the noodles until al dente, drain and rinse with hot water. While the noodles are cooking, place the sauce in the saute pan that was used for the chicken. Bring to a boil and simmer until sauce begins to thicken (about 5-8 minutes). Once sauce is fairly thick, add the chicken back to the sauce. Once the noodles are cooked and drained, pour them into a large serving bowl. pour the chicken and sauce over the noodles. Add the scrambled eggs and garnish with the green onions, peanuts, cilantro and bean sprouts. Serve with extra limes and sweet chili sauce on the side.
love pad thai! thanks for sharing
Thanks, hope you like it 😉
This looks yummy. A question for you: I know peanuts are a big part of Thai food, but would it still taste okay without them? Would cashews or almonds be an ok replacement? (we're allergic to peanuts and most other tree nuts here)
Can't wait to try this – Pad Thai is a favorite of mine! But what is "fish sauce"?
I was actually out of peanuts and used cashews instead. It was great 😉
Fish sauce is super yummy and ads another dimension to the dish. It is just salty and yummy. Smells funny, but is great in Thai food. You can find it at any grocery store in the Asian isle 😉
Thanks for your comments.
Did you mean "aisle?" Going to the nearest "isle" in landlocked Utah could be tricky! Love ya!
Sawadee is a restaurant that has great Pad Thai too!! It's in SLC on South Temple near 900 E area. My husband raves about it and when I finally was able to go with him, I understood why! A must try for sure. Thanks for this recipe, I'll definitely be trying it soon:)