Chicken Pad Thai Recipe – Flavorful, Fresh & Easy to Make at Home

If you love ordering Pad Thai at your favorite Thai restaurant, you’re going to love making this homemade Chicken Pad Thai recipe! It’s the perfect balance of sweet, tangy, and savory flavors, packed with tender chicken, fresh vegetables, fluffy scrambled eggs, and rice noodles all tossed in a rich peanut-chili-lime sauce. This dish is not only healthier than takeout, but it’s also customizable and comes together quickly—making it a go-to weeknight dinner or a crowd-pleasing weekend meal.

With crunchy veggies, a creamy peanut butter sauce, and toppings like crushed cashews, green onions, cilantro and fresh lime, this Chicken Pad Thai is guaranteed to become a family favorite.

Supply List

• Wok or Large pan

Ingredient List

• 1lb Chicken breast
• 2 Eggs
• Rice Pad Thai noodles
• Bell peppers (a mix of red, yellow + orange)
• Red onions
• Yellow onions
• Shredded carrots
• Shredded cabbage
• Minced garlic
• Green onions (for meal + garnish)
• Coconut aminos 
• Peanut butter 
• Chili garlic sauce
• Limes (for fresh juice + wedges for garnish)
• Grated Ginger 
• Salt
• Pepper
• Garlic powder
• Onion powder
• Red pepper flakes (optional)
• Crushed cashews
• Cilantro

---

Step-by-Step Chicken Pad Thai Recipe

Step 1: Prep Your Veggies

Wash and chop your veggies. Slice the bell peppers into thin strips, dice the onions, and shred carrots and cabbage if they aren’t pre-shredded. Place everything in a bowl and set aside.

Step 2: Make the Sauce

In a blender, combine:

• ¾ cup coconut aminos
• 1 heaping scoop peanut butter
• 2 ½ tbsp chili garlic sauce
• Juice of 1 ½ fresh limes
• 1 knob grated ginger
• Salt to taste
• ½ tbsp red pepper flakes (optional, for heat)

Blend until smooth and creamy. Set aside.

Step 3: Cook the Chicken

Cut chicken breasts into 1-inch cubes. Heat oil in a wok or large pan over medium-high heat. Add the chicken and season with salt, pepper, garlic powder, and onion powder. Cook until the internal temperature reaches 165°F (74°C) when checked with a meat thermometer. Remove from the pan and set aside.

Step 4: Scramble the Eggs

Turn heat down to medium and add more oil to the pan. Crack in your eggs, season with salt, pepper, and garlic powder, and scramble until fluffy. Remove from the pan and set aside.

Step 5: Cook the Veggies

Add another drizzle of oil to the pan and toss in bell peppers, red and yellow onions, carrots, and cabbage. Cook down until they shrink by about half, then stir in minced garlic until aromatic.

Step 6: Prepare Rice Noodles

While the veggies cook, prepare the rice noodles according to package instructions (usually soaking in boiling water for 5–6 minutes).

Step 7: Combine Everything

Return chicken and eggs to the pan with the veggies. Pour in half the sauce and cook for 2–3 minutes. Add the cooked rice noodles and the remaining sauce. Stir well until everything is evenly coated and heated through.

Step 8: Add Toppings & Serve

Top your Chicken Pad Thai with crushed cashews, cilantro, green onions, and a squeeze of fresh lime. Serve hot and enjoy!

Tips & Substitutions

• Protein swaps: Swap the chicken for shrimp, beef, or tofu for a different twist. Just remember shrimp cooks quickly, so add it toward the end.
• Vegetarian option: Skip the chicken and double the veggies or add tofu for a plant-based version.
• Noodle options: If you can’t find rice noodles, try soba noodles or even zucchini noodles for a low-carb option.
• Sauce variations: No coconut aminos? Use tamari (gluten-free) or soy sauce instead. You can also adjust the spice level by adding more or less chili garlic sauce or red pepper flakes.
• Nut-free option: Replace peanut butter with sunflower seed butter and cashews with pumpkin seeds for a nut-free version.
• Meal prep tip: Make the sauce ahead of time and keep it in the fridge for up to 5 days—it saves time on busy weeknights!