Homemade Chicken Pad Thai
There are a lot of quick ways nowadays to make chicken pad Thai – there are meal kits and pre-made jars of sauce, and even frozen Pad Thai meals. They’re all fine, but there’s something that just tastes so much fresher with Homemade Chicken Pad Thai. The sauce is actually really easy to make – soy sauce, sugar, rice vinegar, and a couple other ingredients. I love all the fresh veggies! When you’re cooking it up, just smell the aroma of the garlic, green onions, and cilantro together. A fresh mix for sure.
To make it a little easier at meal time, I cooked my chicken in the slow cooker all day with some garlic and a little soy sauce. The recipe is from Cooking Classy – her recipes always turn out so well! I love making Homemade Chicken Pad Thai also because my son has a peanut allergy – makes it tough to get Thai food from a restaurant we can trust to be peanut free. I omitted the peanuts from this recipe.
Homemade Chicken Pad Thai
- 1 lb. boneless, skinless chicken breasts
- 4 cloves garlic, minced (separated)
- soy sauce
- 10 oz Thai rice noodles
- 2 tbsp olive oil
- 1/4 c. packed dark brown sugar
- 1/4 c. soy sauce
- 2 tbsp. rice vinegar
- 2 tbsp. lime juice
- 1 tbsp. fish sauce
- 1 red bell pepper, sliced thin
- 1 c. matchstick carrots
- 4 green onions, sliced thin
- 3 eggs, large
- 1 c. bean sprouts
- 1/3 c. fresh cilantro, chopped
- sesame seeds, nuts, or pepper flakes for topping
Pre-cook chicken - either grill it or use the slow cooker. I put mine in the slow cooker in the morning, with 2 cloves of garlic, a 2 tbsp. of soy sauce, and 1/2 c. of water. Cook on low for 4-5 hours.
In a mixing bowl, whisk together brown sugar, soy sauce, rice vinegar, lime juice and fish sauce, set aside.
Prepare rice noodles according to directions listed on package.
While noodles are cooking, heat oil in a wok or large and deep non-stick skillet over medium-high heat. Add bell pepper and carrots and saute 1 - 2 minutes then add garlic, green onions and bean sprouts saute 1 minute longer.
Push veggies to edges of pan and crack eggs into center. Cook and scramble until eggs have cooked through. Add in chicken, noodles and sauce and toss everything together and cook 1 - 2 minutes.
Serve warm topped with cilantro, nuts, and optional red pepper flakes and sesame seeds.
Recipe source: Cooking Classy
The rice noodles are so good and sticky!
I can’t wait for you to try this Homemade Chicken Pad Thai dish! Click here to see my other main dish recipes and tag me with photos if you make this @plumstreetcollective on Instagram. Thanks for reading!