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Homemade Chicken Pad Thai

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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. You can also pan sear the chicken.

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


Chicken + Marinade

  • 1 lb. boneless, skinless chicken breasts
  • 2 tbsp. soy sauce
  • 2 cloves garlic, minced (separated)
  • 10 oz Thai rice noodles
  • 1 red bell pepper, sliced thin
  • 4 green onions, sliced thin
  • 1 c. bean sprouts
  • 1/3 c. fresh cilantro, chopped
  • sesame seeds, nuts, or pepper flakes for topping
  • 2 tbsp. garlic, minced

Pad Thai Sauce

  • 1/4 c. soy sauce
  • 1 tbsp. fish sauce
  • 2 tbsp. lime juice
  • 1/4 c. packed dark brown sugar
  • 2 tbsp. rice vinegar
  • 2 tbsp olive oil
  • 2 tbsp. honey
  • 1 tbsp. almond butter (or other nut butter)



  • Pre-cook chicken before prepping other ingredients. In a bag combine 1-2 inch chunks of chicken, soy sauce, and garlic. You can either pan sear it or use the slow cooker. To slow cook, place chicken in slow cooker with 1/2 c. water. Cook on low for 4-5 hours or high for 2-3 hours.
    To pan sear, fill a large pot with 1/4 inch of olive oil. Warm oil to medium high heat. Using tongs, slowly lower chicken into oil. Cook on each side until golden brown. Remove once brown onto a paper towel.
  • Once chicken in cooked, slice into 1/2 inch pieces. Lightly sprinkle with salt or garlic salt. Set aside or chill until ready to toss with finished pad thai.

Pad Thai Sauce

  •  In a mixing bowl, whisk together brown sugar, soy sauce, honey, rice vinegar, lime juice, almond butter, and fish sauce, set aside.

Noodles, Veggies, + Assembly

  • Prepare rice noodles according to directions listed on package. Strain then immediately toss with 1-2 tbsp. of olive oil to keep from sticking. 
  • Meanwhile, heat oil in a wok or large and deep non-stick skillet over medium-high heat. Add bell pepper and saute 1 - 2 minutes then add garlic, green onions and bean sprouts saute 1 minute longer. 
  • Add in chicken, noodles and sauce and toss everything together.
  • Serve warm topped with cilantro, nuts, and optional red pepper flakes and sesame seeds.

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!

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  1. Allora Rameson says:

    Sooo good! We absolutely loved it, great recipe!

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