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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)



  1. 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.

  2. 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

  1.  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

  1. Prepare rice noodles according to directions listed on package. Strain then immediately toss with 1-2 tbsp. of olive oil to keep from sticking. 

  2. 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. 

  3. Add in chicken, noodles and sauce and toss everything together.

  4. Serve warm topped with cilantro, nuts, and optional red pepper flakes and sesame seeds.