Easy Spicy Chicken Pad Thai

Name: Easy Spicy Chicken Pad Thai
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2
Cuisine: Thai
Ingredients: 4 oz flat rice noodles; 3 tbsp canola oil, divided; 1/2 lb. chicken breast, sliced into very thin strips; 1/2 red bell pepper, halved and thinly sliced; 3/4 cup carrots, shredded or julienned; 2 garlic cloves, minced; 1 egg, beaten; 1 green onion, chopped; 1/4 cup unsalted peanuts, roughly chopped; 2 tbsp cilantro leaves, chopped; For the Sauce; 2 tbsp packed brown sugar; 1 tbsp low sodium soy sauce; 1 tbsp fish sauce; 1 tbsp lime juice; 1 tbsp rice vinegar; 1 tbsp smooth peanut butter; 1 tbsp Sriracha or another chili paste; 1/4 tsp ground ginger; 1/8 tsp pepper

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Throw away those takeout menus, this Easy Spicy Chicken Pad Thai will be your new favorite dinner that’s quicker than delivery!

Are you a Pad Thai lover like me? It’s always my go-to order when we get takeout, so I had to have a version I could make at home. This Easy Spicy Chicken Pad Thai is where I landed, and I’m so pleased with the outcome!

We actually rarely order in. My problem is, by the time we’ve ordered our food and taxes and fees are added, our bill is $55 and it makes me feel ill. I absolutely hate spending that amount of money on food when I could go to the grocery store and buy the ingredients to make the dish myself for $15.

Why not save a few bucks and create a simple, insanely easy, at home take-out meal. Seriously, it will blow your mind. It’s on a constant dinner rotation and now my kid asks for it by name, haha!

For this reason, I almost always end up making whatever we want at home, like this Thai Broccoli Salad With Spicy Almond Dressing, Which would be the perfect side and completion of this Thai inspired dinner!

The good thing about this is that when you do get to order in, it feels like a real treat. So, the next time you’re sitting at work craving a big bowl of Pad Thai, make yourself swing by the grocery instead of ordering food!

Ingredients & Subs

Rice noodles — If you want to make this dish low-carb, you can try using zoodles or shirataki noodles. Fettucini would also work in a pinch!
Chicken — Feel free to sub any protein you wish! Shrimp or tofu would be great or just add more veggies.
Cilantro — Basil would be great or even better, Thai basil!
Brown sugar — Honey or maple syrup.
Soy sauce — Tamari or coconut aminos.
Fish sauce — can omit if needed but is SOOOO good
Smooth peanut butter — I’ve used both almond butter and cashew butter in a pinch! I like to match the nuts in the sauce with the nuts on top, so if I use cashews I’ll chop cashews to use on top, etc.
Sriracha — and chile paste would do! Gojuchang would be great. Use as much or as little as your taste buds prefer

How to store

Pad Thai will last 3-4 days in the fridge or up to 3 months in the freezer! But let’s be real, once you make this for dinner there will be no leftovers, you’ll be licking the sauce right out of the bowl.

Hot Tip

Try adding some crispy tofu on top making this a meat-free dinner ! My favorite local Pad Thai is very close to this version, only it also incorporates crispy tofu that perfectly absorbs the sauce. I love this method for crispy tofu!

More takeout recipes you’ll love!

Basil Chicken Noodle Bowl

Kung Pao Shrimp Lettuce Wraps

Bacon Cheeseburger Pizza with Dill Pickle Aioli

Mango Ginger Turkey Meatballs with Honey Soy Glaze

Bacon Cheeseburger Meatball Subs

I hope you enjoy this recipe! Take a browse around the site and please let me know if you make anything by leaving a comment and rating the recipe below. Don’t hesitate to reach out if you have any questions, concerns, or requests!