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Easy Spicy Chicken Pad Thai

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

Easy Spicy Chicken Pad Thai

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!

Don’t forget to order some of these take-out containers so you can really feel like you ordered in, haha!

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!

Easy Spicy Chicken Pad Thai

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 (these coconut aminos are by far my favorite).
    • 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

If you’re into ordering groceries and having them delivered like I am, instacart has been WONDERFUL the past few months! Click below to get your first order delivered for FREE!

How to store

Pad Thai will last 3-4 days in the fridge or up to 3 months in the freezer! I bought some great freezer containers from amazon recently and loved them! 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.

Easy Spicy Chicken Pad Thai

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


Easy Spicy Chicken Pad Thai

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!


Easy Spicy Chicken Pad Thai
Easy Spicy Chicken Pad Thai
Yield: 2-3

Easy Spicy Chicken Pad Thai

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Throw away those takeout menus, this Easy Spicy Chicken Pad Thai will be your new favorite dinner that’s quicker than delivery!


  • 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


  1. Prepare rice noodles according to package directions. Rinse noodles in cold water, drain, and toss in with 1 tbsp canola oil. Set aside.
  2. Add all of the sauce ingredients to a medium mixing bowl. Whisk together and set aside.
  3. While rice noodles are soaking, heat 1 tablespoon canola oil in a large nonstick skillet over medium-high heat. Once hot, add chicken and let cook for 3-4 minutes until cooked through. Transfer to a plate while you cook the vegetables.
  4. Heat one tablespoon canola oil over in the same skillet and heat over medium-high heat. Add bell peppers and sauté 1 minute. Add carrots and garlic and sauté 1 additional minute. Reduce heat to medium and pour beaten egg over vegetables and cook, stirring constantly, just until scrambled.
  5. Add sauce and noodles and increase heat to medium-high. Toss until evenly combined and continue to stir and cook for 1-2 minutes, taking care to not let noodles overcook. Stir in chicken, green onions and peanuts, and heat through.
  6. Taste and add one additional seasoning as necessary. You can add more Sriracha if you want it spicier, soy sauce for a salty bite, or a squeeze of lime for a tang. Top with cilantro and serve.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Chicken pad thai is bowl

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Thursday 6th of June 2024

How many people does this serve? I don't see a serving size


Monday 27th of May 2024

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Thursday 2nd of May 2024

Amazing! Used maple syrup instead of brown sugar and swapped eel sauce for mirin. Added crushed red pepper too for some extra heat.


Sunday 21st of April 2024

Hi! Just looking forward to trying this recipe and I’m wondering how many this serves. Looks amazing!!

Jean-Pierre Nadeau

Friday 1st of March 2024

My favourite Pad Thaï and by far. To die for....

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