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 Whole Foods and buy the ingredients to make the dish myself for $15.
For this reason, I almost always end up making whatever we want at home. 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!
Try adding some crispy tofu on top as well! 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!
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!
- 4 oz flat rice noodles
- 3 tbsp canola oil, divided
- ½ lb. chicken breast, sliced into very thin strips
- ½ red bell pepper, halved and thinly sliced
- ¾ cup carrots, shredded or julienned
- 2 garlic cloves, minced
- 1 egg, beaten
- 1 green onion, chopped
- ¼ cup unsalted peanuts, roughly chopped
- 2 tbsp cilantro leaves, chopped
- 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
- ¼ tsp ground ginger
- ⅛ tsp pepper
- Prepare rice noodles according to package directions. Rinse noodles in cold water, drain, and toss in with 1 tbsp canola oil. Set aside.
- Add all of the sauce ingredients to a medium mixing bowl. Whisk together and set aside.
- 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.
- 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.
- 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.
- 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.