This easy homemade Pad Thai recipe takes only 30 mins, is packed with flavor, and makes super simple leftovers for the whole family! I love Asian cuisine and this Pad Thai dish uses fresh ingredients and shows you how to make a delicious Pad Thai sauce.
- 8 oz flat rice noodles
- 3 tbsp sesame oil (separated)
- 3 garlic cloves (minced)
- 8 oz uncooked chicken breast (cubed)
- 2 eggs
- 1 cup fresh bean sprouts
- 1 red bell pepper (thinly sliced)
- 1 cup matchstick carrots
- 4 green onions (chopped)
- 2/3 cup dry roasted peanuts
- 2 limes
- 2/3 cup fresh cilantro
Pad Thai Sauce
- 3 tbsp oyster sauce
- 1 tbsp soy sauce
- 5 tbsp brown sugar
- 2 1/2 tbsp rice vinegar
- 1 1/2 tbsp sriracha hot sauce
- 2 1/2 tbsp creamy peanut butter
Cook noodles according to the package instructions and the rinse under cold water. Then, mix the pad that sauce ingredients together and set aside.
Heat half of the sesame oil in a wok on medium-high heat (if you do not have a wok, use a large skillet). Add the chicken, garlic, carrots, and bell pepper and cook the chicken 3-4 minutes until thoroughly cooked through. Push the chicken, garlic, and vegetables to the side and scramble the eggs with the spatula. Once the egg is scrambled, add in the noodles, sauce, bean sprouts, and peanuts to the pan. Toss to combine.
Top with green onions, the remaining peanuts, cilantro and lime wedges or a squeeze of fresh lime juice.
Calories: 478kcal | Carbohydrates: 55g | Protein: 19g | Fat: 21g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 799mg | Potassium: 550mg | Fiber: 5g | Sugar: 14g | Vitamin A: 4495IU | Vitamin C: 41mg | Calcium: 69mg | Iron: 2mg