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Chicken Pad Thai

Chicken Pad Thai Recipe

This Chicken Pad Thai Recipe is a quicker version than the traditional but still tastes absolutely delicious! Double win!
Course Dinner
Cuisine Thai
Keyword Chicken Pad Thai, Pad Thai, Pad Thai Noodles, Pad Thai Recipe, Pad Thai Sauce
Prep Time 15 minutes
Cook Time 15 minutes
Servings 4 servings
Calories 558kcal
Author Lauren's Latest


for the pad thai sauce-

  • 4 tablespoons soy sauce
  • 3 tablespoons hoisin sauce
  • 4 tablespoons sugar
  • 4 cloves garlic finely minced or grated
  • 2 tablespoons red wine vinegar
  • 1 tablespoon Worcestershire sauce
  • pinch red pepper flakes

for the chicken pad thai-

  • 7 oz. rice noodles
  • 3 tablespoons canola oil
  • 1 lb. boneless skinless chicken breasts cut into bite sized pieces
  • 1 cup yellow onion sliced
  • 2 large eggs
  • 3/4 cup julienned carrot
  • 3/4 cup bean sprouts

For Garnish-

  • cilantro
  • peanuts
  • lime wedges
  • green onions


  • In a small bowl, combine the soy sauce, hoisin, sugar, garlic, vinegar, Worcestershire and red pepper flakes together. Microwave 30 seconds to 1 minute or until the sugar dissolves. Set aside.
  • Bring a large pot of water to boil. Cook rice noodles 5 minutes. Drain and rinse with cold water. Set aside.
  • In a large wok or skillet, heat oil over medium-high heat. Cook chicken and onions together until browned. Move to one side of the pan.
  • Crack eggs into a small bowl and beat with a fork. Pour into the empty side of the pan and stir to scramble. Toss in carrots, bean sprouts, cooked noodles, and sauce until all coated. You may add in 1/4-1/2 cup water if you think there isn't enough sauce. Cook another 2 minutes to heat veggies through. Serve with cilantro, lime wedges, peanuts, and green onion.


Calories: 558kcal | Carbohydrates: 68g | Protein: 32g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 154mg | Sodium: 1514mg | Potassium: 727mg | Fiber: 3g | Sugar: 19g | Vitamin A: 4160IU | Vitamin C: 9.8mg | Calcium: 64mg | Iron: 2.3mg