• Recipe Index
    • Appetizers
    • Brunch
    • Lunch
    • Salads
    • Sandwich
    • Soup
    • BBQ Parties
    • Seafood Recipes
    • Pasta Recipes
    • Side Dishes
    • Gluten Free
    • Dessert
    • Drink
      • Margaritas
      • Martinis
      • Mimosas
      • Mojitos
      • Sangria
  • Blog
  • Contact
    • Work With Us

Cooks With Cocktails

Share worthy food and cocktail recipes for stress free entertaining.

  • Home
  • About Us
  • Cook
    • Brunch
    • Appetizers
    • Side Dishes
    • Dinner
      • Quick & Easy
    • Dessert
  • Drink
    • Cocktails
    • Pitcher Cocktails
    • Wine Cocktails
    • Frozen Cocktails
    • Winter Cocktails
    • Infused Spirits
    • Mixers & Syrups
  • Gather
    • Party Planning and Menus
    • Special Occasion Collections
  • Shop
  • Recipe Collections
    • Appetizer Collections
      • Appetizers that Impress
      • Quick & Easy Appetizers
      • Charcuterie Boards
      • Holiday Entertaining Appetizers
      • Pizza & Flatbreads
      • Cheesy Appetizers
      • Delicious Tarts
      • Puff Pastry Appetizers
      • Dips
      • Fruity Appetizers
      • Game Day Appetizers
      • Garden Fresh Appetizers
      • Savory Appetizers
      • Summertime Entertaining Appetizers
      • Sweet Appetizers
    • Cocktail Collections
      • Quick & Easy Cocktails
      • 5 Min Cocktails
      • Winter Cocktails
      • Brunch Cocktails
      • Mixers & Syrups
      • Coffee Cocktails
      • Pitcher Cocktails
      • Pink Cocktails
      • Punch Cocktails
      • Beer Cocktails
      • Martinis
      • Sours – Deliciously Sweet and Sour
      • Margaritas
      • Mimosas
      • Mojitos
      • Sangria
      • Infused Spirits
      • Wine Cocktails
      • Rum Cocktails
      • Tequila Cocktails
      • Vodka Cocktails
      • Whiskey & Bourbon Cocktails
      • Gin Cocktails
      • Savory Cocktails
      • Summer Cocktails
      • Frozen Cocktails
    • Dinner Collections
      • Dinners that Impress
      • Quick & Easy Dinners
      • Asian Takeout
      • Stir Fry’s & One Pot Meals
      • Comfort Food
      • Healthy Comfort Food
      • Instant Pot Dinners
      • Tacos of all Kinds
      • Pasta Recipes
      • Salad for Dinner
      • Seafood Recipes
      • Garden Fresh Dishes
      • Summer Patio Meals
      • BBQ Parties
    • Special Occasion Collections
      • New Years Eve
      • Valentine’s Day
      • St Patrick’s Day
      • Easter
      • Cinco de Mayo
      • Mothers Day
      • Fathers Day
      • Thanksgiving
      • Halloween
      • Christmas
Cooks With Cocktails / Gluten Free / Easy Chicken Pad Thai That Way Better than Takeout

Easy Chicken Pad Thai That Way Better than Takeout

LAST UPDATED: March 7, 2020 ~ FIRST PUBLISHED: February 9, 2015 ~ By Julie & Debbie

  • Facebook
  • Yummly
  • Flipboard
Jump to Recipe Print Recipe

Chicken pad thai made with an authentic tamarind sauce,  tons of veggies and meets all the requirements of a good Thai dish. Sweet, sour, a bit salty and a little kick of spice.  Quick and easy and so much better than take out.  

Chicken Pad Thai

Pretty sure I’ve mentioned before how much I love Thai food.  I love it for a couple of reasons.  One because its so damn tasty, but also because its fresh and clean food that’s full of veggies and really healthy.

I ate a ton of chicken pad thai in Thailand.  Street cooks had a little cart with a big hot wok and all their ingredients around the edge of the wok.  They would whip up a dish for you in a min or two and sell a plate of it for about $1! So freeking delicious!   

At first I was nervous about eating food from carts on the street, but after about a week, I gave into the temptation and ate whatever I wanted.  I never even had the slightest bit of an upset stomach the whole time I was there.

looking down on a plate of chicken Pad Thai

I have tried a couple recipes for chicken pad thai since my visit to Thailand and I haven’t found one that worked for me until now.  Its all about the sauce…!  I’ve seen lots of pad thai sauce recipes using soy or peanut sauce.  Neither of those cut it for me.   They just don’t taste like the pad thai I had in Thailand.  

The sauce in this recipe uses tamarind paste, fish sauce, palm sugar, lime, and garlic chili sauce.  It meets all the taste requirements of a good Thai dish.  Sweet, sour, salty, and spicy.

It tastes pretty dang close to the chicken pad thai I got in Thailand.

a plate full of chicken Pad Thai

In Thailand, the pad thai I got in the streets and in the restaurants had bean sprouts and maybe a couple slices of peppers for veggies only, but I like to eat mine with a lot more veggies than that.

My favorite combo is red peppers and bean sprouts for veggies in this dish, but I have made it before with broccoli and carrots too.  It just depends on what you feel like.  Any and all taste great, but I think the crunchy and slightly sweet bean sprouts are a must.  

If you use broccoli, I find that its best to cut the florets quite small.  And remember, if you add carrots, they need a little longer than most veggies to cook so add them to the wok first and stir fry for a bit before adding the rest of the ingredients.

Don’t forget to squeeze a fresh lime over your plate and spoon a bit of crunchy peanuts on top before you dig in.

Chicken Pad Thai getting a squirt of lime

A tip to make chicken pad thai quicker:

I always make a bunch of my perfect baked chicken breast at once, usually on the weekend, and keep it in the fridge for the week.  Then when I make salads for my lunch or dinner for my family I just have to chop it up and throw it in.  

Its very handy and allows  you to make dishes like this (and many others) much quicker as one step is already done for you.

Other Recipes You Might Like:

  • gyoza lettuce wraps
  • thai cashew chicken stirfry
  • homemade gyoza
  • thai red curry stirfry with chicken

If you’ve tried this Pad Thai recipe then don’t forget to rate the recipe and let us know how it turned out in the comments below.  We love hearing from you! 

We love to see your creations!  Tag @Cookswithcocktails if you post a picture of this recipe on INSTAGRAM

Pad Thai

Pad Thai with Chicken

4 from 3 votes
Print Pin Rate
Course: Main
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4
Author: Cooks with Cocktails

Ingredients

FOR THE SAUCE

  • 2 tbsp tamarind paste
  • 1/2 cup water
  • 1/4 cup fish sauce
  • 3 tbsp palm sugar
  • 2 tbsp garlic chili paste
  • 1/2 - 1 lime

FOR THE PAD THAI

  • 1 tbsp coconut oil
  • 2 large eggs , beaten with a fork
  • 2 chicken breast , cut into small cubes
  • 3 cloves garlic , minced
  • 2 tbsp ginger , minced
  • 2 red Thai chilis , minced
  • 1 bunch green onions , cut in 1" strips
  • 2 red peppers , cut into thin strips and then cut in half
  • 2 cups been sprouts
  • 3 cups rice noodles
  • 1/2 bunch cilantro , roughly chopped
  • 1/2 cup peanuts , roughly chopped and divided in half
  • lime wedges

Instructions

  • To make the sauce, add the tamarind paste, water, fish sauce, palm sugar and garlic chili paste to a bowl. Whisk it up till its all mixed well and set aside. Chop up the chicken and pour about 1/4 cup of the sauce on it and mix well.
  • Get out a pot of water and bring it to a boil. Once its boiling, turn it off and leave it.
  • Get out the rest of the ingredients and chop them all up so they are ready to throw in the wok.
  • Heat up a wok or a large pan on medium high heat.
  • Add the rice noodles to the pot of water and let them sit there. They will need only about 5 - 8 mins to get soft.
  • Add 1/3 of the coconut oil to the wok or pan and when its melted, throw in the beaten eggs. Scramble them until just cooked and take them out and set aside. Chop them up a bit so they are smaller pieces.
  • Add a little more coconut oil and add the chicken next. Stir fry until cooked. Take them out and set aside with the eggs.
  • Add the last bit of coconut oil to the wok. Throw in the ginger, garlic, chili, and green onions. Stir fry for about 1 min.  Next add the peppers and bean sprouts. Cook for about 30 seconds.  Add the chicken, egg, the softened noodles, and the rest of the sauce. Stir fry around for a couple of mins till they are mixed well.  Add the peanuts and cilantro and stir quickly again.
  • Divide between 4 plates, sprinkle with a bit more peanuts and cilantro on top. Serve with a lime wedge.

 

Debbie & Julie Signature
  • Facebook
  • Yummly
  • Flipboard

Disclaimer: This post includes affiliate links, and I will earn a commission if you purchase through these links. Please note that I’ve linked to these products purely because I recommend them and they are from companies I trust. There is no additional cost to you.

Meet Julie and Debbie

Hi There! That's Julie there on the left and Debbie on the right, busy women who love to entertain with great food and cocktails.

Our goal is to encourage our readers to cook often, to feel empowered by recipes that work, and to entertain more with our no-stress approach to cooking and entertaining ~ because sharing food leads to sharing life, strengthening families and building friendships. Read More…

« Hard Watermelon Hippie Juice and the Arctic Chill Muddler
Blood Orange Martini »

Comments

  1. Thalia @ butter and brioche says

    February 10, 2015 at 12:41 am

    Can’t remember the last time I made Pad Thai! This looks wonderful and you definitely have inspired me to make the recipe.

    Reply
    • Julie and Debbie says

      February 10, 2015 at 1:09 pm

      Thanks Thalia! Hopefully you love it as much as I do.

      Reply
  2. Maya @ Treats and Eats says

    February 10, 2015 at 12:56 pm

    I’m always trying to make pad thai at home but it never works out. Your recipe looks delicious!

    Reply
    • Julie and Debbie says

      February 10, 2015 at 1:09 pm

      Hi Maya! I hear you, I have tried many recipes too. Let me know if you try this one and how it turns out for you 🙂

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Welcome!

Hi There! That's Julie there on the left and Debbie on the right, busy women who love to entertain with great food and cocktails.

Our goal is to encourage our readers to cook often, to feel empowered by recipes that work, and to entertain more with our no-stress approach to cooking and entertaining ~ because sharing food leads to sharing life, strengthening families and building friendships. Read More…

Most Popular Recipes

Homemade Butternut Squash Ravioli with Prawns, Fried Sage and Truffle Oil Sauce

The Ultimate Crispy Baked Homemade Onion Rings – Gluten Free!

Fall Apart Beautiful Boiled Ham Recipe – An Easy Crowd Pleasing Meal

Mothers Day Brunch

Peach Puff Pastry Tart with Prosciutto & Brie ~ Simple and Amazing

Homemade Gyoza

Homemade Gyoza Recipe (Best Gyoza Dipping Sauce Ever)

Cooks With Cocktails

  • About Us
  • Cook
  • Drink
  • Gather
  • Contact Us

More Recipe Categories

  • Hot Drinks
  • Frozen Cocktails
  • Appetizers
  • Breakfast Recipes
  • Dessert Recipes

Popular Recipes

  • Gyoza Sauce Recipe
  • Beef Negimaki Recipes
  • Beef Carpaccio Recipes
  • Trinidadian Curry Chicken
  • Halibut Ceviche with Pineapple & Avocado

Privacy Policy

  • Privacy Policy

Copyright © 2023 · Cooks With Cocktails