Chicken Pad Thai

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The combination of chicken strips with a sweet chili sauce, a bit of chili oil, and the hit parade of cilantro, lime, peanuts, and green onion over a bed of rice noodles make this Chicken Pad Thai recipe simple and delicious!

Daytime: This Chicken Pad Thai is gluten-free, dairy-free and is the perfect for lunch time.  Served cold and with a hint of tang and freshness, this is the PERFECT summer dish. Think Backyard Picnic with Friends or Family, Memorial Day, Fourth of July…

Nighttime: No redesigning needed in this recipe, the freshness of the cilantro and sweet chili sauce compliment each other nicely with the chicken allowing this dish to be a warm, cozy, nighttime meal. Get whisked away by the chili aroma circling in the dining room air. Circle ‘round the dinner table to enjoy this hearty dinner.  Budget friendly with a lot of flavor for a family feast! I really like Chicken Pad Thai and here’s the recipe I use when I make it myself.

Chicken Pad Thai


  • 3 Cilantro Sprigs
  • 1 Lime
  • 2 Garlic Cloves
  • 2 Green Onions
  • 1 oz. Roasted Peanuts
  • 2 Boneless Skinless Chicken Breasts
  • 8 oz. Rice Noodles
  • 2 oz. Matchstick Carrots
  • ½ fl. oz. Hot Chili Oil
  • 4 fl. oz. Sweet Chili Sauce
  • ⅓ fl. oz. Fish Sauce


Stem and coarsely chop cilantro. Quarter lime. Mince garlic. Trim and thinly slice white portions of green onions. Slice remaining green portions on an angle. Coarsely chop peanuts. Rinse chicken breasts and pat dry. On a separate cutting board, slice chicken into ¼” strips.

Add noodles to boiling water and cook 4 minutes, stirring often. Drain noodles in colander and run cool water over them. Transfer back to pot, toss with 1 tsp.olive oil to prevent sticking, and set aside. Running cool water over pasta stops the cooking process, which keeps noodles from getting mushy.

Heat 1 tsp. olive oil in a medium non-stick pan over medium-high heat. Season sliced chicken with 1 tsp. salt and 1 tsp. pepper. Add chicken to hot pan and cook 5-6 minutes, or until lightly browned and chicken reaches a minimum internal temperature of 165 degrees. Transfer chicken to a plate and wipe pan clean.

Return pan to medium-high heat and add 1 tsp. olive oil, garlic, white portions of green onions, and carrots. Cook 2 minutes, or until vegetables just begin to soften. Cooking garlic, green onions, and carrots in oil before adding noodles brings out their aromatic qualities and also flavors the oil.

Add noodles, chicken, chili oil (add to taste – it’s spicy!), sweet chili sauce, andfish sauce to pan. Stir and toss until all ingredients are combined and heated through, about 2 minutes.

Place finished pad thai on a plate or in a shallow bowl. Garnish with peanuts, green portions of green onions, cilantro, and lime quarters.

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About noelskitchen

Noel is a CEO and Mother of 4 who can be found blogging from her home office, who's passionate about family, nutrition, fitness and supporting others reach their health & fitness goals. Noel uses her blog to share about simple, healthy recipes, nutrition tips, walking, workouts and a little sprinkle of life! She created Noel's Kitchen Tips teaching families how to make budget friendly meal and healthy recipes. She's blessed to have the opportunity to be able to teach busy moms and families how to use food and cooking as a means of bringing family meal times back to the table and stay fit.

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