This post may have affiliate links, which means I may receive commissions if you choose to purchase through links I provide (at no extra cost to you). As an Amazon Associate, I earn from qualifying purchases. Read more about these links in my disclosure policy.

chicken pad thai

I love Chicken Pad Thai and have wanted to make it at home for a few years now. Sadly, when I’ve found a recipe for it, there are usually about 30 ingredients, most of which I can’t pronounce. And I would get scared and chicken out. So when I found this easy recipe, I decided to go for it! I will be honest here and tell you that I really wasn’t expecting anything great.

But it turns out that easy is still delicious!  I’m pretty sure the hardest thing about this recipe is actually finding the rice noodles at your grocery story. For real.

This was probably second hardest.


Seriously. It’s that easy.

Homemade Chicken Pad Thai

  • 8 ounces dried, wide and flat rice noodles (I couldn’t find these, so I use the pre-soaked kind)
  • 4 tablespoons brown sugar
  • 4 tablespoons fresh lime juice, plus wedges for serving
  • 6 tablespoons soy sauce
  • 1 squirt Sriracha (optional)
  • 2 teaspoons vegetable oil
  • 3 scallions, white and green parts, separated and thinly sliced
  • 1 garlic clove, minced
  • 1 cup cooked Chicken, diced or shredded (substitute with tofu if preferred)
  • 2 large eggs, light beaten (optional)
  • 1/4 cup chopped roasted, salted peanuts
  1. Soak noodles according to package instructions.
  2. In a small bowl, whisk together brown sugar, lime juice, soy sauce, and Sriracha.
  3. Pour half the sauce over the chicken and let marinate.
  4. Drain noodles.
  5. In a large nonstick skillet, heat oil over medium-high heat.
  6. Add scallion whites and garlic and cook, stirring constantly, until fragrant (about 30 seconds). Add eggs and cook, scraping skillet with spatula until eggs are almost set (about 30 seconds). Transfer eggs to a plate.
  7. Add noodles, scallion greens, marinated chicken, and remaining sauce to skillet. Cook, tossing constantly, until noodles are soft (about 1 minute). Add egg mixture and toss to coat, breaking eggs up gently.
  8. Serve noodles with lime wedges, topped with peanuts.

(adapted from


So good! I highly recommend it. And my husband said I should definitely make it again, so that’s a rave. 🙂

Do you have any great “takeout” recipes that you love???

Autumn signature