Chicken Pad Thai


  • 8 ounces of flat rice noodles (found in Asian section in most grocery stores), cooked al dente according to package instructions. (only use flat rice noodles)
  • 2 boneless chicken breast, pound to 1/2 inch thickness and chopped into bite-sized pieces + salt and pepper to taste
  • 2 eggs
  • 1 cup fresh bean sprouts
  • 1/3 cup sliced green onions
  • 1/4 cup sliced white onion
  • 2 handfulls of matchstick carrots

Sauce (we double it)

  • 1/4 cup ketchup
  • 1 tablespoon fish sauce
  • 1 tablespoon sugar
  • 1 teaspoon minced garlic - don't put in sauce, cook in pan with onions, carrots and bean sprouts
  • 1 teaspoon peanut butter
  • Juice of one Lime (2 tablespoons)
  • 1 teaspoon of soy sauce
  • 1/2 Teaspoon crushed red pepper flakes
  • 1 tablespoon sweet chili sauce


  1. Season chicken with salt and pepper to taste.  Cook chicken with 1 tablespoon of oil in a large wok or pan over medium heat, stirring throughout until cooked through (about 6 to 8 minutes), transfer chicken to a bowl and set aside.
  2. Whisk together all sauce ingredients and set aside.  Crack eggs over preheated pan (where you cooked the chicken) and allow to fry for about a minute, then break it up with a spoon and add the white onions, green onions, carrots, garlic and bean sprouts.  Continue to cook for about 2 minutes and then add chicken and sauce.  Add noodles and toss to coat the noodles in the sauce. 
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© John Hatcher