Chicken Pad Thai*


  • Boneless chicken (1 pound, sliced thin)
  • Red pepper (1)
  • Green bell pepper (1)
  • Scallions (3 – sliced for garnish)
  • Fresh Garlic (4 cloves)
  • Peanuts (1/4 cup crushed)
  • Lime (2)
  • Rice noodles (1/2 pound)
  • Eggs (2 – scrambled)
  • Green beans
  • Fresh Ginger (1 Tbsp)
  • Salt (1 tsp)
  • Pepper (1 tsp)
  • White pepper (1 tsp)


  • Cook the rice noodles, and once finished, rinse in cold water and set aside as to not overcook them.
  • Cut chicken into thin sliced lengthwise and season with salt, white pepper, black pepper.
  • Grab a small bowl and combine soy sauce, brown sugar, fish sauce, honey and sriracha and lime juice
  • Grab your largest skillet or wok, pour 2 Tbsp of olive oil and once hot, add sliced chicken and cook through for about 3-4 minutes.
  • Add onions, ginger and garlic and cook for a minute on low medium, stirring constantly so it doesn’t burn.
  • Add green beans, julienned green and red bell peppers and continue to stir.
  • Make some space in the pan and scramble two eggs seasoned with salt and pepper.
  • Drain and add the rice noodles to the wok/frying pan, stir around for a minute, turn the heat to medium then pour in the sauce.
  • Cook for around 2-3 minutes and let all the flavors mingle
  • Plate, then garnish with crushed peanuts, lime wedges and scallions

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