BETTER-THAN-TAKEOUT EASY PAD THAI

February 28, 2013 · 51 comments

in Chicken Entrees, Dinners, Recipes

25.3K Flares 25.3K Flares ×

With such nice feedback on my better-than-takeout chicken fried rice, y’all convinced me maybe we’ve got something with this homemade, “better-than-takeout” thing. As said before, although I’m not Chinese (or Thai) I can vouch for what is tasty. And easy to make. Pad Thai lovers, let’s do this! You won’t be disappointed.

Better-Than-Takeout Easy Pad Thai from Rachel Schultz

Better-Than-Takeout Easy Pad Thai
Serves 3-4

8 ounces pad Thai noodles
2 eggs
1 batch of this awesome pad thai sauce
3 cooked chicken breasts, sliced
1 cup bean sprouts
1 cup cilantro
3 green onion, sliced
1/2 cup chopped peanuts

Prepare noodles according to package instructions.

Better-Than-Takeout Easy Pad Thai from Rachel Schultz

Meanwhile, scramble eggs for about 2 minutes and set aside. In a small bowl, whisk soy sauce, sriracha, lime juice, canola oil, and brown sugar together. In a large skillet, combine noodles, chicken, and sauce. Top with bean sprouts, cilantro, green onion, and peanuts.

Better-Than-Takeout Easy Pad Thai from Rachel Schultz

Better-Than-Takeout Easy Pad Thai from Rachel Schultz

Better-Than-Takeout Easy Pad Thai from Rachel Schultz

5.0 from 11 reviews
better-than-takeout easy pad thai
 
Author:
Serves: 3-4
Ingredients
  • 8 ounces pad Thai noodles
  • 2 eggs
  • 3 tablespoons soy sauce
  • 1 tablespoon sriracha
  • 2 tablespoons lime juice
  • 2 tablespoons canola oil
  • 2 tablespoons brown sugar
  • 3 cooked chicken breasts, sliced
  • 1 cup bean sprouts
  • 1 cup cilantro
  • 3 green onion, sliced
  • ½ cup chopped peanuts
Instructions
  1. Prepare noodles according to package instructions.
  2. Meanwhile, scramble eggs for about 2 minutes and set aside. In a small bowl, whisk soy sauce, sriracha, lime juice, canola oil, and brown sugar together.
  3. In a large skillet, combine noodles, chicken, and sauce.
  4. Top with bean sprouts, cilantro, green onion, and peanuts.

 

Modified from Tablespoon.

25.3K Flares Pin It Share 25K Twitter 5 Facebook 220 25.3K Flares ×

Leave a Comment

Rate this recipe:  

{ 45 comments… read them below or add one }

Sarah July 18, 2014 at 3:54 pm

I have made this several times. It is always a huge hit. It is relatively healthy without the peanut butter etc. I am very liberal with the cilantro and the lime juice. I have also added shrimped that has been sauted with olive oil, garlic and ginger. Plan to double this recipe as it goes fast!!! delicious and easier enough for a work night.

Reply

Annette May 1, 2014 at 11:10 pm

We used to stop at this Thai place a long time ago called “MaMa Fu’s” they closed down and I have been trying to duplicate their recipe for many years! This recipe nailed it – thank you!

Reply

Tom May 1, 2014 at 4:38 pm

I made this recipe last night (w/ one change) and am very happy with the results. (I added one tablespoon of peanut butter to the Thai sauce recipe.) I will increase the oil in the Thai sauce by another tablespoon next time. The sauce was too thick…likely from the added peanut butter. In any case, very simple to execute for a first time Thai cooker and well worth revisiting.

Highly Recommended & Bookmarked!

Reply

Kimber April 27, 2014 at 9:29 pm

I love Pad Thai and for years have tried to make it with the kits that have the pre-made sauce…. they never turned out tasting close to restaurant quality. Then I made this recipe last night and my boyfriend and I were quite surprised with how satisfying it turned out! I can’t remember the last time I was this excited for homemade leftovers (which I already nibbled it cold and it was just as good!)

I added a tablespoon of peanut butter to the sauce and some minced garlic…perfect!

Already looking forward to making this meal again. Thank you!

Reply

Jenny April 27, 2014 at 4:38 am

Holy crap this is good. The last recipe I tried was eh. My boyfriend liked it….after dumping more soy sauce and siracha on it. Thannnnnnnnkkk youuuu.

Reply

Sarah April 1, 2014 at 9:20 pm

Why is it wet? I thought authentic pad thai is suppose to be dry and evenly coated.

Reply

Meredith March 25, 2014 at 12:48 am

LOVE this recipe! It turned out great! I doubled the sauce, and added a little chili powder, cumin, nutmeg, and ginger and a tablespoon of peanut butter which added a lot of flavor. I will definitely be making this again.

Reply

Senan January 10, 2014 at 1:46 am

Hi Rachel, I came across your blog while searching for this recipe and i must say it sounds amazing! I was sold the moment i saw sriracha as an ingredient:) and cannot wait to try it! But i am using fresh pad thai noodles from the asian market and they are sold in 16oz. bags, now here is my questions, how does it compare in volume to the 8oz. Dry Once it’s cooked? Is it the same amount needed for this recipe? Thanks in advance!

Reply

Rachel Schultz January 10, 2014 at 3:26 am

The 8 ounces is what you want when it’s dry.

Reply

Reta January 3, 2014 at 8:10 pm

LOVE this recipe….I make it once a week I swear, but its so amazingly delicious with a hint of spice that its hard to resist! Thanks for Sharing!!

Reply

Rachel Schultz January 3, 2014 at 8:17 pm

You’re welcome, Reta. That’s lovely to hear.

Reply

Jennifer December 14, 2013 at 8:28 pm

Oh my goodness, this was amazing! Will definitely make again! Thanks for sharing the recipe!

Reply

Laura November 24, 2013 at 8:12 pm

Very good! I also added some fish sauce into the sauce and stirred in a few edamame!

Reply

Leandra November 7, 2013 at 4:49 am

I added the cooked noodles, bean sprouts and sauce to the pan after frying up the chicken. sooo good.

Reply

ruby sobus October 11, 2013 at 6:45 pm

hey rachel! i’m super excited to try this out. i’m curious how you cooked your chicken though? i’m not used to cooking a lot of meat and haven’t quite nailed down any favorite ways yet.

Reply

Rachel Schultz October 12, 2013 at 12:39 am

Try my slow cooker teriyaki chicken recipe.

Reply

Michelle Bradley September 30, 2013 at 5:16 pm

My family loves your takeout fried rice it’s my sons favorite meal :) I wanted to try the pad thai but having trouble finding pad thai noodles. Where did you get yours?

Reply

Kurt October 5, 2013 at 3:40 pm

Michelle – We had the same problem w/ the Pad Thai noodles, so we substituted Mei Fun – Worked just as well, just not as thick/heavy as a traditional Pad Thai noodle.

(We love the Fried Rice too)

Reply

Sara September 21, 2013 at 8:04 pm

Thank you so much for the recipe! The budget is pretty tight right now and my usual Thai place is definitely out of it. This recipe is delicious and I don’t have to drive 25 min to get my noodles :)

Reply

Rachel Schultz September 21, 2013 at 8:41 pm

Happy to help, Sara! :)

Reply

Darlene August 10, 2013 at 11:00 pm

I’m Married to a Thai man and made this recipe for his family at a get together. It was wonderful and was given so may complements on it.. I think my sister-n-law was a little jealous because I didn’t ask her help and everyone liked it.. Made me Smile big that night thanks

Reply

Rachel Schultz August 11, 2013 at 7:13 pm

Haha! Thanks Darlene :)

Reply

Anonymous July 22, 2013 at 3:35 am

At the risk of sounding like the terrible novice that I am…. when do you add the scrambled egg in? :)

Reply

Rachel Schultz July 22, 2013 at 1:02 pm

The very end! Not a dumb question :)

Reply

Sandy Anderson May 16, 2013 at 8:58 pm

I followed a friend’s link to your site for the easy and delicious recipes, then I became addicted to reading your godly encouragement and happy marriage updates. ;-)
Thank you for being YOU, and for allowing us a glimpse into your life.

Reply

Rachel Schultz May 16, 2013 at 10:17 pm

Thank you!

Reply

Jamie Wernet May 2, 2013 at 7:20 pm

What is sriracha? Is it spicy?

Reply

Rachel Schultz May 2, 2013 at 7:35 pm

Yes, it’s a paste made of chili peppers.

Reply

Jenna April 15, 2013 at 2:17 am

I made this for dinner tonight. Yummy! Even my kids loved it! Thanks for the easy recipe and enticing photos.

Reply

Rachel Schultz April 15, 2013 at 2:45 am

You’re welcome! Thank YOU.

Reply

Lisa March 31, 2013 at 3:03 am

Made this tonight, it was really yummy. Mine didn’t seem as saucy as your pictures, so I might double the sauce next time, but totally a keeper.

Reply

Rachel Schultz April 1, 2013 at 5:28 pm

That’s great! Glad you liked it.

Reply

Leanne March 31, 2013 at 12:54 am

Made this and it was delicious.. i used vegetable oil because i didn’t have canola, and i forgot to buy scallions, but it was very good, a little spicy, but a great comparison to the thai i love at the place down the road! Thanks!!

Reply

Rachel Schultz April 1, 2013 at 5:29 pm

That’s great! I’m so glad.

Reply

Shannon March 6, 2013 at 2:31 am

Looks delicious! Can’t wait to try it!

Reply

Rachel Schultz March 6, 2013 at 3:50 pm

I’m craving this now, actually.

Reply

Nik March 4, 2013 at 5:58 pm

Your “Better Than Takeout Fried Rice” was so great, I’m betting this will be a family favorite for us as well! Thx for the recipe!

Reply

Rachel Schultz March 4, 2013 at 6:03 pm

You’re welcome! We love it just as much.

Reply

Sarah March 2, 2013 at 2:38 am

This looks amazing!! Your pictures are really awesome! I will have to try this!

Reply

Rachel Schultz March 3, 2013 at 2:15 pm

Thanks!

Reply

Brick By Brick Investing | Marvin March 1, 2013 at 2:44 am

We love Thai food! This will help cut our takeout bill in half, thank you!!!

Reply

Rachel Schultz March 1, 2013 at 2:55 pm

That’s great! You’re welcome.

Reply

Lindsey February 28, 2013 at 5:09 pm

YUM! I am def trying this! I love pad thai!

Reply

Rachel Schultz February 28, 2013 at 5:44 pm

Yay! Me too :)

Reply

Anonymous January 30, 2014 at 12:40 am

This was absolutely delicious!! My husband loves Asian food.. so I had to make this.. WAS A BIIIIGGG HITT!!! .. Thank you so much for sharing your recipe.

Reply

{ 6 trackbacks }

Previous post:

Next post: