Chicken Pad Thai

This super delicious, easy and authentic Chicken Pad Thai serves 8 and is ready in 20 minutes. 



  •  1 pound flat rice noodles
  •  3 tablespoons toasted sesame oil
  •  1 tablespoon coconut oil
  •  1 medium onion, diced small (I used sweet Vidalia)
  •  1 pound boneless skinless chicken breast, sliced into thin long strips
  •  3 to 5 cloves garlic, finely minced or pressed
  •  1 tablespoon ground ginger ( 1/2 tablespoon fresh ginger may be substituted)
  •  8 ounces thinly sliced green cabbage (about 3 to 4 loosely packed cups)
  •  1 cup shredded carrots
  •  1/3 cup low-sodium soy sauce
  •  1/4 cup fish sauce
  •  1/4 to 1/3 cup freshly squeezed lime juice
  •  2 tablespoons honey or agave syrup
  •  1 large egg, scrambled
  •  2 tablespoons sriracha, optional and to taste
  •  3 green onions, sliced into thin rounds (optionally substitute with 1/3 cup minced fresh Thai basil)
  •  2/3 cup chopped peanuts (I used reduced-salt)



  1. Cook rice noodles according to package directions, drain, rinse under cold water; set aside.
  2. To a very large skillet at least 4 inches deep, add the oils (vegetable and/or olive oil may be substituted for the sesame and coconut oil), onion, and sauté the onion over medium-high heat for about 5 minutes, or until onion is beginning to soften; stir intermittently.
  3. Add the chicken and cook for about 3 minutes, or until done; stir and flip nearly constantly to ensure even cooking. The chicken will cook very quickly if it’s sliced sufficiently thin.
  4. Add the garlic, ginger, and cook for about 1 minute, or until fragrant; stir nearly constantly.
  5. Add the cabbage, carrots, soy sauce, fish sauce, lime juice, stir to combine, cover skillet with a lid, reduce heat to medium-low, and simmer for about 3 minutes, or until cabbage wilts and softens. Remove lid and stir.
  6. Add the honey and stir to combine.
  7. Add the cooked noodles, turn off the heat, and stir well to combine.
  8. Add the scrambled egg, optional sriracha, and stir to combine.
  9. Evenly garnish with the green onions, peanuts, and serve.


Recipe inspiration taken from the brilliant Averie Cooks! Check out her recipe here.

Molly Walsh

Molly Walsh

Writer and expert

Molly graduated from the London School of Economics in 2019. In her spare time you can probably find her golfing or trying to be inventive in the kitchen.

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