Rating: 4.5 stars
59 Ratings
  • 5 star values: 34
  • 4 star values: 17
  • 3 star values: 7
  • 2 star values: 1
  • 1 star values: 0

My girlfriend and I were craving pad Thai! So we looked at a few recipes and made our version. It is not exactly traditional pad Thai, so -- lo and behold -- the name!



Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Bring a large pot of water to a boil.

  • Season chicken with salt and black pepper; set aside.

  • Whisk sugar, cayenne pepper, white wine vinegar, fish sauce, and peanut butter together in a bowl.

  • Coat the inside of a large skillet or wok with olive oil and place over high heat.

  • Cook and stir chicken in the hot oil just until the meat is white outside but still pink inside, about 3 minutes.

  • Remove chicken and set aside in a bowl.

  • Lower the heat under the skillet to medium-low. Cook and stir garlic in the skillet until it becomes translucent, 1 to 2 minutes.

  • Cook and stir eggs into garlic until loosely cooked, 2 to 3 minutes.

  • Pour peanut sauce into the garlic and eggs, and stir to combine. Bring sauce to a simmer.

  • Stir rice noodles into the boiling water. Cook until noodles are still slightly tough, about 5 minutes.

  • Drain the noodles.

  • Return chicken to the skillet with eggs and sauce. Simmer until chicken is no longer pink in the center and the juices run clear, stirring frequently, 5 to 8 more minutes.

  • Stir bean sprouts, rice noodles. and beef broth into the skillet. Bring to a simmer, and cook until noodles are tender and most of the broth has been absorbed, about 10 minutes.

  • Sprinkle with green onions to serve..

Nutrition Facts

585 calories; protein 29.4g; carbohydrates 89.7g; fat 11.3g; cholesterol 200.5mg; sodium 1790.9mg. Full Nutrition