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Rating: 4.45 stars
58 Ratings
  • 5 star values: 35
  • 4 star values: 15
  • 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!

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Ingredients

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

Directions

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

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  • 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
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Reviews (42)

Read More Reviews

Most helpful positive review

Rating: 4 stars
07/27/2012
This had a very nice taste, but was very time consuming. Read More
(15)

Most helpful critical review

Rating: 3 stars
11/14/2019
Tasted good but takes longer than the recipe says. I found the noodles were a little too soft for my liking but that may be because I had to cook it for more than 10 minutes with the broth to thicken it up enough to eat. Read More
58 Ratings
  • 5 star values: 35
  • 4 star values: 15
  • 3 star values: 7
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
07/26/2012
This had a very nice taste, but was very time consuming. Read More
(15)
Rating: 5 stars
02/23/2014
This turned out great! Based on other reviews, we reduced the sugar to 1/2 cup and only used about 2/3 of a package of rice noodles. We probably could have reduced the sugar a little bit more. I also added soy sauce to the sauce which I think it needed. We used chicken broth instead of beef broth. We didn't have green onions or cilantro to put on top like traditional pad Thai, but we did top it with crushed peanuts. This was amazing for our first attempt at pad Thai. Read More
(10)
Rating: 5 stars
05/17/2012
Was awesome! Great combination of flavors. Left overs were even better! Read More
(9)
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Rating: 5 stars
10/17/2013
This is the best pad thai recipe that I have found. I did make a couple changes based on looking at other pad thai recipes and personal taste. I used rice wine vinegar instead of white wine vinegar because it is what I had in the pantry. I also used a tablespoon of lime juice in place of one of the tablespoons of vinegar and added a little bit of soy sauce to cut the sweetness. I think next time I will use honey or agave in place of half of the sugar. I added quite a bit of red pepper flakes and some sriracha because we like it hot! Otherwise, this is a wonderful recipe....a great basic pad thai recipe that you can amend to your taste. Read More
(5)
Rating: 4 stars
11/18/2014
My husband said this "blew it out of the park." It was very yummy. I couldn't find bean sprouts so I put shredded carrots in. I only used half the heat and substituted chicken broth instead of beef. This was great. Read More
(4)
Rating: 4 stars
02/25/2015
Super tasty. But FAR far far too much sugar. I read the reviews before I made this and followed the advice to reduce the sugar to 1/2 cup and fish sauce down to 5 tablespoons. It was STILL far too sweet and salty for me. I'd use 1/4 cup of sugar and 3 tablespoons of fish sauce at first THEN you can always taste it and add more if you need. It was a bit to 'soupy' for me too so next time I will only use 1 cup of water in my chicken broth mix. Read More
(4)
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Rating: 5 stars
04/01/2012
Mmm good stuff. I added carrots because I like them and had an open box of chicken stock so I used that Read More
(3)
Rating: 5 stars
07/26/2014
That is easy and delicious. This will go into my regular rotation of meals. Great job! Read More
(2)
Rating: 5 stars
01/17/2015
I used oyster sauce instead of fish sauce and creole seasoning and red pepper flakes instead of cayenne and it was fantastic! Definitely would recommend doing this recipe! It's not too spicy and is similar to an African peanut chicken dish I love. Read More
(2)
Rating: 3 stars
11/14/2019
Tasted good but takes longer than the recipe says. I found the noodles were a little too soft for my liking but that may be because I had to cook it for more than 10 minutes with the broth to thicken it up enough to eat. Read More