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!




  • 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

584.58 calories; 29.36 g protein; 89.74 g carbohydrates; 11.26 g fat; 200.48 mg cholesterol; 1790.92 mg sodium.Full Nutrition

Reviews (43)

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Most helpful positive review

Was awesome! Great combination of flavors. Left overs were even better!

Most helpful critical review

I did exactly everything the recipe said and it was edible but my family and I weren't big fans of it. Had a friend over and she liked it so maybe it was just not a good recipe for my family.
52 Ratings
  • 5 Rating Star 33
  • 4 Rating Star 13
  • 3 Rating Star 6
This had a very nice taste but was very time consuming.
Was awesome! Great combination of flavors. Left overs were even better!
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.
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.
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.
Mmm good stuff. I added carrots because I like them and had an open box of chicken stock so I used that
Everyone but one kid loves this however I still have not gotten the noodles done perfectly. This is not authentic but as the title says a Fusion. I've tried other Pad Thai recipes and this is the one the rest of the family likes the most. I'll keep trying this and new ones.
This was my first time making Chicken pad Thai. My family loved it. And it was so easy to follow...
Have to admit I was a little sceptical when I started preparing this dish... but LOVED the results! Followed the recipe to a T - until the end and I added Peanuts along with the Green Onions. A little Cilantro would also be nice. Served with a squeeze of Lime - Delish! Thanks for the recipe! (Even my family liked it and they are not quite as adventurous as I.)