This made-from-scratch peanut sauce is thick, rich, and spicy. Serve over rice noodles or steamed jasmine or brown rice with a sweet-and-sour cucumber salad for a refreshing side dish that complements the peanut sauce.

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Recipe Summary

prep:
40 mins
cook:
15 mins
total:
55 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Whisk peanut butter, 1/3 cup hot water, brown sugar, soy sauce, rice vinegar, and curry paste together in a bowl. Set peanut sauce aside.

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  • Heat 2 tablespoons oil in a deep skillet or large wok over medium-high heat. Add chicken, ginger, and garlic. Saute, stirring constantly, until chicken is no longer pink in the center and juices run clear, 5 to 7 minutes. Remove chicken from skillet and set aside.

  • Pour 2/3 cup hot water into skillet. Add broccoli, carrot, and green beans. Cover and steam for 2 minutes. Remove vegetables from skillet and reserve steaming liquid in a bowl.

  • Add 1 tablespoon oil to skillet. Add zucchini, onion, and red pepper; stir-fry for 4 minutes. Return steamed broccoli, carrots, and green beans to the skillet. Add remaining oil, if needed. Continue cooking until vegetables are tender but still crisp, 3 to 5 minutes more. Reduce heat to medium-low.

  • Return cooked chicken to skillet. Add peanut sauce, scallions, 1/3 cup peanuts, and 1/3 cup cilantro. Stir thoroughly and heat through, 1 to 3 minutes. Add reserved steaming liquid to thin sauce, if necessary.

  • Garnish with lime wedge and remaining peanuts and cilantro. Sprinkle with red pepper flakes.

Cook's Note:

Use coconut oil in place of canola, if you prefer.

Nutrition Facts

527 calories; protein 36.4g; carbohydrates 26.4g; fat 34.8g; cholesterol 64.6mg; sodium 307.7mg. Full Nutrition
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Reviews (5)

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Most helpful positive review

Rating: 5 stars
05/27/2020
This was my first ever Pad Thai so good. Didn’t ad the green beans but did have everything else & I will make this again. I might even add a bit a sriracha Read More
5 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/31/2019
DELICIOUS. We are putting this into our regular rotation now. We served it over spaghetti squash. One tip - I first cooked the chicken until it was still a little pink in the center as it would continue cooking when I set it aside & then when it was all mixed together. Doing that made the chicken extremely tender. Thanks for the yummy recipe! Read More
Rating: 3 stars
09/11/2020
This was too sweet for our tastes. I made as directed and served it over rice noodles. My family ate it, but asked that I not make it again. Sorry! Read More
Rating: 5 stars
05/30/2019
Will definitely make this again! I loved it. Put it on rice. YUM!!! I used the peanutbutter I had on hand (Kraft Extra Creamy) so as I was about to add the brown sugar I stopped (I did drop a little in there though) thinking the peanut butter had enough sugar in it already. Next time I will leave out the brown sugar altogether. The red curry paste as called for did not add any heat so I added more halfway through. Next time I will actually at least double it from the beginning maybe even triple. There was a lot of chopping and it took some work but was well worth it. Read More
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Rating: 5 stars
05/27/2020
This was my first ever Pad Thai so good. Didn’t ad the green beans but did have everything else & I will make this again. I might even add a bit a sriracha Read More
Rating: 4 stars
09/23/2020
Overall this recipe was very good. My husband said he would enjoy it again. We served ours with Asian noodles. I didn't make several changes: * 1 tablespoon coconut sugar in place of 1/4 cup brown sugar * 3 tablespoons coconut oil in place of 1/4 canola oil * 1 cup shredded carrot in place of a whole carrot *1 cup green beans cut in 1" pieces *3/4 cup zucchini cut in 1" pieces *cut limes into 6 wedges as it makes 6 servings After eating this dish here are some suggested changes: * 3 tablespoons red curry paste - for more of the Thai flavor * 1/2 cup peanut butter - 2/3 was too much * would be better with rice rather than texture the noodles combined with the peanut butter Read More
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