Chicken Pad Thai
Prep time
Cook time
Total time
Chicken Pad Thai recipe in chili sauce that is just as good as take-out or what you order at the Asian restaurants!
Recipe type: Dinner
Cuisine: Thai
Serves: 6
  • 1-12 ounce package rice noodles
  • 2 tablespoons peanut oil
  • 1 pound boneless, skinless chicken breast halves, cut into bite-sized pieces
  • ¼ cup peanut oil
  • 2 cloves of garlic, minced
  • 3 green onions, chopped
  • 4 eggs
  • 2 tablespoons white wine vinegar
  • 4 tablespoons fish sauce
  • 6 tablespoons white sugar
  • 1 tablespoon hot chili sauce (I used Sriracha)
  • 1½ teaspoons crushed red pepper
  • ⅛ teaspoon cayenne pepper
  • 2 cups bean sprouts
  • ¼ cup crushed peanuts
  • 1 green onion, chopped for garnish
  • 1 lime, cut into wedges
  • shredded carrot and purple cabbage, for garnish
  1. Cook noodles according to package instructions.
  2. Drain, and set aside. (*see above note)
  3. Heat peanut oil in a wok or large heavy skillet over medium-high heat. Sauté chicken, garlic, and green onions until browned. Remove, and set aside.
  4. Return the wok to the burner and add ¼ cup of peanut oil.
  5. Heat oil in wok over medium-high heat. Crack eggs into hot oil, and cook until firm. Stir in chicken, softened noodles, vinegar, fish sauce, sugar, sweet chili sauce, red pepper, and cayenne pepper.
  6. Adjust seasonings to taste.
  7. Mix while cooking, until noodles are tender. Add bean sprouts and a squirt of lime, and mix for 2-3 minutes.
  8. Garnish with crushed peanuts, green onions, and a lime wedge.
Recipe by Wishes and Dishes at