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Chicken Pad Thai

Course Main Course
Cuisine Thai
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6



  • 3 oz lime juice
  • 3 oz soy sauce or tamari I used Soy!
  • 4 1/2 tbsp water
  • 4 1/2 tbsp brown sugar
  • 4 1/2 tbsp tomato paste
  • 4 1/2 tbsp rice vinegar


  • 8 oz rice noodles (1 box)
  • 12 oz broccoli florets (1 bag)
  • 1/3 cup sliced shallots (less than 1 shallot)
  • 2 tsp minced garlic
  • 1/4 cup sliced green onions
  • 1/4 cup roughly chopped cilantro
  • 2 tsp neutral tasting oil (saffron or grapeseed)
  • 1 cup thinly sliced cabbage
  • 20 oz diced chicken
  • 1 tbsp neutral tasting oil (to cook chicken)
  • creole (to season chicken)
  • pepper (to season chicken)


  • 1 cup bean sprouts
  • 1 carrot sliced thinly into matchsticks
  • 1/2 cup cashews or peanuts
  • 6 lime wedges


  1. Heat 1 tbsp of oil over medium heat in a skillet. saute and season diced chicken with creole and pepper to taste. 

  2. Mix together all the ingredients for the sauce in a medium bowl

  3. Cook your noodles according to the package. Rinse with cold water.

  4. Chop the broccoli into pieces no bigger than a quarter and get all of the rest of your veggies and herbs lined up.

  5. Heat 2 tsp of oil over medium heat in a big skillet or wok. When the pan is hot add the garlic for about 15 seconds and then add the shallots and saute for approx. 2 minutes. add the broccoli and saute for another 2 minutes or until they start to char a little but not turn limp.

  6. Gently add the noodles, cabbage and cooked chicken to the skillet/wok.

  7. Slowly stir in the sauce until everything is coated and the sauce is absorbed.

  8. Turn off heat and add the cilantro and green onions. Stir.

  9. Serve and top with chopped peanuts, carrots, bean sprouts, and lime wedge.

  10. Enjoy!