Pad Thai with Chicken

January 24, 2012 / By Foodland

Pad Thai with Chicken

Chef Keoni Chang shares his delicious recipe for this classic Thai dish!
Course Dinner, Main Course
Cuisine Chicken
Servings 4 Servings


  • Sauce
  • 0.5 cup fish sauce
  • 0.25 cup sugar
  • 2 tablespoons garlic chili sauce
  • 1 teaspoon garlic, finely minced
  • 3 tablespoons cilantro, chopped
  • 1 lemongrass, finely minced, white part only
  • juice from 1 lemon and 1 lime
  • Pad Thai
  • 1 package large flat rice noodles
  • 2 tablespoons peanut oil
  • 1 pound chicken thigh meat, diced
  • 1 cup Chinese peas
  • 2 cups mung bean sprouts
  • 2 eggs, beaten
  • 20 mint leaves
  • 20 Thai basil leaves
  • 0.5 cup peanuts, chopped



  1. Combine all ingredients together, mix well and set aside.

Pad Thai

  1. Soak noodles in warm water until pliable, approximately 30 minutes.
  2. Drain and set aside, keeping noodles at room temperature.
  3. Using a hot wok, heat the oil just until it comes to a smoke.
  4. Add in chicken and stir fry until cooked almost all the way through.
  5. Combine Chinese peas and mung bean sprouts together with chicken and toss.
  6. Add the beaten egg and rice noodles, stir until combined well.
  7. Add sauce, mint, basil and chopped peanuts, toss.
  8. Serve immediately onto a platter or in a large shallow bowl and garnish with more fresh basil.
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