Saucy Skillet Pad Thai with Chicken

This is a takeout classic for good reason. Tender chicken, crunchy peanuts and soft noodles are tossed in a tangy-sweet sauce — how could it not hit the spot for dinner?
Saucy Skillet Pad Thai with Chicken recipe

Saucy Skillet Pad Thai with Chicken

  • Duration
  • Prep Time
  • 6Servings


  • 8 oz brown rice noodles (pad Thai style)

  • 1/2 cup fresh lime juice 

  • 1/3 cup reduced-sodium soy sauce or tamari  

  • 1/4 cup coconut sugar 

  • 2–3 tbsp sambal oelek   

  • 2 tbsp fish sauce  

  • 1 tbsp safflower oil, divided     

  • 12 oz boneless, skinless chicken breast, cut into bite-size pieces 

  • 1 clove garlic, minced 

  • 1 red bell pepper, thinly sliced and cut into 1-inch-long strips 

  • 2 large eggs, beaten    

  • 1/4 cup thinly sliced green onions 

  • 1/4 cup coarsely chopped fresh cilantro 

  • 2 tbsp chopped raw unsalted peanuts   


1. Place noodles in a large heatproof bowl; pour in enough boiling water to cover. Let stand, stirring occasionally, until very tender, 10 to 15 minutes. Drain and set aside.

2. Meanwhile, in a small bowl, stir together lime juice, soy sauce, coconut sugar, sambal oelek and fish sauce. Set aside.

3. In a large deep skillet, heat 2 tsp oil on medium. Add chicken and cook, stirring often, until browned, 4 to 7 minutes. Add garlic and cook, stirring often, until fragrant, about 30 seconds. Add bell pepper and cook, stirring often, until softened and chicken is no longer pink inside, 2 to 3 minutes. Scrape mixture into a bowl.

4. Add remaining 1 tsp oil to skillet and heat on medium-low. Add eggs and cook, stirring occasionally with a fork to break up curds, until eggs begin to set, 3 to 4 minutes. Add to bowl with chicken mixture. Add soy sauce mixture to skillet and bring to a simmer.

5. Add noodles and toss to coat. Cook, using tongs to flip noodles and ensure even heating, until well coated with sauce and completely softened, 3 to 4 minutes. Add green onions; return chicken mixture to skillet and toss to combine. Divide among plates; garnish with cilantro and peanuts.

Nutrition Information

  • Serving Size: 1/6 of recipe
  • Calories: 329
  • Carbohydrate Content: 46 g
  • Cholesterol Content: 103 mg
  • Fat Content: 8 g
  • Fiber Content: 4 g
  • Protein Content: 21 g
  • Saturated Fat Content: 1.5 g
  • Sodium Content: 1103 mg
  • Sugar Content: 12 g
  • Monounsaturated Fat Content: 2 g
  • Polyunsaturated Fat Content: 3 g