Chicken Pad Thai

With the weekend just around the corner, we often find ourselves calling our local Thai restaurant for take-out. However, I have been noticing that it’s taking a lot longer to get the food than if I were to make it at home. So, I set myself a challenge; to come up with a recipe that can settle those pad thai cravings…and this recipe nailed it! Filled with more vegetables than your normal restaurant take-out, yet bursting with all the flavors of traditional pad thai. Of course, not as good (or authentic) as the real deal, but way healthier and absolutely worth it!

4 servings / 15 mins prep time / 30 mins total time


2 chicken breast, cut into bite size pieces

1 head of broccoli, cut into bit size pieces

1 red pepper, sliced

1 carrots, sliced thinly

2 cups bean sprouts

2 cups rice noodles

Lime wedges, for garnish

More bean sprouts, for garnish

Crushed peanuts, for garnish


       1 tbsp oyster sauce

       1 tbsp soy sauce

       1 tbsp Sambel olek

       2 tbsp fish sauce

       5 tbsp brown sugar

       2 tbsp rice vinegar


In a bowl, combine your sauce ingredients. Give it a good mix and set aside.

Get an oiled skillet on medium heat and add your chicken and cook for about 5 minutes, stirring occasionally.

After 5 minutes add you red pepper, carrots and other vegetables of your desire and sauté for another 5 minutes.

Add your bean sprouts and sauté for about 2 to 3 minutes.

While your bean sprouts are cooking, get a pot of boiling water and cook the rice noodles according to packaging.

Drain the noodles and add to your skillet along with your sauce.

Stir until your sauce is evenly coated and it has slightly thickened.

Garnish with lime wedges, crushed peanuts and bean sprouts and enjoy!

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