Chicken Pad Thai

(1 vote)
3 minutes
May 17, 2021
Carole Jones

Every week when I go to the grocery store, I buy a 5 lb package of boneless skinless chicken breasts but not for any planned meals.  You see, at the beginning of each week, I season and bake the chicken in the oven, chop it up and keep it in my fridge for quick lunches and dinners.  I’ve been doing this for a couple years now and it is still shocking to me how quickly all that chicken disappears!

It only takes me a few minutes of prep time to get it done and then, all week I have prepared chicken for a salad, a sandwich, a taco or the like.  My 5 year old likes to eat it as an after school snack!

Chicken Pad Thai

At the end of last week, I had about 2 cups of this delicious baked chopped chicken in my fridge and needed to use it before it started to get all funky on me.  A quick look through the veggie drawers inspired me to whip up a batch of this rock star Chicken Pad Thai recipe. Pad thai is one of my favorite dishes and it has taken me some time and practice to get the sauce just where I want it to be!  It honestly takes less than 20 minutes to throw together and my kids love it because they love anything with noodles!

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Chicken Pad Thai noodles

Chicken Pad Thai

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  • 8 oz dried rice noodles
  • 1/4 C fish sauce
  • 3 Tb sugar
  • 1 Tb tamarind concentrate mixed in 1/4 C water
  • 34 Tb siracha
  • 1 Tb oil
  • 4 small cloves garlic, minced
  • 1/2 red onion, chopped
  • 2 chicken breasts, cut into bite sized pieces
  • 2 C bean sprouts
  • 2 C chopped napa cabbage
  • 1/2 C green onion, sliced
  • 1 carrot, julienned
  • 1 Tb sesame oil
  • 1/2 C roasted peanuts, chopped
  • Lime wedges


  1. Prepare the rice noodles according the the package directions. In a bowl, combine the fish sauce, sugar, tamarind mixed with water and siracha. Set aside.
  2. In a large skillet, heat the oil over medium high heat and cook the garlic and onion until softened. Add the chicken and cook until no longer pink inside. Add the softened noodles, bean sprouts, cabbage, green onion and carrot. Stir together quickly and then add the sauce from the bowl. Stir together well then drizzle over the sesame oil and stir again before removing to a serving bowl. Top with the chopped peanuts and a generous squeeze of fresh lime juice (yes, you need the lime juice!)


  • Serving Size: 1/5th
  • Calories: 464
  • Sugar: 12g
  • Sodium: 1102mg
  • Fat: 17g
  • Saturated Fat: 2g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 56g
  • Fiber: 4g
  • Protein: 23g
  • Cholesterol: 56mg

Carole Jones

Carole Jones is an Arizona-based cookbook author & food blogger. She's authored The 30 Minute Cooking From Frozen Cookbook and the self-published Take 5: Chicken e-cookbook. For the past 15 years, Carole has shared her culinary adventures cooking and baking for her six brutally honest children here on My Kitchen Escapades. Hot, crusty bread is Carole's love language, but her two adorable grandchildren are a close second. Yes, second. Don't judge.


9 years ago

Yum! Love Pad Thai. The only thing I do different is add a couple of eggs to scramble and I like to add some shrimp. So good!

9 years ago

Koren- I add egg sometime as well so I love that suggestion

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8 years ago

Hi Koren – how many servings does this recipe typically yield?

8 years ago

Peter, this easily feeds 6

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