Easy Chicken Pad Thai with Crushed Peanuts

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Every time I go to a Thai restaurant, I always review the entire menu, and end up ordering the same thing. Pad Thai. Whether that’s shrimp pad thai, vegetarian pad thai, chicken pad thai, I am a HUGE fan of this flavorful dish! It must be because I have a thing for peanuts in general, but oh boy I can’t seem to get enough of this!

Naturally, we started making pad thai at home too. And after over 30 pad thai’s later, we’ve landed on this easy 20-minute chicken pad thai with crushed peanuts recipe! With this quick recipe, you can serve delicious and authentic chicken pad thai for any weekday lunch or dinner, no matter how busy! And the 20 minute includes the time to make our homemade pad thai sauce recipe! Naturally dairy-free, and can be easily made gluten-free.

Ready to give it a go?

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Ingredients to Make Chicken Pad Thai with Crushed Peanuts

• 6 ounces rice noodles, cooked, rinsed, and drained
• 2 tbsp sesame oil
• 2 cloves garlic, minced
• 6 ounces boneless chicken breast, sliced
• 1/2 yellow onion, chopped
• 2 eggs, beaten
• 1/2 cup fresh bean sprouts
• 1/2 cup dry roasted peanuts, chopped
• 2 limes
• 1/4 cup green onions, chopped

for the Pad Thai sauce:

• 3 tbsp fish sauce (this is the brand I use)
• 4 tbsp sweet soy sauce (or sub brown sugar)
• 3 tbsp chicken or bone broth
• 2 tablespoons white vinegar
• 1 tablespoon soy sauce
• 1 teaspoon sambal oelek (homemade or storebought)
• 2 tbsp creamy peanut butter, optional

NOTE: To make this Pad Thai vegetarian, omit the chicken and use this vegan “fish” sauce.

How to Make Chicken Pad Thai with Crushed Peanuts

1. In medium bowl, add the pad thai sauce ingredients. Whisk until well-combined.
2. In a large saucepan or wok, heat a tablespoon sesame oil over medium high heat. Add in the garlic and onion, then stir for 2-3 minutes until garlic is fragrant and onion is transluscent. Add in the chicken, then cook for 4 minutes, or until cooked through.
3. Push the chicken, onion, and garlic to the side of the pan. Add a tablespoon of sesame oil and crack in the eggs. Scramble the eggs to your preferred doneness, breaking it up to smaller pieces.
4. Add in the cooked rice noodles, pad thai sauce, and 1/4 cup chopped peanuts to the pan. Toss until well-combined.
5. Top with bean sprouts, the remaining peanuts, green onions, and lime wedges. Serve immediately. ENJOY!

Looking for More Easy Ethnic Recipes?

• Middle Eastern Shakshuka (GF, DF)
• Chinese Pork Dumplings (With Pictures!)
• Better-Than-Takeout Shrimp Fried Rice (GF, DF)
• Rendang Sapi (Indonesian Spicy Beef Stew)
• Easy Bibimbap (Korean Mixed Rice Bowl)
• Indonesian Tempeh Rice Bowl (GF, DF, V)
• Ribeye Steak with Egg Noodles Puttanesca
• Easy Chicken Curry (GF, DF)
• Vietnamese Spring Rolls (Shrimp & Vegan Options)
• Quick Brazilian Cheese Bread (Pão de Quiejo)

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If you make this Easy Chicken Pad Thai with Crushed Peanuts, please drop a comment below! I’d LOVE to know what you think! Or take a picture and share it on Instagram by tagging @dwellbymichelle!

Copyright © All Rights Reserved. Content is written by Michelle Schmidt of dwellbymichelle.com.

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