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Chicken Pad Thai

Pasta & Noodles, Poultry

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  • 7 oz rice noodles
  • 2 Tbsp olive oil 2 lb chicken thighs, boneless and skinless
  • 1 tsp sesame oil 1 bell pepper, any color, thinly sliced
  • ½ medium onion, thinly sliced
  • 2 eggs
  • Pad Thai Sauce
  • ½ C soy sauce
  • 2 Tbsp honey
  • 1 Tbsp rice wine vinegar
  • Juice of ½ lime
  • ¼ tsp red pepper flakes
  • ¼ tsp ginger
  • Toppings: chopped peanuts, cilantro, limes and sriracha


Make rice noodles per package directions; drain and set aside. In a small bowl, add all sauce ingredients. Whisk and set aside. 

Dice chicken thighs into bite-sized chunks and add to Dutch oven on medium heat with 1 tablespoon olive oil. Cook 10-15 minutes until chicken is fully cooked through and edges are getting browned and crispy. Remove and set on a plate. 

In the same skillet, add sesame oil and remaining olive oil. Add bell peppers and onion. Saute for about 5 minutes on medium-low until veggies start softening. Move peppers and onions to the side and crack 2 eggs in the middle. Stir to scramble, then gently combine with veggies. 

Add chicken, noodles and sauce. Gently toss with tongs to coat. Simmer 5 minutes, then serve immediately. Add toppings as desired. Serves: 4-6. 

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