Chicken Phad Thai

I’d tried to make Phad Thai a few times before, but wasn’t able to create something that tasted even remotely similar to what the restaurants had to offer. After a few failed attempts, I’ve finally arrived at a Phad Thai recipe that tastes just like we got takeout from our favorite Thai restaurant.

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5 from 1 vote

Phad Thai

As close to authentic as you can get. Maybe.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Main Course
Cuisine: Asian
Keyword: Noodles, Spicy, Thai
Servings: 4 4
Author: Shaira


  • 8 ounces flat rice noodles
  • 4 tbsp oil
  • 3 cloves garlic diced
  • 1 lbs chicken
  • 3 eggs
  • 8 ounces carrots shredded
  • 12 ounces fresh bean sprouts
  • 3 green onions
  • ½ cup roasted peanuts
  • 1 lime
  • ½ cup cilantro chopped

For the Sauce

  • 3 tbsp fish sauce
  • 1 tbsp soy sauce
  • 5 tbsp brown sugar
  • 2 tbsp rice vinegar
  • 2 tbsp creamy peanut butter
  • 2 tbsp chili paste – or more, to taste


  • Follow package instructions for cooking noodles. I recommend taking two or three minutes off of their soak time to ensure the noodles don’t become soggy. Rinse under cold water to prevent noodles from sticking together.
  • Mix the sauce ingredients together with whisk. Set aside.
  • Heat half of the oil in a cast iron skillet. Add the garlic and chicken. Cook the chicken until just cooked through. Add carrots.
  • Move chicken to one side of the pan. Add the other half of the oil and scramble the 3 eggs.
  • Add noodles, sauce, bean sprouts and peanuts to the pan. Mix together.
  • Garnish with green onions, extra peanuts, cilantro and lime wedges. Serve immediately.

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