from: Big Bowl

Serving Size: 2


  • 5 ½ oz. dried pad Thai noodles (1/3 package)
  • 6 – 8 oz. boneless, skinless chicken breast, cut in thin slices
  • 1 tsp corn starch
  • ¼ tsp salt
  • 1 tsp sesame oil
  • 3 Tbsp fresh lime juice
  • 2 Tbsp fish sauce
  • 3 Tbsp sweet thai chili sauce
  • 1 Tbsp brown sugar
  • ½ tsp paprika
  • ½ tsp black pepper ground
  • ½ cup canola oil
  • 2 eggs lightly beaten
  • ¼ cup sliced scallions
  • 2 Tbsp Thai basil chopped
  • ¼ cup cilantro leaves
  • ¼ cup chopped peanuts
  • 1 cup beans sprouts
  • Lime wedge for garnish


  1. Cook noodles according the instructions from the package, using about one third of the pack (5 ½ oz)
  2. In a bowl, mix cut chicken with the cornstarch, salt and sesame oil
  3. For the sauce, mix together the lime juice, brown sugar, paprika, sweet thai chili sauce, fish sauce, black pepper and set aside
  4. In a wok or skillet, heat canola oil. When hot but not smoking, add in the chicken
  5. Stir to separate the pieces
  6. When they change color, remove to drain in a colander
  7. Reserve the oil
  8. Heat a clean wok or skillet to high heat
  9. Add 3 Tbsp of the reserved oil
  10. When hot, add eggs and stir quickly to almost scramble in small pieces
  11. Push the eggs to one side of the pan and add the scallions
  12. Stir briefly just to coat the scallions with the oil and then add the noodles
  13. Toss the noodles in the pan for about 20 seconds and re-add the chicken
  14. Toss continually until the noodles soften and are well coated with the oil and the chicken, egg and scallions are well mixed in
  15. When the pan is hot, drizzle sauce mixture and mix well
  16. After about 5 seconds, remove from the heat and top with Thai basil, cilantro, sprouts and chopped peanuts
  17. Toss until all ingredients are well mixed in
  18. Garnish with a lime wedge

Special thanks to Big Bowl for sharing this recipe. Please support them by checking out their curbside pick-up options and order today!