Introduction

Pad Thai is one of the most beloved dishes from Thai cuisine, known for its bold flavors, vibrant colors, and irresistible balance of sweet, sour, salty, and savory notes. This Chicken and Vegetable Pad Thai with Crushed Peanuts takes the classic version and adds extra veggies for a wholesome, colorful, and nutrient-packed twist. Tender chicken breast strips are stir-fried with crunchy vegetables and tossed with rice noodles in a luscious, tangy-sweet sauce made with tamarind, soy, lime, and a touch of brown sugar. The dish is topped with crushed peanuts, cilantro, and lime wedges for that authentic Thai street food finish.

Why I Love This Recipe

I love this recipe because it’s not just delicious but also incredibly satisfying and versatile. It’s lighter than many takeout versions, thanks to the abundance of fresh vegetables, but still indulgent with its glossy noodles and nutty, savory sauce. The crunch from the peanuts and the brightness of lime make every bite dynamic and exciting. Plus, making it at home means you can adjust the spice level, sweetness, or even swap proteins to suit your mood or dietary needs.

This is a Must Try Dish

This dish is a must-try because it’s a restaurant-quality meal you can make right in your kitchen in under 40 minutes. It’s great for weeknights when you’re craving something exotic but still comforting. The harmony of flavors is unmatched—you get tang from lime, nuttiness from peanuts, sweetness from the sauce, and tender bites of chicken paired with crisp vegetables. It’s one of those recipes that makes you realize just how fun and rewarding cooking at home can be.

Recipe Information

• Preparation Time: 20 minutes
• Cooking Time: 15 minutes
• Total Time: 35 minutes
• Servings: 4
• Calories: ~420 kcal per serving
• Course: Main Course
• Cuisine: Thai

Ingredients

For the Sauce

• 3 tbsp tamarind paste (or substitute rice vinegar + lime juice if unavailable)
• 3 tbsp soy sauce (or fish sauce for authentic flavor)
• 2 tbsp brown sugar
• 1 tbsp rice vinegar
• 1 tbsp lime juice
• ½ tsp chili flakes (adjust to taste)

For the Pad Thai

• 8 oz (225 g) rice noodles
• 2 tbsp vegetable oil (divided)
• 1 lb (450 g) boneless, skinless chicken breast, thinly sliced
• 2 cloves garlic, minced
• 1 medium red bell pepper, thinly sliced
• 1 medium carrot, julienned
• 1 cup broccoli florets
• 2 eggs, lightly beaten
• 3 green onions, chopped
• ½ cup bean sprouts (optional, for crunch)

For Garnish

• ½ cup crushed roasted peanuts
• Fresh cilantro leaves, chopped
• Lime wedges

Cooking Directions

Step 1: Prepare Noodles

1. Soak rice noodles in hot water for 8–10 minutes until softened but slightly firm (they will cook more in the pan). Drain and set aside.

Step 2: Make the Sauce

1. In a small bowl, whisk together tamarind paste, soy/fish sauce, brown sugar, rice vinegar, lime juice, and chili flakes. Adjust sweetness or tang to taste.

Step 3: Cook the Chicken

1. Heat 1 tbsp oil in a large skillet or wok over medium-high heat.
2. Add chicken strips, season lightly with salt, and stir-fry until golden brown and cooked through (about 5–6 minutes). Remove from skillet and set aside.

Step 4: Stir-Fry Vegetables and Eggs

1. In the same skillet, add another 1 tbsp oil.
2. Stir-fry garlic, bell pepper, carrots, and broccoli for 3–4 minutes until slightly tender but still crisp.
3. Push vegetables to one side of the pan and add beaten eggs. Scramble until just set, then mix with vegetables.

Step 5: Combine Everything

1. Return cooked chicken to the skillet.
2. Add softened rice noodles and pour in the sauce.
3. Toss everything together until noodles are evenly coated and sauce is absorbed (2–3 minutes).
4. Add green onions and bean sprouts, tossing briefly.

Step 6: Garnish and Serve

1. Transfer to plates or bowls.
2. Sprinkle with crushed peanuts and fresh cilantro.
3. Serve with lime wedges for squeezing on top.

Step-by-Step Summary

1. Soak rice noodles.
2. Make tangy-sweet sauce.
3. Stir-fry chicken until golden.
4. Cook vegetables + eggs.
5. Toss noodles, sauce, chicken, and veggies together.
6. Garnish with peanuts, cilantro, and lime.

How to Serve

• Serve hot in bowls with extra lime wedges.
• Pair with Thai iced tea or a light cucumber salad for a complete meal.
• Great for lunchboxes—pack peanuts separately for crunch.

Recipe Tips

• Don’t over-soak noodles—they should stay slightly firm before stir-frying.
• Use a wok if possible for authentic smoky flavor.
• Always toss noodles quickly in sauce to avoid clumping.
• Adjust spice level with chili flakes or fresh Thai chilies.

Variations

• Vegetarian: Replace chicken with tofu or extra vegetables like zucchini and snap peas.
• Seafood: Use shrimp instead of chicken for a lighter, coastal variation.
• Spicy: Add Sriracha or Thai bird’s eye chilies to the sauce.
• Nut-Free: Replace peanuts with toasted sesame seeds or omit garnish.
• Low-Carb: Use spiralized zucchini or shirataki noodles instead of rice noodles.

Freezing and Storage

• Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheating: Reheat in a skillet with a splash of water or soy sauce to loosen noodles.
• Freezing: Not recommended, as rice noodles become mushy when thawed.

Special Equipment Needed

• Wok or large nonstick skillet
• Sharp knife for slicing vegetables
• Noodle strainer

FAQ

Q1: Can I make Pad Thai without tamarind paste?
Yes, substitute with a mix of lime juice and rice vinegar for similar tang.

Q2: How do I keep noodles from sticking together?
Toss them in a little oil after soaking, and cook quickly once added to the skillet.

Q3: Is Pad Thai always made with peanuts?
Traditionally yes, but you can skip or swap if allergic.

Q4: Can I use dark chicken meat?
Yes, boneless chicken thighs work well and add more flavor.

Q5: Can I prepare the sauce in advance?
Absolutely! Mix sauce ingredients ahead of time and store in the fridge for up to 1 week.

Conclusion

Chicken and Vegetable Pad Thai with Crushed Peanuts is a vibrant, flavorful, and satisfying dish that proves homemade Thai food can be just as good—if not better—than takeout. With its perfect harmony of flavors, customizable ingredients, and quick cook time, it’s the ideal recipe for busy weeknights or weekend indulgence. Once you master this, it’s bound to become one of your go-to favorites, bringing the authentic taste of Thailand straight to your kitchen table.