Bangkok Style Chicken Pad Thai

"Old recipe from my grandmother's recipe box dated sometime in the '60's. Recipe is from the Thai Room of the Plaza Hotel, Bangkok, Thailand."
photo by Starrynews photo by Starrynews
photo by Starrynews
photo by Mary7785 photo by Mary7785
photo by Miss Fannie photo by Miss Fannie
photo by lil_miss_SBC photo by lil_miss_SBC
photo by Dr. Jenny photo by Dr. Jenny
Ready In:




  • Place noodles in a large bowl. Add enough hot tap water to cover; let stand for 10 to 15 minutes or until pliable but not soft. Drain well in a colander.
  • Meanwhile, for peanut topping, combine peanuts and lime peel; set aside.
  • In a small bowl combine fish sauce, lime juice, brown sugar, rice vinegar, and chile sauce; stir until smooth. Set aside.
  • In a 12-inch nonstick skillet heat 1 tablespoon of the oil over medium-high heat. Add chicken and garlic; cook and stir for 6 minutes until chicken is tender and no pink remains. Transfer to a bowl.
  • Add egg to the hot skillet and cook for 30 seconds. Turn egg with spatula and cook for 30 to 60 seconds more, just until set. Remove and chop egg; set aside.
  • In same skillet heat remaining 2 tablespoons oil over high heat for 30 seconds. Add drained noodles and sprouts; stir-fry for 2 minutes. Add fish sauce mixture and chicken; cook 1 to 2 minutes more until heated through.
  • Divide noodle mixture among four plates. Sprinkle each serving with egg and peanut topping. Garnish with green onion and cilantro.

Questions & Replies

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  1. Dr. Jenny
    DH and I made this dish for dinner last night. I found it to be easy to prepare using ingredients I had on hand. We followed all directions as posted. However, I felt the dish was a little dry and next time I would sugget doubling the sauce ingredients. Also, I felt the dish could use a little heat and therefore, I sprinkled red pepper flakes on the finished product. Made for ZWT4. Thanks!
  2. Starrynews
    Very good! Easy to prepare, and tons of flavor! The garnishes really made it pop. Thanks for sharing! ZWT9
  3. Katie Kat
    My favorite Pad Thai ever in my life so far!
  4. Miss Fannie
    My family enjoyed this dish. The sauce was spicy enough to suit our personal tastes. I enjoyed the noodles so much, I was nearly finished before I took a bite of the chicken which was also delicious. I will make this dish again.
  5. nkrisch
    Made this for my husband who loves Chicken Pad Thai. He said it tastes just like the restaurant although extra spicy. I made twice the amount of sauce like everyone suggested-and that was a good tip. Next time I'll just put in a little less chili sauce. Also, all in the prep. The actual cooking party was pretty easy.


  1. Arctic Mama
    Fabulous! I did double the amount of sauce as was recommended in other reviews and glad that I did. I used shrimp instead of chicken. I used a really spicy chili sauce because we like things with some heat. Great tasting sauce, very authentic tasting. Will be making this again and again!!!
  2. HappyBunny
    Very tasty! I had to use regular noodles, but the overall flavour was still great. I used a teaspoon of Sambal Oelek instead of 1 tbsp of chilli sauce and added some julienned mangetout just so that my kids could get some more vegetables on their plates. Thanks for a delicious and quick weekday meal!
  3. mliss29
    Awesome! My 12yo son helped with this and declared, "I'm making this again next week!" I used soy sauce instead of fish sauce and Aldi's red pepper sauce instead of chili sauce. Oh! And tofu. lol. That's a fairly major substitution. I'm sure it'd be great with chicken too, but I had tofu in the fridge and thought it would be good with this. We loved it! Thank you! Reviewed for ZWT4.



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