Friday Favourite: Pad Thai

I love Pad Thai, and no matter how hard I try I am never able to find the perfect tasting Pad Thai at any restaurant. As a trip to Thailand is not in the cards at the moment. I looked to Pinterest and Google for inspiration to create the perfect Pad Thai recipe. I found it! Just enough flavour, not greasy or full of fillers like onions. The sauce is easy to make and there is absolutely no need to use bottled Pad Thai sauce. Try it! You will loveeeeee it!

This recipe is based on two servings, if you are vegetarian you can substitute the chicken in it for tofu or shrimp.

Pad Thai


16 ounces cooked flat rice noodles, cook per package directions.

2 boneless skinless chicken breasts sliced up into strips (substitute tofu or shrimp) season with salt and fresh ground pepper and red pepper flakes

4 eggs

2 cups fresh bean sprouts (if these are difficult to find, packaged ones are fine)

½ cup diced green onions

½ sliced white onions

½ cup chopped fresh cilantro

Ground peanuts


½ cup of ketchup

4 tablespoons of fish sauce

4 tablespoons of brown sugar

2 teaspoons freshly minced garlic

2 teaspoons peanut butter

Juice of 1.5 limes

2 teaspoons of soya sauce


  1. Season chicken (tofu or shrimp) with salt, fresh ground pepper and red pepper flakes. Cook the chicken in a large pan or wok over medium high heat. This will take approximately 10 minutes. Once chicken is cooked, transfer to a bowl and set aside.
  2. Stir together all sauce ingredients and set aside. Crack eggs in frying pan. Flip over and break it up. Once cooked add white onions and bean sprouts. Cook for approximately 5 minutes. Add chicken, sauce, and noodles. Stir until everything is properly coated in the sauce. Stir in green onions and cilantro. Top with peanuts before serving. If desired a slice of lemon as well.

This is sure to become a family favourite!


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