Chicken Pad Thai

You’re not sick of peanut butter yet are you? There has been quite a lovely string of peanut butter recipes posted on here and surprisingly it wasn’t all my doing! I have my absolutely fabulous guest posters to thank for pumping up the peanut butter level. Did you enjoy having them around as much as I did? I hope that you found a few more food bloggers to follow if you weren’t already. Thanks again Shannon, Tara and Sharana – you were all fabulous!

But in case you are a bit tired of the completely unintentional peanut butter binge (I promise it was totally not on purpose – which makes it that much more wonderful) I will first think you are totally strange, but will then tell you that this recipe today offers a slight change by turning things over to the savory side.

For some reason I’ve put off making pad thai for awhile, mistakenly thinking it would be a bit of a pain both in buying the ingredients and actually producing the dish. Oh but I am so glad I was wrong. In fact the only things I had to buy were limes, cilantro and scallions. The rest I already had stocked up and ready to go! Chicken? Check. Linguine noodles? Double-checked. Peanut butter? …I’m not answering that one for you… And the end result was pure delicious-ness.


Serves 4


1/2 pound boneless, skinless chicken, cut into small pieces

5 garlic cloves, minced and divided

1/4 cup + 3 Tbsp reduced sodium soy sauce

8 oz. wide, flat, linguine-style noodles (I used whole-wheat)

2 Tbsp brown sugar

2 Tbsp fresh lime juice, plus wedges for serving

3 Tbsp creamy peanut butter

2 tsp vegetable oil

1 bunch scallions thinly sliced

2 large eggs, light beaten

1/2 cup fresh cilantro, chopped

1/4 cup chopped roasted, salted peanuts


  1. Marinate chicken with 1/4 cup soy sauce and 3 cloves of garlic overnight or at least four hours.
  2. Cook chicken over medium heat until cooked through.  Set aside.
  3. Cook noodles according to package instructions.  Drain.
  4. In a small bowl, whisk together brown sugar, lime juice, peanut butter, and remaining soy sauce.
  5. In a large nonstick skillet or wok, heat vegetable oil over medium-high heat.
  6. Add remaining garlic and scallions, stirring constantly, until fragrant.  Add eggs, stirring gently and constantly, until scrambled.
  7. Add noodles and sauce to skillet, and toss until coated.  Add chicken and continue to toss.
  8. Remove from heat and garnish with cilantro, peanuts, and lime wedges.

Source: Adapted slightly from Blog is the New Black.

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