In our house we love simple tasty meals and chicken pad thai is one of those meals. I tend to over look it, which is annoying because I usually always have the ingredients on hand. Marcus has traveled to Thailand a few times and even if he has other favorite Thai dishes this is still a go-to Thai meal for us (probably because it is my favorite!) I have a thing for rice noodles while he has a thing for rice, but thats a whole other story... basically when I make rice I triple it because he will eat it for breakfast lunch and dinner :)

Kendra Castillo: Simple Chicken Pad Thai Recipe


8 ounces flat rice noodles (found in the Asian section in most grocery stores  cooked al dente according to package instructions

1 large boneless skinless chicken breast, pounded to ½ inch thickness and chopped into bite-sized pieces + salt & pepper to taste

2 eggs

1/2 cup thinly sliced carrots 

1/3 cup sliced green onions

1/4 cup sliced white onion

1/3 cup cilantro, roughly chopped

optional: peanuts, peas, bean sprouts 

Kendra Castillo: Homemade Chicken Pad Thai Recipe


1 tablespoon sesame oil

2 tablespoons fish sauce (found in the Asian section at most grocery stores)

2 tablespoons sugar

1 teaspoon minced garlic

1 teaspoon peanut butter

juice of 1 lime

½ teaspoon crushed red pepper flakes

1 teaspoon soy sauce



Mix together sauce ingredients in a small bowl and then set aside.  Cook the chicken in a skillet over medium high heat for about 4 minutes. Then add eggs to pan and roughly scramble them together. Add remaining veggies and cook until tender. Add sauce an cook for about 5 minutes more or until sauce as slightly reduced. 

Cook the rice noodles according to the package directions and then add to your veggie/ chicken mixture and toss together until combined.