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Homemade Pad Thai

Yields8 ServingsPrep Time20 minsCook Time20 minsTotal Time40 mins

Homemade Pad Thai

For the sauce:
  cup water
 ¼ cup soy sauce, low sodium
 2 tbsp lime juice, freshly squeezed
 1 tbsp rice wine vinegar
 2 tsp sriracha
 1 tsp ground ginger
 1 clove garlic, grated
For pad thai mixture:
 8 oz brown rice noodles, cooked according to package directions
 1 tbsp olive oil
 1 shallot, thinly sliced
 1 lb boneless, skinless chicken breast, cubed
 2 cups broccoli floret, cut small
 1 cup shredded carrots
 2 large eggs, beaten

Whisk together the sauce ingredients and set aside


Cook noodles according to package directions. Rinse and set aside in a colander.


Heat oil in a large skillet over medium-high heat. Add sliced shallot and cubed chicken and cook until chicken is browned and cooked through, about 5-8 minutes.


Add broccoli and shredded carrots and cook an additional 3 minutes or until vegetables are slightly softened.


Push the chicken and vegetables to one side of the skillet and pour in the beaten egg into the open space created. Use a cooking spatula to scramble the egg in the skillet.


Reduce the heat to low and add the cooked noodles back into the pan.


Pour the sauce over the noodles and mix well to combine.


Cook for an additional 3-5 minutes, stirring frequently until slightly thickened.


Serve immediately! Enjoy!


Chef’s note: Swap in and out any in-season produce items! Additions might include spring peas, shredded cabbage or green beans.

Nutrition Facts

Serving Size 1 cup

Servings 0

Amount Per Serving
Calories 298
% Daily Value *
Total Fat 10.7g17%

Saturated Fat 1.3g7%
Trans Fat .1g
Cholesterol 82.1mg28%
Sodium 593.4mg25%
Potassium 1350mg39%
Total Carbohydrate 34.1g12%

Dietary Fiber 2.2g9%
Sugars 5.8g
Protein 17.8g36%

Calcium 4%
Iron 7%
Vitamin D 52%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.