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“This recipe makes a large amount, plenty for a hungry family of 4 and it freezes pretty well for lunch too. (The bean sprouts go pretty limp but tastes fine). I read a lot of other peoples versions and put together what I think is a great sauce (which really makes this dish).”

Ingredients Nutrition


  1. **Taste the sauce- if its not sweet enough for you add sugar, if its not warm enough for you add more cayenne, or chili garlic sauce. Add more of what you like.
  2. Marinade meat with onion, garlic, ginger, lime juice and salt an pepper for 1-4 hrs in refrigerator.
  3. in a medium sized bowl combine the Thai sauce ingredients and whisk together (set aside).
  4. Scramble the 2 eggs in a small fry pan (set aside).
  5. Place the 1/2 cup of peanuts in a baggie and carefully step on them till they are fine.
  6. To Assemble the Pad Thai:
  7. Boil enough water in a very large pot to cover the rice noodles.
  8. Remove boiling water from the burner and add noodles, be sure they are all submerged and leave for approx 7 minutes or according to package directions.
  9. Drain noodles in a colander, and run cold running water over noodles, to stop the cooking process-- leave in sink in the colander.
  10. Add oil to pot you just had the noodles in, and stir fry the chicken and onion mixture till the chicken is cooked through, and onions are softened.
  11. Add the sauce just to warm it up, then quickly add in bean sprouts, scrambled egg, noodles and green onion to the meat and sauce mixture, mix well so everything gets coated with the sauce.
  12. Stir over low heat just until sauce has warmed the noodles. Don't overcook it, you still want some crunch in the bean sprouts and the green onions.
  13. Serve with a sprinkle of crushed peanuts on top.
  14. Enjoy!

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