Pad Thai

This Pad Thai is ridiculously delicious, simple to make, and a healthier version of one of everyone’s favorite takeout meals…what’s not to love?



Category: Main Course



2 Oakdell Cage Free Eggs
1 tbsp olive oil
1 tbsp minced garlic
1 chicken breast
1 red bell pepper, diced
8 oz flat rice noodles, cooked according to package directions
1 cup bean sprouts
1/2 cup crushed peanuts
3 green onions, chopped
Lime wedges


2 tbsp soy sauce
3 tbsp oyster sauce
1/4 cup light brown sugar
2 tbsp rice vinegar
1 tbsp siracha sauce
2 tbsp creamy peanut butter

Pad Thai Directions

  1. To make the sauce, mix all sauce ingredients in a medium bowl. Set aside.
  2. In a large skillet, cook oil and garlic for 1 minute on medium-high heat. Add chicken and cook and break into pieces until it is no longer pink. Add red bell pepper and cook for 1-2 minutes. Slide chicken and bell pepper to the side of the pan to make a space to cook eggs. Add eggs and scramble.
  3. Add in sauce, cooked noodles, bean sprouts, peanuts and cook until warm. Stir in green onions, cilantro, and top with lime wedges.