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Chicken Pad Thai Recipe

entreesSheri SpalloneComment

Chicken Pad Thai Recipe

Cook Time:  30 minutes  Difficulty:  Easy

Don't be scared by the number of ingredients, it's worth it and relatively easy.  This recipe is my twist on my favorite Pad Thai dish.  Typically Pad Thai does not include peppers, but I added for color and to sneak vegetables into this dish for my family:)


  • 2 Tablespoons coconut oil. divided
  • 4 (4 oz.) chicken breasts, cut into thin strips
  • 1 Tablespoon Cherchies® Chardonnay Lime & Cilantro Seasoning
  • 1 teaspoon pepper
  • 1 red pepper, sliced thin
  • 2 green onions, chopped (white part, finely chopped, green part coarsely chopped saved for garnish
  • 1/2 lime juice
  • 1 clove minced garlic
  • 1/4 cup water
  • 1/4 cup creamy peanut butter
  • 1/2 cup coconut milk
  • 1/2 jar Terrapin Ridge Farms Thai Aioli
  • 1/2 cup cilantro, chopped
  • 1 10 oz. rice noodles
  • 1 cup bean sprouts
  • 1/2 cup chopped peanuts (optional)


Cut chicken into thin strips, and generously sprinkle the chicken with Cherchies® Chardonnay Lime & Cilantro Seasoning and pepper.  Mix in a large bowl to coat.  
Place a large skillet on the stove, and melt 1 Tablespoon of the coconut oil on med/low heat.  After a few minutes, add the chicken to the heated skillet, and cook the chicken for about 10 minutes, stirring occasionally, until almost cooked.  Remove the chicken from the pan and set aside on a plate.  

While chicken is cooking, prepare the noodles according to package directions.  If not using immediately, drain the cooked noodles and soak in cold water.

To the same skillet, add the minced onions, the pepper strips, and the rest of the coconut oil.  Cook until almost tender.  Remove the peppers and onions and add to the same plate as the chicken.
Set aside.

Add water to the pan and scrape the bits from bottom with a wooden spoon.  This is where all the flavor is and you don't want to miss it:)  Add the fish sauce, lime juice, peanut butter, garlic, coconut milk, and Terrapin Ridge Farms Thai Aioli.  Stir.
Add chicken and peppers back to pan.  Cook on low for a few minutes.

Make a well into the mixture, and add the eggs.  Allow them to cook for a few minutes undisturbed, and then stir occasionally.  After the eggs have been cooked, add the bean sprouts in the last few minutes of cooking.

Drain the cooked noodles.  If your skillet is big enough, add the noodles and gently mix the ingredients to combine and cook for a few minutes to heat ingredients.  If your skillet is not large enough, don't fret, grab a large bowl and mix the ingredients with tongs until combined.   Garnish with the scallions (the green part of the green onions), cilantro, lime wedges, and chopped peanuts (optional).  Yum!  Enjoy!