Easy Pad Thai

Quick and easy recipe that leaves lots for leftovers!


  • 1 package pad thai or vermicelli noodles
  • 4 eggs
  • 1 bell pepper, sliced thin
  • Bean sprouts or cabbage or any other crunchy vegetables, sliced thin
  • 2 chicken breasts, sliced thin
  • 1/2 cup crushed peanuts (optional)
  • 1/4 cup chopped green onions (optional)
  • 1/4 cup chopped cilantro (optional)
  • 1/4 cup fish sauce
  • 1/4 cup sriracha sauce
  • 1/4 cup brown sugar
  • 1/4 cup soy sauce
  • 1/4 cup rice vinegar
  • 1/4 cup lime juice


  1. Combine fish sauce, sriracha sauce, brown sugar, soy sauce, rice vinegar, and lime juice in a bowl. Set aside for later
  2. Heat up wok or large fry pan with sesame oil
  3. Scramble and cook the eggs, take off heat and set aside for later
  4. Add more sesame oil to the Wok/pan and add the sliced chicken
  5. Start a pot of boiling water for the noodles
  6. Add the bell peppers to the Wok and fry for a few minutes
  7. Add the noodles to the boiling pot of water and cook according to the directions on the package
  8. Add remaining vegetables, cooked eggs, cooked noodles, and pad Thai sauce. It will be quite saucy, but will reduce with further cooking
  9. Serve with optional toppings of peanuts, green onions, and/or cilantro
  10. Enjoy!



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