Chicken Pad Thai

January 31, 2020

Allie Riebe‎‎_Chicken Pad Thai_HamamaRecipes_2.1.20

Author: Allie Riebe‎ (Hamama Team Happiness Member)

Prep: 30 min
Cook: 20 min
 6 servings


This recipe can be customized to your taste! Use whatever veggies or protein (shrimp, beef, chicken, tofu) you love! Then mix it up with the most crave-worthy peanut sauce & load it up with fresh cilantro, green onions, your favorite HAMAMA microgreens, lime wedges and crunchy peanuts!


For the Pad Thai:
- Sesame oil (can sub olive oil) for sautéing
- 1 bell pepper, julienned (I mixed red & green because I love lots of color)!
- 2-3 cloves of garlic, crushed
- ½ small red onion, sliced thinly
- 2 large carrots, julienned
- 1 jalapeno pepper, diced (optional)
- 3 large eggs
- 1 box (14 oz) of Stir Fry rice noodles (Cooked according to package)
- 1 lb thinly sliced or diced chicken breast
- 1.5 cups fresh Bean Sprouts (Can sub thinly shredded cabbage)

For the Sauce:
- 1/3 cup low sodium Soy Sauce (I use Tamari for a gluten free option)
- ¼ cup Brown sugar
- 1 TSP sesame oil
- 2 TBSP Rice Vinegar
- 1 TBSP Fish sauce (can just use more soy sauce if preferred)
- 1 TBSP Fresh Lime juice
- 2 tsp Sriracha for heat, optional
- 1 TBSP freshly grated ginger
- ¼ Cup Natural peanut butter
- Umami Seasoning if you can find it! I sprinkle this in for a punch of heat, saltiness & earthiness!

For Garnish:
- 1 lime cut into wedges
- Sriracha sauce (optional, if you love some heat)
- A bunch of cilantro, chopped
- Green onion, sliced
- About ½ cup of chopped peanuts (I use unsalted)
- HAMAMA Microgreens (I recommend Spicy Daikon Radish)


  1. In a medium bowl, whisk together the sauce ingredients and set aside.
  2. Cook rice noodles according to the instructions on the box.
  3. Heat oil in a wok or deep sauté pan over medium heat. Add chicken and saute until cooked through, about 6 minutes as the pieces should be thin/small. Set aside on a plate and leave oil in the wok.
  4. Sauté garlic, red onion, carrot, bell pepper, jalapeno pepper in the wok until crisp but tender. Add bean sprouts and sauté for 1 minute longer.
  5. Push veggies to the edges of the wok and crack the eggs into the center. Cook and scramble until cooked though. Add chicken & rice noodles in the work and toss everything together with the sauce and cook for 1-2 more minutes. *Add noodles little by little. You may want to add less to make your pad Thai a bit “saucier.”
  6. Garnish with cilantro, fresh lime wedges, peanuts, green onion and your favorite HAMAMA greens! Add some sriracha if you want it spicier!

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