Prep time
10 MIN
Total time
40 MIN
This Pad Thai recipe is surprisingly easy to make at home. Feel free to substitute with your favourite protein, try shrimp or tofu Pad Thai.


  • Garnishes:


  1. Bring a large 4 qt (3.8L) pot of water to boil and cook noodles according to package. Drain and rinse with water. Toss with a teaspoon of oil to prevent sticking.
  2. Prepare the sauce by whisking all the ingredients in a shallow saucepan on medium heat. Once simmering and bubbles are visible reduce heat to low and keep warm, stirring occasionally.
  3. Season chicken with salt and pepper. Heat 1 tbsp of oil in a large non-stick skillet over medium-high heat, add the chicken and sauté for 2 minutes per side until browned and internal temperature of 74°C (165°F) is reached, remove from skillet, set aside and cover.
  4. Add 1 tbsp of oil to skillet; add chili, garlic and ginger, sauté for 30 seconds. Add in red peppers, sauté for 2 minutes. Push veggies to the side of the pan and add the eggs and scramble until fully cooked. Squeeze in the juice of 1 lime. Add noodles to skillet; slowly pour in sauce a little at a time, until noodles are saturated.
  5. Garnish with fresh cilantro, peanuts and a wedge of lime. 

Recipe Tips

  • To save of time, sauce could be made ahead and reheated before cooking.
  • Don’t worry if you don’t have tamarind, it can easily be replaced with rice wine or white vinegar.  

Recipe Made With

Campbell's® 30% Less Sodium Ready To Use Thai Chicken Broth

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