Chicken Pad Thai


  • 1/2 pound chicken, cut into small pieces
  • 5 garlic cloves, minced and divided
  • 1/4 C soy sauce, plus 3 tbsp
  • 8 ounces dried, wife, flat, linguine-style noodles
  • 2 tbsp brown sugar
  • 2 tbsp fresh lime juice, plus wedges for serving
  • 3 tbsp soy sauce
  • 2 tsp vegetable oil
  • 1 bunch scallions thinly sliced
  • 2 large eggs, light beaten
  • 1/2 cup fresh cilantro, chopped
  • 1/4 cup chopped roasted, salted peanuts


  1. Marinate chicken with 1/4 C soy sauce and 3 cloves of garlic overnight or at least four hours. 
  2. Cook chicken over medium heat until cooked through.  Set aside. 
  3. Cook noodles according to package instructions.  Drain.
  4. In a small bowl, whisk together brown sugar, lime juice, and remaining soy sauce.
  5. In a large nonstick skillet or wok, heat vegetable oil over medium-high heat.
  6. Add remaining garlic and scallions, stirring constantly, until fragrant.  Add eggs, stirring gently and constantly, until scrambled. 
  7. Add noodles and sauce to skillet, and toss until coated.  Add chicken and continue to toss. 
  8. Remove from heat and garnish with cilantro, peanuts, and lime wedges.