• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About
  • Contact
  • Policies & Disclosures 
  • Appetizers
  • Bread and Muffins
  • Breakfast
  • Dessert
  • Drinks
  • Jewish Holiday Favorites
  • Kids' Picks
  • Lunch
  • Sauces and Staples
  • Side Dishes
  • Snacks
  • Soup
  • Vegetables
  • Beef
  • Chicken
  • Fish
  • Vegetarian

Danas Table

menu icon
go to homepage
  • Recipes
  • Italy Trip 2024
  • About
  • Subscribe
  • Contact
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Italy Trip 2024
    • About
    • Subscribe
    • Contact
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » What's for dinner?

    Published: Mar 16, 2012 · Modified: Apr 27, 2022 by Dana Shrager · This post may contain affiliate links

    Chicken Pad Thai With Broccoli and Peanut Sauce

    • Facebook
    • Email
    • Print

    20120212-204118.jpg
    I love Thai food, and I eat in Asian restaurants as often as I can. One of my favorite dishes is Pad Thai. When I have it in a restaurant, I like to add the delicious peanut dipping sauce to it. I think it's a winning combination, and I can never have enough of that sauce.

    Here is my version of Pad Thai with extra peanut sauce and extra vegetables. There are so many different color vegetables in the dish that it looks like a rainbow on the plate. My kids really like rainbows, so they are motivated to eat all the colors. We talk about how eating all the colors of the rainbow is a healthy way to eat because there are different vitamins and minerals in the different colors. I hope you find this dish as tasty and beautiful as I do.

    Recipe for Chicken Pad Thai with Broccoli and Peanut Sauce
    Serves 2 adults and 2 kids
    Adapted from allrecipes.com

    Ingredients:
    7 to 8 oz. wide, flat, rice noodles (or substitute spaghetti)
    2 small boneless, skinless chicken breast halves (about 1 pound), seasoned with salt and pepper and cut into bite-sized pieces.
    ½ teaspoon peanut oil, or any neutral oil like grapeseed
    2 small bunches of broccoli, cut into bite-sized florets
    3 tablespoons natural, unsweetened, smooth peanut butter
    1 tablespoon honey
    2 cloves of garlic, minced
    ½ teaspoon minced ginger
    4 tablespoons low sodium soy sauce
    ¾ cup low sodium chicken broth
    1 teaspoon hot chile paste (optional)

    Garnish:
    Cilantro leaves
    Chopped peanuts
    Julienned carrots
    Julienned purple cabbage
    Lime wedge
    Green onion, sliced thin (optional)

    Directions:
    1. Cook the noodles according to package directions, and set aside.
    2. In a large sauté pan, heat oil over medium heat. Add the chicken and stir fry until just about fully cooked. Remove from the pan, and set aside.
    3. Add the broccoli and 1-2 tablespoons of water to the pan, and cover. Stir occasionally. Steam the broccoli until crisp-tender. Remove from the pan, and set aside.
    4. To make the sauce: Put the peanut butter, honey, garlic, ginger, soy sauce, broth and chili paste (optional) in the pan over medium heat. Stir well until the peanut butter melts, and the sauce ingredients fully incorporate.
    5. Add the noodles, chicken, and broccoli to the pan with the sauce. Stir to coat all the ingredients with sauce. Make sure the dish is warm, and the chicken is fully cooked. If needed, cook a few minutes more stirring periodically.
    5. Serve immediately. Let everyone sprinkle their own garnishes.

    More What's for dinner?

    • A serving platter of meat filled pitas with tahini dipping sauce.
      Arayes (Meat Stuffed Pitas)
    • Spaghetti with fresh tomato sauce garnished with parmesan and basil on a white plate.
      Italian Fresh Tomato Sauce
    • Pargiot grilled chicken thighs with Israeli spices on a plate with parsley and lemon.
      Pargiot (Grilled Israeli Chicken Thighs)
    • Crispy chicken schnitzel for Passover on a plate with lemon and parsley.
      Crispy Baked Chicken Schnitzel
    • Facebook
    • Email
    • Print

    Reader Interactions

    Comments

      Leave a Comment Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Whitney says

      April 01, 2014 at 6:37 pm

      Dana! I keep coming back to this recipe because my husband and I both liked it so much! Thank you so much for sharing! Ps- most of the time I make it without chicken and just double the broccoli. SO yummy!!

      Reply
      • Dana says

        April 01, 2014 at 7:23 pm

        Whitney- thanks so much for letting me know. I'm so glad you are enjoying it. Thanks for the vegan tip. Best, Dana

        Reply
    2. franchise brisbane says

      May 03, 2012 at 2:17 am

      Wow it looks awesome! I have some similar recipe but im searching for something new, so i will try to make on this way. Thanks!

      Reply

    Primary Sidebar

    Welcome to
    Dana's Table

    Picture of Dana

    Dana's Table is the new home for recipes from Foodie Goes Healthy and Jewish Holiday Cooking. All the recipes you love are in one convenient place.

    I'm Dana, a recipe developer, avid cookbook collector, and food blogger since 2011. I come from a long line of amazing home cooks, and now I've been cooking up healthy-ish family meals and festive Jewish holidays for over 25 years. Grab a chair at the table so I can share my best recipes and strategies with you.

    More about Dana →

    Trending Recipes

    • Parsnip and apple soup in a bowl topped with parsley and pomegranate seeds.
      Parsnip and Apple Soup
    • Sliced baked gefilte fish loaf on a serving platter with beet horseradish.
      Baked Gefilte Fish Loaf
    • Roasted tzimmes on a plate topped with tahini drizzle, fresh mint, and pomegranate seeds.
      Modern Roasted Tzimmes
    • Slices of apple honey cake for Rosh Hashanah.
      Jewish Apple Honey Cake

    Join My Facebook Groups

    Jewish Holiday Cooking - A friendly, interactive group for sharing holiday recipes and celebratory ideas.

    Jewish Cooking - A group for global Jewish cuisine with members from around the world.

    Winter Recipes

    • A serving platter of sliced brisket topped with herbs and gravy.
      Braised Brisket with Onion Gravy
    • Fall Harvest Salad in a bowl with apples, pomegranate, avocado, lettuce, pecans.
      Fall Harvest Salad with Apples and Pomegranate
    • Penne pasta with tomato and veggie sauce topped with a sprinkle of cheese.
      San Marzano Tomato Sauce
    • Best Ever Lentil Soup With Secret Ingredients | Foodie Goes Healthy
      The Best Ever Lentil Soup

    Free eCookbook!

    Get my new eCookbook "The 5 Recipes Every Jewish Cook Needs to Know" when you sign up for my free monthly newsletter.

    Sign Me Up!

    Footer

    ↑ back to top

    Contact | Policies and Disclosures

    As an Amazon Associate, I earn from qualifying purchases.

    Images and text may not be used without my permission. 

    © 2011 - 2023 Dana Shrager / Dana's Table, LLC. All Rights Reserved.