Quick and easy Chicken Pad Thai with broccoli and a Thai-style peanut sauce. This restaurant style recipe is perfect for a weeknight dinner and is ready in about 30 minutes!
Cook the noodles according to package directions, and set aside.
In a large sauté pan, heat oil over medium heat. Add the chicken, and lightly season with a couple pinches of salt and a dash of pepper. Stir fry until just about fully cooked. Remove from the pan, and set aside.
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.
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 mostly incorporate.
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.
Serve immediately. Let everyone sprinkle their own garnishes.
Notes
How to store: Store leftovers in an airtight container in the refrigerator for 2-3 days. How to freeze: I do not recommend freezing this recipe. How to reheat: This Chicken Pad Thai is best eaten right away. If you do have leftovers, re-heat with additional water or broth.Make ahead instructions: I don’t recommend making the whole dish ahead of time, but you can prep the veggies earlier in the day, then cook right before serving. Recipe origin: When I first created this recipe in 2012, I was inspired by a recipe on All Recipes which is no longer online. My current recipe is substantially different from the original and was changed to my vision of the dish.