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+ servings

Homemade Chicken Pad Thai

This quick and easy recipe is a delicious addition to your regular meal rotation. With fresh ingredients and easy steps it is sure to be a crowd pleasurer.
If you are here for baby led weaning meals- I skipped the toppings on her meal, and picked out any onion slices that were not BLW approved.
If you want to make it a lower carb version, you can substitute spaghetti squash or black bean noodles for the stir-fry rice noodles.
I like to use a lime-infused olive oil or a garlic to bring out a little extra flavor in the dish.
**contains peanuts**
Prep Time 10 mins
Cook Time 25 mins
Course Main Course
Servings 6
Calories 733 kcal


  • Medium Sized Pot
  • Large Skillet


Pad Thai

  • 1 box stir-fry noodles 14 oz Thai Kitchen
  • 1 bottle Bangkok Peanut Sauce Tsang 20 Tbsp
  • cup peanut Butter Creamy
  • 28 oz boneless Skinless Chicken Thighs Sliced into 1" strips
  • 6 large eggs scrambled
  • 2 medium bell peppers sliced into 1/4" strips
  • 1 medium yellow onion sliced into 1/4" strips
  • 1 sliced lime juice, zest for flavor


  • 1 oz whole peanuts chopped, for topping
  • 2 stalks green onions chopped, for topping
  • 2 Tbsp sesame seeds for topping


Prep Toppings

  • Roughly chop peanuts
  • Thinly slice green onions, discarding root end
  • Measure out 2 Tbsp sesame seeds
  • Zest and slice lime

Prep Pad Thai

  • Slice green peppers and onions into ¼" strips
  • Slice boneless, skinless chicken thighs into 1" strips
  • Prepare ⅓ cup peanut butter

Cook Noodles

  • Boil pot of water add noodles, reduce to simmer for 8-10
  • Noodles should soften but still have bite to them

Scramble Egg

  • Using butter or olive oil, crack eggs into pan
  • Eggs do not need to be beaten in a bowl prior to dumping in pan
  • Season eggs with salt and pepper
  • After eggs have cooked, use a spatula to push eggs around, cooking fully
  • Set egg mixture aside to be added later

Cook Pad Thai

  • Heat 2 tablespoons of olive oil
  • Add sliced chicken to pan, cooking until chicken reaches 165° internal temperature. This usually takes 4-5 minutes per side, or stirring frequently 8-10 minutes.
  • When chicken is cooked, add onion slices cooking for 2-3 minutes to partially soften. Leave liquid from chicken in pan
  • Add green pepper slices. Cook additional 4-5 minutes until peppers are fully steamed/soft but not mushy. Should pierce easily with fork
  • Squeeze 1/2 the lime over pan, reserving other half for serving
  • Mix in ⅓ cup peanut butter, stirring. The liquid from the chicken should help thin the peanut butter.
  • Add entire bottle of peanut sauce, stirring to coat all the pepper, onion mixture.
  • Add scrambled egg mixture, mix well
  • Finally, mix peanut sauce mixture with noodles.
  • Garnish with lime zest and wedge, sesame seeds, chopped peanuts, and green onion slices.


This meal reheats nicely for lunch the next day. 
Be sure baby shows all signs of readiness before feeding using Baby Led Weaning techniques.
This recipe contains allergens--peanuts. 


Calories: 733kcal
Keyword BLW, Chicken Pad Thai, Food, Homecooked, Homemade, Homemade Food, Pad Thai, Recipe, Recipe from Scratch
Tried this recipe?Let us know how it was!