Big Bowl’s Executive Chef Raul Gutierrez is sharing his home cook friendly recipe for Chicken Pad Thai. Sub out the chicken for extra veggies or your favorite protein and enjoy this dish at home.

Prefer to have Chef Raul and his team do the cooking? Order carryout or delivery or make a reservation at the Big Bowl nearest you.

To download the recipe for Big Bowl’s Chicken Pad Thai, click here.


Big Bowl Chicken Pad Thai

Big Bowl’s Chicken Pad Thai Recipe
Serving Size: 2

5 ½ oz. dried pad Thai noodles (1/3 package)
6 – 8 oz. boneless, skinless chicken breast, cut in thin slices
1 tsp corn starch
¼ tsp salt
1 tsp sesame oil
3 Tbsp fresh lime juice
2 Tbsp fish sauce
3 Tbsp sweet thai chili sauce
1 Tbsp brown sugar
½ tsp paprika
½ tsp black pepper ground
½ cup canola oil
2 eggs lightly beaten
¼ cup sliced scallions
2 Tbsp Thai basil chopped
¼ cup cilantro leaves
¼ cup chopped peanuts
1 cup beans sprouts
Lime wedge for garnish

1. Cook noodles according the instructions from the package, using about one third of the pack (5 ½ oz)
2. In a bowl, mix cut chicken with the cornstarch, salt and sesame oil
3. For the sauce, mix together the lime juice, brown sugar, paprika, sweet thai chili sauce, fish sauce, black pepper and set aside
4. In a wok or skillet, heat canola oil. When hot but not smoking, add in the chicken
5. Stir to separate the pieces
6. When they change color, remove to drain in a colander
7. Reserve the oil
8. Heat a clean wok or skillet to high heat
9. Add 3 Tbsp of the reserved oil
10. When hot, add eggs and stir quickly to almost scramble in small pieces
11. Push the eggs to one side of the pan and add the scallions
12. Stir briefly just to coat the scallions with the oil and then add the noodles
13. Toss the noodles in the pan for about 20 seconds and re-add the chicken
14. Toss continually until the noodles soften and are well coated with the oil and the chicken, egg and scallions are well mixed in
15. When the pan is hot, drizzle sauce mixture and mix well
16. After about 5 seconds, remove from the heat and top with Thai basil, cilantro, sprouts and chopped peanuts
17. Toss until all ingredients are well mixed in
18. Garnish with a lime wedge


Learn more about the chef behind this recipe, check out Chef Raul’s story here.