Pantry Pad Thai
Recipe type: Dinner
Cuisine: Thai
Prep time: 
Cook time: 
Total time: 
Serves: Serves 3-4
  • 3 chicken breasts, cut into ½ inch by ½ inch cubes
  • Salt
  • Pepper
  • 1 tsp olive oil
  • 1 cup frozen veggie mix (mine had broccoli, cauliflower, carrots, zucchini, and green beans)
  • 1 red bell pepper, cut into thin strips
  • ½ tsp minced garlic
  • 12 oz pad thai or rice noodles
  • ⅓ cup peanut butter
  • ¼ cup water
  • 2 tbsp soy sauce
  • 1 tbsp brown sugar
  • 2 tsp lemon juice
  • ¼ cayenne pepper
  • ¼-1/2 tsp crushed red pepper flakes (use less if you’re sensitive to spice)
  • ¼ tsp ground ginger
  • ¼ tsp ground cumin
  • ½ tsp garlic powder
  • Chopped peanuts and cilantro for topping, if desired
  1. Make the sauce by combining all ingredients in a small saucepan over medium low heat. Cook until peanut butter thins out and keep over medium low heat, stirring occasionally, while preparing the rest of the dish.
  2. Season the cut chicken breasts with salt and pepper. In a fry pan over medium high heat, heat the olive oil. Brown the chicken in batches until just edges are just golden and remove to plate.
  3. Saute the bell pepper and garlic in the same saucepan used for the chicken until just starting to soften.
  4. Add the chicken, frozen veggies, and sauce to the saucepan with the bell peppers. Simmer over medium heat for about 15 minutes, or until chicken is cooked through.
  5. Add the rice noodles and cook until they’re heated through. Serve topped with chopped peanuts and cilantro.
Recipe by A Duck's Oven at