clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Ginger Chicken Pad Thai

  • Author: Maria Do
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 55 minutes
  • Yield: 10 servings 1x
  • Category: Dinner, lunch, Main Course
  • Cuisine: Asian


My enhanced take on a classic Thai recipe with ginger-marinated chicken and the addition of cabbage for a more voluminous pad thai!



Pad Thai Noodles + Veggies

  • 16 oz pad thai noodles, dry or fresh* (see notes)
  • 1/2 head of green cabbage (thinly sliced)
  • 1 red bell pepper (sliced)
  • 3 eggs
  • 2 tsp cooking oil
  • 1 1/2 tsp toasted sesame oil
  • kosher salt (to taste)
  • black pepper (to taste)

Chicken + Ginger Marinade

  • 2 lbs boneless skinless chicken thighs (cut into 1 to 2-inch pieces)
  • 1/2 white onion (sliced)
  • 1 tbsp fresh ginger (minced or grated)
  • 1 tbsp ground ginger
  • 2 tsp garlic (minced or grated)
  • 2 tbsp fish sauce
  • 1/2 tsp red pepper flakes or chili flakes
  • 1 tbsp cooking oil


  • 3 tbsp fish sauce
  • 2 tbsp soy sauce
  • 1/4 cup brown sugar (or 3 tbsp honey)
  • 2 tbsp rice vinegar
  • 2 tbsp smooth peanut butter
  • 2 tbsp chili garlic sauce or sriracha hot sauce
  • 2 tsp garlic (minced or grated)


  • 1 lime (quartered)
  • 1/4 cup cilantro (chopped)
  • 1/4 cup peanuts (chopped, optional)
  • bean sprouts (optional)


  1. Marinate Chicken. Add all marinade ingredients (chicken thighs, onion, fresh and ground ginger, garlic, fish sauce, red pepper, cooking oil) in a bowl or zip-top bag. Marinate the chicken for at least 15 minutes or up to overnight in the fridge.
  2. Cook Noodles. If you’re using dry noodles, cook per package instructions, drain, and set aside. If using fresh, vacuum-sealed noodles, prepare a pot of simmering water so we can quickly cook the noodles near the end of the recipe.
  3. Mix Sauce. In a medium bowl, whisk together all the sauce ingredients (fish sauce, soy sauce, brown sugar, rice vinegar, peanut butter, chili garlic, garlic). Set aside.
  4. Cook Eggs + Sear Chicken. Heat a large non-stick skillet, pan or wok on medium and add the 2 tsp of cooking oil (be careful not to use the sesame oil). Crack 3 eggs into a bowl, stir to break yolks, and pour directly into the pan. Cook until eggs resemble a wet scramble. Place eggs in a bowl and set aside.
    In the same skillet, add the marinated chicken, and sear on medium-high heat until browned on all sides, 2-4 minutes per side. You might have to do this in batches. Set chicken aside.
  5. Assemble Pad Thai. In the same pan on medium-high heat, sautee the sliced cabbage and red bell pepper until slightly tender, 2-4 minutes. Add the noodles* to the pot (*see notes section below if you’re using fresh noodles.) Then pour in the pad thai sauce, and stir with tongs to coat all ingredients. Turn off the heat. Drizzle on the toasted sesame oil. If needed, season to taste with kosher salt and pepper.
  6. Garnish + Serve. I highly recommend serving with at least a squeeze of lime and cilantro! You can also top with bean sprouts and chopped peanuts.


*Fresh Pad Thai Noodles. If you are using fresh noodles, quickly cook them right before you have to add them with the rest of the ingredients. Dunk them in a simmering pot of water for about 1 minute until tender. Use tongs to transfer the noodles directly into the pan with the other ingredients. It’s okay if they’re still dripping water – that will add moisture to the pad thai!

Keywords: Asian recipes, pad thai, pasta, weeknight dinner