Chunky Chicken Pad Thai | Model Behaviors

Chunky Chicken Pad Thai

I grew up on New Mexican cuisine, but it’s fun to step outside of my comfort zone and try new things in the kitchen. Plus, it broadens my skills and challenges me to learn different cooking techniques.

This week on The Monday Menu, you can make a hearty but healthy dish out of this stir-fried street food favorite. The best part is, it’s ready in about half an hour!

Chunky Chicken Pad Thai | Model Behaviors

Chunky Chicken Pad Thai
Prep time
Cook time
Total time
The Monday Menu recipe for Chunky Chicken Pad Thai has a crisp zesty sauce and lots of veggies. The best part is, it's ready in less than thirty minutes.
Serves: 6-8
  • 4 boneless, skinless chicken breasts
  • 1 cup of raw, unshelled peanuts
  • 2 cups of creamy peanut butter
  • ¼ cup of water
  • 2 tbsps of soy sauce
  • ¼ cup of Asian chili paste
  • ¼ cup of sesame oil
  • 3 tbsps of olive oil
  • ¼ cup of minced garlic
  • ¼ cup of minced ginger
  • 1 bunch of cilantro
  • 4 jalapeños
  • 4 cups of diced, mixed vegetables (I like the combination of squash, carrots, celery, onion, green beans, and brussels sprouts)
  • 1 8.8-oz package of Thai rice noodles Vermicelli style (Thai Kitchen is my favorite brand)
  1. Dice chicken breasts.
  2. Wash and dice vegetables.
  3. With a rolling pin, crush peanuts and set aside.
  4. Wash and chop cilantro.
  5. Wash and mince jalapeños.

    Preparation for Sauce
  6. In a small bowl, whisk together peanut butter, water, soy sauce, chili paste, and sesame oil.
  7. Set aside.

  8. In a large pot, bring water (three-quarters full) to a boil.
  9. Remove from heat and add rice noodles.
  10. Once the noodles are tender, put through a strainer.
  11. Heat the same pot and add 1 tbsp. olive oil.
  12. Toss in all of the vegetables and lightly sauté.
  13. Season to liking, and remove from heat.
  14. While sautéing vegetables, heat up a wok or sauté pan with the rest of olive oil.
  15. Add diced chicken and minced ginger and garlic.
  16. Season and sauté ingredients.
  17. Pour in half of the peanut sauce and continue to cook chicken until done. Save the rest of sauce to add later as desired.
  18. To serve, take a plate and add a small handful of warm noodles.
  19. Next, layer the mixed vegetables and chicken on top.
  20. Feel free to drizzle extra peanut sauce on chunky vegetables and seasoned chicken, or toss all of the ingredients and sauce together.
  21. Garnish with cilantro, jalapeños, and crushed peanuts.


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