Pad Thai

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Pad Thai with Mustard Chicken

Just a bit of Classic Yellow brings the sweet-salty-sour taste of this hearty Asian favorite to life. Thai not to get too addicted.

Active Time: 45 Minutes

Total Time: 1 Hour

Servings: 5


  • 10 ounces Udon rice noodles
  • 2 tablespoons vegetable oil
  • ¼  cup dark brown sugar
  • ¼ cup soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon lime juice
  • 1 tablespoon fish sauce
  • 1 red bell pepper, thinly sliced
  • 1 ½ cups matchstick carrots
  • 2 cloves garlic
  • 5 green onions, minced
  • 2 cups bean sprouts
  • 3 large eggs
  • Toppings: peanuts, cilantro, red pepper flakes and sesame seeds
  • 1 cup vegetable oil
  • ¾ cup soy sauce
  • ½ cup red wine vinegar
  • 1/3 cup fresh squeezed lemon juice
  • ¼ cup Worcestershire sauce
  • 2 tablespoons Plochman’s® Mild Yellow Mustard
  • 1 tablespoon black pepper
  • 1 ½ teaspoons dried parsley
  • 2 cloves crushed garlic
  • 1 lb boneless skinless chicken breasts, sliced into strips


  1. Combine marinade ingredients in a large bag. Let chicken marinate inside for 4–6+ hours for optimal flavor.
  2. In a mixing bowl, whisk together brown sugar, soy sauce, rice vinegar, lime juice, and fish sauce. Set aside.
  3. Prepare noodles according to the directions listed on package.
  4. While noodles are cooking, heat oil in a 12-inch deep sauté pan set over medium-high heat. Add chicken and sauté until cooked through, about 6 minutes. Transfer to a plate, leaving oil in pan.
  5. Add bell pepper and carrots to pan and sauté for 1–2 minutes. Add garlic, green onions, and bean sprouts. Sauté for 1 minute.
  6. Push veggies to the edges of the pan and crack eggs into the center. Cook and scramble until eggs have cooked through. Add in chicken, noodles, and sauce. Toss everything together and cook for 1–2 minutes.
  7. Serve warm, topped with peanuts, cilantro, red pepper flakes and sesame seeds.
Kick It Up a Notch If you like it extra saucy, you can double the sauce mixture.