Cashew Chicken Pad Thai
There’s something irresistible about a plate of stir-fried noodles—sweet, tangy, a little spicy, and perfectly saucy. This Cashew Chicken Pad Thai checks all those boxes while staying approachable for weeknight cooks. It’s inspired by the flavors you love from street stalls and home kitchens: savory soy, bright rice vinegar, a touch of brown sugar, and crunchy roasted cashews for contrast. Tender slices of chicken and crisp veggies round out the dish so every bite has texture and balance.
If you’re feeding a crowd, this recipe scales well. If you’re cooking for one, halve the ingredients and keep everything the same. The directions are rewritten step-by-step so you can move confidently from pantry to plate without guessing. Follow them in order and you’ll have glossy, flavorful noodles and perfectly cooked chicken in under 30 minutes.
Why you’ll love this version
- Fast: From prep to serving in about half an hour.
- Textural contrast: soft rice noodles meet crunchy cashews and crisp snow peas.
- Balanced sauce: soy, rice vinegar, brown sugar, fish sauce, and sriracha create sweet, tangy, and savory layers.
- Family-friendly heat: sriracha is measured so you control the spice level.
Ingredients
- ⅓ cup water
- ¼ cup soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons light brown sugar
- 1 teaspoon fish sauce
- 1 teaspoon sriracha
- 1 package, 8 ounces pad thai rice noodles
- 2 tablespoons olive oil, divided
- ½ cup roasted salted cashews
- 18 ounce chicken breast, thinly sliced
- ½ sweet onion, thinly sliced
- 2 large carrots, diced
- 2 cloves garlic, minced
- 1 cup snow peas
- ¼ cup thinly sliced green onion
Equipment
- Large bowl (for soaking noodles)
- Large skillet or wok
- Tongs or a spatula
- Knife and cutting board
- Measuring cups and spoons
Prep work (10 minutes)
Before you pick up the skillet, get everything ready so the cooking step moves quickly.
- Soak the pad thai rice noodles according to the package instructions in warm water until pliable but still slightly firm; drain and set aside.
- Thinly slice the 18 ounce chicken breast into bite-size strips.
- Slice ½ sweet onion thinly and dice the 2 large carrots into small pieces so they cook quickly.
- Trim the ends of the 1 cup snow peas if needed.
- Peel and mince the 2 cloves garlic.
- Thinly slice the ¼ cup green onion and set aside for garnish.
- Measure out the ½ cup roasted salted cashews so they’re ready to toss in at the end.
- Mix the sauce: combine ⅓ cup water, ¼ cup soy sauce, 2 tablespoons rice vinegar, 2 tablespoons light brown sugar, 1 teaspoon fish sauce, and 1 teaspoon sriracha in a small bowl. Stir until the brown sugar dissolves and the sauce is uniform.
Step-by-step cooking directions
Follow these steps in order. The rewritten directions keep the original ingredient amounts and the overall order, but clarify actions, timing, and heat so you can reproduce the dish reliably at home.
- Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of the olive oil and swirl to coat the pan.
- Add the thinly sliced chicken breast to the hot oil in a single layer. Let it sear without moving for 1 minute to get a bit of color, then stir or toss and continue cooking until the chicken is cooked through and no longer pink, about 3–4 minutes total depending on thickness. Transfer the cooked chicken to a plate and set aside.
- Return the skillet to medium-high heat and add the remaining 1 tablespoon olive oil. Add the thinly sliced ½ sweet onion and diced 2 large carrots. Stir-fry for 2–3 minutes, until the onion begins to soften and the carrots turn tender-crisp.
- Add the minced 2 cloves garlic to the skillet and stir constantly for 30 seconds to 1 minute, until fragrant. Be careful not to let the garlic burn.
- Add the 1 cup snow peas to the skillet and stir-fry for 1–2 minutes until bright green and crisp-tender.
- Add the drained pad thai rice noodles to the skillet, gently tossing to combine with the vegetables. If the noodles are sticking together, use tongs to separate them as you fold them through the vegetables.
- Pour the prepared sauce (⅓ cup water, ¼ cup soy sauce, 2 tablespoons rice vinegar, 2 tablespoons light brown sugar, 1 teaspoon fish sauce, 1 teaspoon sriracha) evenly over the noodles and vegetables. Toss gently to coat everything in the sauce, letting the sauce simmer briefly so it slightly reduces and clings to the noodles, about 1–2 minutes.
- Return the cooked chicken to the skillet. Toss everything together so the chicken warms up and is evenly distributed among the noodles and vegetables. Taste and adjust: add a pinch of salt or a splash more soy sauce if you prefer it saltier, or a touch more sriracha for heat.
- Stir in the ½ cup roasted salted cashews and cook for another 30 seconds so they warm through and stay crunchy.
- Remove the skillet from the heat. Transfer the Cashew Chicken Pad Thai to a large serving platter or individual plates. Sprinkle the ¼ cup thinly sliced green onion on top for a fresh finish.
Troubleshooting and tips
- If your noodles are clumped together, a quick toss with a tablespoon of oil before adding to the skillet can help separate them.
- Cook the chicken in a single layer with high heat to get a nice sear—crowding the pan results in steaming rather than browning.
- Adjust the sriracha to suit your heat tolerance. The teaspoon in this recipe provides a gentle kick without overwhelming the other flavors.
- Use roasted salted cashews for texture and a savory crunch; if you prefer less sodium, rinse them briefly and pat dry or swap for unsalted cashews, but keep the same quantity.
- For added brightness, a squeeze of fresh lime over each serving complements the sauce beautifully.
Serving suggestions
Serve this Cashew Chicken Pad Thai hot with lime wedges on the side and extra roasted cashews for garnish. A simple cucumber salad or lightly dressed green salad pairs well if you want a crisp side. Leftovers reheat well in a skillet over medium heat—add a splash of water if the noodles seem dry.
Make-ahead and storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, warm gently in a skillet over medium heat, stirring occasionally. Add a tablespoon of water if the noodles need moisture.
- Do not freeze this dish: the texture of rice noodles and snow peas can degrade when frozen and thawed.
Notes on ingredients and swaps
- Soy sauce: If you need a lower-sodium option, use a reduced-sodium soy sauce but taste and adjust the salt level accordingly.
- Fish sauce: The teaspoon adds a deep umami note. If you prefer not to use it, replace with 1 teaspoon extra soy sauce and a pinch of sea salt for depth.
- Sriracha: Swap for a chili garlic sauce or your favorite hot sauce if you want a different flavor profile.
- Protein: If you’d like to make this vegetarian, swap the chicken for extra firm tofu (pressed and pan-seared) and omit the fish sauce; increase soy sauce slightly to balance flavors.
Nutrition snapshot (per serving, approximate)
Calories will vary depending on exact brands and portion sizes, but a typical serving delivers a balanced mix of protein from the chicken, healthy fats from the cashews and olive oil, and carbohydrates from the rice noodles. Vegetables add fiber and vitamins for a satisfying meal.
Final thoughts
This Cashew Chicken Pad Thai is a comforting, easy-to-make noodle dish that brings big flavor with minimal fuss. It’s flexible enough for weeknight dinners yet tasty enough to serve when friends drop by. The sauce hits the sweet, salty, and tangy notes so beloved in Pad Thai-style dishes, while the roasted cashews give each forkful a welcome crunch. Keep the steps handy and you’ll be whipping this up as a go-to meal in no time.
Cashew Chicken Pad Thai
Ingredients
Equipment
Method
- Whisk together the sauce: combine 1/3 cup water, 1/4 cup soy sauce, 2 tablespoons rice vinegar, 2 tablespoons light brown sugar, 1 teaspoon fish sauce, and 1 teaspoon sriracha in a small bowl; set aside.
- Bring a large pot of water to a boil and cook the 8 oz pad thai rice noodles for about 4 minutes until tender; drain and rinse under cold water, then set aside.
- Heat a large high-sided skillet or wok over medium heat and add 1 tablespoon olive oil.
- Toast the cashews: add 1/2 cup roasted salted cashews to the skillet and cook, stirring, for 2–3 minutes until golden; transfer to a plate and set aside.
- Add the remaining 1 tablespoon olive oil to the skillet and heat for about 1 minute.
- Cook the chicken and vegetables: add the 18 oz thinly sliced chicken, 1/2 thinly sliced sweet onion, and 2 diced large carrots; cook, stirring occasionally, about 5 minutes until chicken is cooked through and vegetables are just tender.
- Add the minced garlic and cook, stirring, for 1 minute until fragrant.
- Add the sauce and drained noodles to the skillet and toss to combine, cooking about 1 minute to warm through and coat the noodles.
- Stir in 1 cup snow peas and 1/4 cup thinly sliced green onion and cook 1 more minute until the snow peas are warmed but still crisp.
- Serve immediately topped with the toasted cashews and additional sesame seeds if desired.
Notes
- Toast cashews before cooking the chicken to preserve their crunch.
- Rinse noodles under cold water to stop cooking and prevent sticking.
- Adjust sriracha to control the heat level.
- Slice chicken thinly for quick, even cooking.
