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Cashew Chicken Pad Thai

This Cashew chicken pad Thai is even better than takeout, full of delicious chicken breast, sweet and savory sauce, and pad Thai noodles.

Cashew Chicken Pad Thai in a bowl with chopsticks.

Do you love ordering pad thai from your favorite restaurant, but you’re trying to cut down on dining out? 

This cashew chicken pad thai is so easy to make at home–and since you can control the ingredients, you can make it as spicy or mild as you like!

​​The combination of tender chicken, nutty cashews, and chewy noodles tossed in a savory, salty, spicy sauce is simply irresistible.

So next time you reach for the takeout menu, try making this cashew chicken pad thai instead!

Ingredients to make Cashew Chicken Pad Thai on a table.
Cashew Chicken Pad Thai sauce ingredients.

Ingredients for cashew chicken pad thai

For sauce: 

  • Soy sauce – Soy sauce will add the perfect amount of saltiness and umami.
  • Water – Water will help thin the sauce and coat our noodles and veggies. 
  • Rice vinegar – Rice vinegar will add a slight tanginess and brightness to the sauce. 
  • Brown sugar – Brown sugar will add a subtle sweetness to the sauce.
  • Fish sauce – Fish sauce is salty and has a funky umami flavor.
  • Sriracha – Sriracha will give our sauce a spicy kick!

For pad thai: 

  • Pad thai rice noodles – These chewy noodles are perfect to hold our sauce.
  • Olive oil – This is the fat of choice for our dish to cook up our veggies perfectly.
  • Salted cashews – Salted cashews give a great nutty, salty crunch to our dish.
  • Chicken breast – Sliced thin to absorb all of these delicious flavors, chicken breast is a great protein!
  • Sweet onion and garlic – Classic ingredients that will add earthiness to the dish.
  • Veggies – I’ve used carrots and snap peas here for their crunchiness.
  • Green onion – Green onion will give our noodles a mild onion flavor.
Chicken and carrots in a skillet.
Cashew Chicken Pad Thai in a skillet.

What is pad thai?

Pad Thai is a popular Thai dish made from stir-fried noodles, protein, and veggies, and is often considered the national dish of Thailand! 

Cashew Chicken Pad Thai with a hand holding chopsticks picking up the noodles.

What is sriracha?

Sriracha is a hot chili sauce made from a mixture of chili paste, garlic, vinegar, salt, and sugar. 

It’s a delicious condiment to use anytime you want a sweet, salty, and spicy kick.

Here are a few great ways to use sriracha:

  • On top of eggs
  • In sandwiches
  • Marinades for meats
  • Mixed with ketchup for french fries
Cashew Chicken Pad Thai sprinkled with sesame seeds.

Storage and leftovers 

Any leftover cashew chicken pad thai can be stored in an airtight container in the refrigerator for up to 3 days.

To reheat, simply place in a microwave-safe dish and cover loosely with a damp paper towel, and heat for 2-3 minutes or until heated thoroughly.

Cashew Chicken Pad Thai in a bowl with chopsticks.

More Asian-inspired recipes

Cashew Chicken Pad Thai

Author: Brandy O’Neill – Nutmeg Nanny
This Cashew chicken pad Thai is even better than takeout, full of delicious chicken breast, sweet and savory sauce, and pad Thai noodles.
5 from 1 vote
Print Pin
Servings 4 servings


For sauce:

  • cup water
  • ¼ cup soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons light brown sugar
  • 1 teaspoon fish sauce
  • 1 teaspoon sriracha

For noodles

  • 1 package 8 ounces pad thai rice noodles
  • 2 tablespoons olive oil divided
  • ½ cup roasted salted cashews
  • 1 8 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


For the Sauce 

  • Add all of the ingredients to a small bowl and whisk to combine. Set aside until ready to use. 

For the Pad Thai 

  • Bring a large pot of water to a boil. Cook the rice noodles for 4 minutes and then drain and rinse them under cold water. Set aside. 
  • Heat a large high-sided skillet (or wok) over medium heat.
  • Add 1 tablespoon of olive oil and let it heat for a minute.
  • Next, add the cashews and cook for 2-3 minutes, until the cashews are toasted and golden brown. Remove the toasted cashews to a plate and set aside. 
  • Add the remaining tablespoon of olive oil to the skillet and allow it to heat for an additional minute. 
  • Next add the chicken breast, onion, and carrots. Cook for 5 minutes, or until the chicken is fully cooked all the way through and the vegetables are just tender. 
  • Next, add the garlic. Stir and cook for an additional minute. 
  • Add the sauce and noodles to the pan and toss to combine. Cook for an additional minute, to warm the noodles. 
  • Lastly, add the snow peas and green onion. Cook for one more minute, just until the snow peas are warmed through. 
  • Serve immediately garnished with additional chopped cashews and sesame seeds, if desired. 
  • Store any leftovers in an airtight container in the fridge for up to three days. 


Serving: 1g | Calories: 281kcal | Carbohydrates: 32g | Protein: 7g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 12g | Sodium: 1168mg | Fiber: 3g | Sugar: 11g
Course Main Course
Cuisine Asian
Keyword asian fusion food, asian noodle dishes, cashew chicken, chicken pad thai, pad thai
Did you try this recipe?Leave a comment and 5 star review!
Cashew Chicken Pad Thai pin for Pinterest.

About Brandy!

I am a food lover and recipe developer bringing you delicious recipes that taste great and are easy to make! My food is inspired by travels around the world and my love of flavorful food. A list of things that make me happy: cats, Coke Zero, houseplants, and travel. Read more...

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