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If you like pad Thai, you're going to love these Pad Thai Egg Rolls - stuffed with homemade chicken pad Thai and fried (or baked) until browned and crispy, these egg rolls are amazingly delicious!
Plus...Spicy Thai Peanut Sauce. Yes, dip them in this sauce and you'll suddenly know what heaven feels like.
Sweet and savory pad Thai with juicy chicken and roasted peanuts deep fried (or baked) in an egg roll wrapper - can you ask for much more???
The boyfriend and I have been on an egg roll kick lately...we've been enjoying these Korean Egg Rolls with bulgogi beef, cheesy Southwest Egg Rolls and these absolutely divine Crawfish Egg Rolls and Japanese harumaki.
And they each come with their own incredible dipping sauce, because, well, dipping sauce. It's the best. Sometimes it just makes the egg roll.
But these Pad Thai Egg Rolls have a special place in our heart. Especially since they can be baked or fried, and are delicious either way!
PRO Tip: Make this Instant Pot pad thai and use it in this recipe!
The Ingredients
Most of the ingredients are relatively common and easy to find at your local grocery store. The full list of ingredients can be found in the recipe card at the bottom of the post.
Tamarind is what gives pad thai it's tangy flavor. I use tamarind pulp in this recipe. It's easy to use (just soak it in a little water while you prepare the rest of your ingredients), and adds that perfect "pad thai" flavor to your dish! Buy tamarind pulp (affiliate link).
I prefer chicken thighs as they tend to be juicer and more flavorful, but you can substitute chicken breast if you'd like as well.
If you've never cooked with fish sauce before, now is your chance. It adds a wonderful umami flavor to the egg rolls. I prefer to use Red Boat 40 brand as it has the best flavor. Buy fish sauce (affiliate link).
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Step By Step Instructions
Heat the coconut oil in a skillet over medium heat. Add the chicken and cook for 5-7 minutes per side, until browned and cooked through.
Remove from heat, cool, and chop into pieces.
While the chicken is cooling, mix all the pad Thai sauce ingredients in a bowl and set aside.
Cook the rice noodles according to the instructions on the package. I find different types have different instructions.
Heat the skillet to medium heat and add chicken, noodles and bean sprouts and stir, cooking for 1 minute.
Add the cilantro and peanuts and cook another 1-2 minutes.
Add the sauce and stir until combined. Cook for 1 minute and remove from heat.
And now we roll the egg rolls. Guys, if you've never done this before, it's not hard. After you do a couple, you get a rhythm and before you know it you're done.
See the photos below for a step by step tutorial to rolling egg rolls.
Place about 2 tablespoon of pad thai on an egg rolls wrapper.
Rolls the bottom end over the top and tuck it in.
Fold in the ends.
Roll it over until a roll is formed.
On the last step, wet the top corner with water before rolling the egg roll all the way up. The water will help the end stick together.
Frying Instructions
Heat the peanut oil in a dutch oven or other heavy bottomed pot (this dutch oven from Lodge is awesome and very affordable) to 350F degrees.
Add 4-5 egg rolls to the pot and fry, turning occasionally, until all sides are golden brown (about 3-5 minutes).
Drain them on a wire rack over a baking sheet lined with paper towels (helps keep the mess to a minimum). Keep them warm in a 200 degree oven while cooking the remaining egg rolls.
Serve sprinkled with crushed peanuts, cilantro and Thai Peanut Dipping Sauce.
Baking Instructions
Preheat the oven to 400F degrees.
Brush each of the egg rolls with coconut oil and bake for 20 minutes, flipping halfway through. They should be browned and crispy when done.
Serve sprinkled with crushed peanuts, cilantro and Thai Peanut Dipping Sauce.
Expert Tips
- When frying the egg rolls, don't crowd the pan or the temperature of the oil will get too low and the egg rolls will be soggy. I recommend no more than 4-5 egg at a time.
- Use a thermometer like this Thermapen to make sure the oil stays at 350F degrees (affiliate link).
- Drain the egg rolls on a wire rack over paper towels to allow them to drain properly and keep the mess to a minimum.
- Add 1-2 chopped Thai chilies if you want to add some heat to the dish.
- You can make this dish meatless by omitting the chicken.
Make Egg Rolls in Advance
Roll the egg rolls then store them in a covered dish or container in the fridge overnight.
You can also freeze the egg rolls for use in the future. Flash freeze them (place directly on a baking sheet in the freezer for 3 hours), then store in an airtight freezer bag or container for up to one month.
If you bake them from frozen, add 10 minutes to the cook time.
Make this whole Thai inspired meal by serving it with these other popular Thai dishes:
Did you make these Thai Egg Rolls? rate the recipe and leave a comment below to let me know how they turned out!
Recipe
Chicken Pad Thai Egg Rolls
Ingredients
- 18 Egg roll wrappers
- ½ pound Chicken thighs (boneless, skinless)
- 1 tablespoon Coconut Oil
- 8 ounces dried rice noodles
- 1 cup bean sprouts
- 1 tablespoon chopped cilantro
- ¼ cup peanuts chopped
Pad Thai Sauce
- 2 tablespoons Tamarind pulp
- 1 tablespoon Fish sauce
- 1 teaspoon Crushed red pepper
- 1 tablespoon Lime juice
- 2 tablespoon Coconut sugar
- 1 tablespoon Coconut milk
- 1 tablespoon Chili garlic sauce
Instructions
- Heat the coconut oil in a skillet over medium heat. Add the chicken and cook for 5-7 minutes per side, until browned and cooked through.
- Remove from heat, cool, and chop into pieces.
- While the chicken is cooling, mix all the pad Thai sauce ingredients in a bowl and set aside.
- Cook the rice noodles according to the instructions on the package. I find different types have different instructions.
- Heat the skillet to medium heat and add chicken, noodles and bean sprouts and stir, cooking for 1 minute.
- Add the cilantro and peanuts and cook another 1-2 minutes.
- Add the sauce and stir until combined. Cook for 1 minute and remove from heat.
- See the photos ABOVE IN THE POST for a step by step tutorial to rolling egg rolls.
- On the last step, wet the top corner with water before rolling the egg roll all the way up. The water will help the end stick together.
Frying Instructions:
- Heat the peanut oil in a dutch oven or other heavy bottomed pot to 350F degrees.
- Add 4-5 egg rolls to the pot and fry, turning occasionally, until all sides are golden brown (about 3-5 minutes).
- Drain them on a wire rack over a baking sheet lined with paper towels. Keep them warm in a 200 degree oven while cooking the remaining egg rolls.
- Serve sprinkled with crushed peanuts, cilantro and Thai Peanut Dipping Sauce.
Baking Instructions:
- Preheat the oven to 400F degrees.
- Brush each of the egg rolls with coconut oil and bake for 20 minutes, flipping halfway through. They should be browned and crispy when done.
Expert Tips:
- When frying the egg rolls, don't crowd the pan or the temperature of the oil will get too low and the egg rolls will be soggy. I recommend no more than 4-5 egg at a time.
- Use a thermometer like this Thermapen to make sure the oil stays at 350F degrees (affiliate link).
- Drain the egg rolls on a wire rack over paper towels to allow them to drain properly and keep the mess to a minimum.
- Add 1-2 chopped Thai chilies if you want to add some heat to the dish.
- You can make this dish meatless by omitting the chicken.
Nutrition
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