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Buffalo Chicken Pad Thai

Buffalo Chicken Pad Thai

Replacing some of the pad Thai ingredients with Buffalo sauce is an interesting and fun take on the classic dish.MORE+LESS-

Make with

Progresso Breadcrumbs


tablespoons grated ginger


ounces flat rice noodles



cup cayenne hot sauce


limes, juiced (plus more for garnish)



eggs (for breading chicken)


cup Progresso™ panko bread crumbs

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  • 1

    Prep the stir fry ingredients: Slice the carrot and celery into matchstick-sized strips. Grate the ginger and mince the garlic. Chop the scallions. Break the eggs into a bowl. Soak the noodles according to package instructions, then strain and rinse.

  • 2

    Combine the sauce ingredients: Fish sauce, cayenne sauce, vinegar, lime juice, and sugar. (*Note: You can substitute your favorite store-bought Buffalo sauce for this homemade version if desired.)

  • 3

    Bread the chicken: Fill three bowls with the flour, eggs, and panko, respectively. Heat a thin layer of oil in a frying pan. Slice the chicken into nugget sized chunks, cutting the breasts across the short direction. Salt the nuggets, then dredge in flour, followed by the eggs, then the panko, repeating with each chunk of chicken until you are done. Pan fry the chicken until browned, flipping once. Slice into bite-sized strips.

  • 4

    Combine all ingredients and serve in individual bowls.

No nutrition information available for this recipe

More About This Recipe

  • Sometimes fusion food is just plain fun. That's how it is with this Buffalo Chicken Pad Thai. Tasty fun!

    Let's get one thing out of the way right off the bat. This meal is totally inauthentic.

    But guess what? It tastes like pad Thai and Buffalo Chicken combined into one amazing noodle dish! It's fun and delicious, so before the backlash begins, remember that if you hate this – it means you hate fun.

    The idea for this abomination happened when I raided the fridge late on a Saturday night and I put some leftover boneless Buffalo wings into the leftover pad Thai. Thankfully, I had the wherewithal to write down how truly awesome this experience was and set out to make a more thought-out version of it a few days later.

    When making a quick Asian stir fry like pad Thai, it's important to have all your ingredients prepped and ready before you start cooking.

    A few quick chicken cutlets enhance that buffalo chicken flavor.

    Get the stir fry going with carrots and celery first. Carrots and celery are important when you are making Buffalo anything!

    Stir in some egg.

    Then pour the sauce in. This is some fish sauce, sugar, vinegar, lime, and of course, cayenne sauce.

    At the very end, stir in the scallions, bean sprouts, and chicken. Yummmmmm.

    This thing tastes just like you would think – like a bowl of takeout pad Thai with a kick of Buffalo flavor!

    Dan Whalen pondered his sanity while enjoying this dish. He has been blogging for over 5 years at The Food in My Beard. Check Dan's Tablespoon profile often to try his recipes with creative international spins!

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Buffalo Chicken Chopped Salad

Thanks to my newly-discovered love of watching football on TV, I’m super duper excited about the Super Bowl. (I even got a vintage-inspired Patriots sweatshirt to wear on Sunday to show my team spirit.) One of my fondest Super Bowl memories is from about a decade ago in California. Dave and I took over a table in a dark, wood-paneled sports bar with my parents, and we all drank beer and chowed down on chicken wings.

There will be no beer nor chicken wings at our Super Bowl bash this year. But I wondered if I could recreate the sensation of tender chicken, spicy sauce, and cool go-alongs for a healthier version that still tastes like “junk food.” Yes, technically wings are paleo, but they’re not exactly a food that makes us healthier. The proportion of fat to protein is unfavorably tilted toward the fat end of the scale — and the traditional dipping sauce of either blue cheese or ranch dressing usually means unfavorable industrial oils and dairy.

I got busy with my food-gination (Yes, I just made up a new word!) and tinkered in the kitchen. The result: Buffalo Chicken Chopped Salad.

The wings are replaced with lean chicken breasts (“brined” in the slow cooker) so the fat in the recipe can be concentrated in two other flavor sources I consider essential: the clarified butter in the wing sauce and the homemade mayo in ranch dressing. Instead of a few sad stalks of celery on the side like an after-thought, the chicken rests on a crisp bed of chopped salad.


Easy Teriyaki Chicken Pad Thai

Make Chicken Pad Thai in a matter of minutes with our Chicken Creations® Teriyaki Chicken!


  • 2 pouches (2.6oz.) StarKist® Chicken Creations® Teriyaki
  • 2 cups cooked pad Thai rice noodles
  • ½ cup sliced mushrooms
  • ½ cup cooked edamame
  • ¼ cup shredded red cabbage
  • ¼ cup slivered carrots
  • 1 Tbsp. chopped cilantro
  • 1 Tbsp. chopped scallions (green parts)
  • 2 tsp. chopped peanuts


  • Cook Noodles according to package directions.
  • Place Pad Thai noodles in a medium bowl. (toss with a little oil if needed to keep from sticking)
  • Arrange mushrooms, edamame, cabbage, carrots and chicken on top of the noodles.
  • Sprinkle with cilantro, scallions and peanuts.
  • Toss together until well mixed and divide between 2 bowls.

Recipe Nutrition Information

2 pouches (2.6oz.) StarKist® Chicken Creations® Teriyaki

Servings Per Container: 2
2 pouches (2.6oz.) StarKist® Chicken Creations® Teriyaki Serving Size: 1 bowl (208g)
Amount Per ServingDV%*
Total Fat6g8% 6g
Saturated Fat1.5g8% 1.5g
Trans Fat0g 0g
Cholesterol40mg13% 40mg
Sodium560mg24% 560mg
Total Carbohydrate54g20% 54g
Dietary Fiber3g11%
Total Sugars4 4
Includes Added Sugars1g2%
Vitamin D0mcg0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Making Thai Chicken Salad

This salad is a matter of tossing all the ingredients in a bowl and serving. Literally the easiest dinner recipe ever!

I do like to prepare the grilled chicken ahead of time, and usually, it’s from dinner the night before. However, if you’re short on time, a More Thai Chicken Pasta Salad Toppings & Mix-Ins

You can make this recipe all your own. There are a variety of vegetables and toppings you can add to the mix and still stay true to the flavor profile. Here are a few ingredient ideas:

  • Steamed, shelled edamame
  • Sliced cucumber
  • Coleslaw mix
  • Fresh bean sprouts
  • Broccoli slaw

Storing Leftover Salad

With all the chicken, veggies, and pasta, this recipe yields quite a bit, and thankfully leftovers taste even better the next day. The bell peppers, carrots, and cabbage stay crunchy for several days, and the sauce prevents the pasta and chicken from drying out.

Once made, it will last for up to 3 days refrigerated in an airtight container, which is plenty of time for everyone to get their fill.

How to Prep-Ahead

This salad is another meal prep recipe you can make ahead and enjoy throughout the week. Start by grilling the chicken and boiling the noodles. Meanwhile, slice the bell peppers and red cabbage and prepare the Peanut Dressing.

From here, you have the option of assembling the salad or keeping the ingredients separate and storing in the refrigerator for another day.

I usually prefer to make this at the beginning of the week and use it for lunches throughout the week.

Packing Thai Chicken Salad for Lunch

The best meal prep lunches are those that can be split up into individual servings and refrigerated for a couple of days. Therefore, this salad is one of the best meal prep recipes. 🙂

You can store it in a large airtight container and serve as needed or divide it into individual meal prep containers that way, they are ready for you to grab and pack into the lunch bag.

Easy Pad Thai Spaghetti

I love pad thai. But, I never have rice noodles around. <which are clearly a MUST for pad thai> But, I do always have whole wheat spaghetti in the cupboard, so that was the inspiration for this recipe. Is hillybilly pad thai a better name?!

If you’ve followed along here much, you probably already know that my M.O. is packing more vegetables into meals. This pad thai has carrots, red pepper, and green onions – but you don’t have to stop there. Feel free to keep adding whatever veggies you like – snap peas, yellow peppers, and bean sprouts all sound incredible. Plus, edamame and peanuts. Yum.

My mom brought over an amazing salad for Mother’s Day (I know, she shouldn’t have been the one cooking but she insisted – she’s pretty amazing) and it had chopped edamame on top. I found this to be absolutely genius. Because if you’ve ever thrown edamame into your salad, you know at the end of your salad, you have a bowl full of edamame. Because they’re nearly impossible to stick with your fork, and they’re too heavy to cling to the other salad fixings….. clearly I have totally over analyzed this, so please tell me someone out there knows what I’m talking about!? So for this recipe you pulse them in a food processor or just chop them up. They end up the same texture, consistency of crushed peanuts.

While full of flavor, whole grains, healthy fats, and veggies you do want to pair this with a good protein source. Tofu will keep this vegetarian. We like salmon with it. Shrimp is a solid choice with pad thai. Get crazy!

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Buffalo Chicken Pasta


  • 1 large spaghetti squash, cut in half lengthwise
  • 2 tablespoons fat (I used duck fat)
  • 1 pound boneless, skinless chicken breasts, cubed
  • 2 garlic cloves, minced
  • 1/2 sweet onion, finely chopped
  • 1 large carrot, finely chopped
  • 2 stalks of celery, finely chopped
  • 1/2 cup hot sauce (I used Tessamae’s mild or hot wing sauce)
  • salt and pepper, to taste
  • chopped green onions, to garnish
  • sprinkle of red pepper flakes

For the mayo (this will render about 2/3 cup mayo)

  • ⅔ cup avocado oil
  • 1 egg
  • 1 teaspoon lemon juice
  • 1/2 teaspoon dijon mustard
  • 1/8 teaspoon garlic powder
  • salt and pepper, to taste


  1. Preheat oven to 415 degrees
  2. Place spaghetti squash open side down on a baking sheet. Bake for 20-25 minutes or until skin of squash is slightly soft and the threads of the squash easily come out with a fork
  3. While spaghetti squash is cooling, place a large pan over medium heat. Once pan is very hot, add fat and chicken to brown with a bit of salt and pepper. Once chicken has browned and no longer pink, remove from pan and place in a bowl
  4. In that same pan, still over medium heat, add garlic, onion, carrot and celery to the pan to cook. Sprinkle with a bit more salt. Once onion has become translucent, remove from heat.
  5. Now make the quick mayo. Add all mayo ingredients to a tall container, place an immersion blender to the bottom and turn on. Once the mixture begins to become thicker, slowly pull the immersion blender up the container to make sure mixture mixes completely.
  6. Now finish the dish off by adding the spaghetti squash threads to the pan, along with chicken, mayo, and hot sauce to the pan. Mix together and sprinkle with a bit more salt and pepper. Garnish with green onions and red pepper flakes..

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Can You Freeze Spaghetti Squash Casserole Recipes?

Yes, you can freeze this baked spaghetti squash casserole. Let it cool completely, top with foil and freeze for 2-3 months.

You can bake right from frozen for 30-40 minutes, or thaw first and bake for 15-20 minutes, until hot and bubbly.

Baked Buffalo Chicken Tenders (Paleo/Whole30)

Whole30 buffalo chicken tenders just require 10 ingredients and 30 minutes to make. They are double breaded with simple ingredients you probably already have on hand and then baked in the oven, making them a healthy alternative to your typical fried version. There are a few steps to make the breading and get everything set up, but once you have your assembly line set up, it is easy sailing and they come together quickly.

First start out by making your breading. In a high powdered blender, add your cashews and pulse until coarsely ground. You don’t want a fine flour, but still want some texture to the mixture – most will be ground, but you want some texture with small pieces of nuts in there. This will add crunch to your breading.

Mix together the ground cashews, shredded coconut, spices, and salt and pepper on a plate. Next make your egg wash. Whisk together your eggs and hot sauce until combined. Then step up all your assembly line – have your egg wash in one bowl, your coconut flour in another, and your breading on a plate.

Bread the chicken by rolling it in the coconut flour to fully cover. Then dip it in the egg wash mixture, fully coating. Finally roll in the cashew and coconut breading, making sure to fully coat. Place on a parchment paper lined baking sheet and repeat with the remaining chicken.

Bake for 20-25 minutes until chicken is cooked through. And then serve with your favorite dip! We love to serve them with blue cheese (if not on a Whole30) or ranch, carrot sticks, celery sticks, and some homemade buffalo sauce to get that extra kick!

Substitutions for Buffalo Chicken Tenders

This recipe is pretty straight forward and can be changed up to your liking. Here are a few suggestions I have: