Chicken Pad Thai
A quick and flavorful dish featuring tender rice noodles, juicy chicken, fresh vegetables, and a savory-sweet sauce, ready in just 30 minutes.
Equipment
- Wok or Large Skillet
- Mixing Bowls:
Ingredients
- 8 oz flat rice noodles (or fettuccine noodles as a substitute, cooked al dente)
- 1 large boneless, skinless chicken breast (pounded to ½ inch thickness and cut into bite-sized pieces)
- Salt and pepper (to taste)
- 2 large eggs
- 1 cup fresh bean sprouts
- ⅓ cup sliced green onions
- ¼ cup sliced white onions
- ⅓ cup roughly chopped cilantro
- Optional: chopped peanuts for garnish
- ¼ cup ketchup for the sauce
- 2 Tbsp. fish sauce for the sauce
- 2 Tbsp. sugar for the sauce
- 1 tsp. minced garlic for the sauce
- 1 tsp. peanut butter for the sauce
- Juice of 1 lime for the sauce
- ½ tsp. crushed red pepper flakes for the sauce
- 1 tsp. soy sauce for the sauce
Instructions
- Cook the rice noodles according to package instructions until al dente. Drain and set aside.
- Season the chicken with salt and pepper. Heat a large wok or skillet over medium heat and add oil.
- Add the chicken and stir-fry for 6-8 minutes until golden brown and cooked through. Transfer to a bowl and keep warm.
- In a mixing bowl, whisk together ketchup, fish sauce, sugar, garlic, peanut butter, lime juice, red pepper flakes, and soy sauce until smooth.
- In the same pan, crack in the eggs and cook undisturbed for 1 minute, then scramble and add sliced onions and bean sprouts.
- Add the cooked chicken back to the pan along with the sauce. Stir to combine and coat everything in the sauce.
- Add the drained noodles and toss to combine, ensuring the noodles soak up the sauce.
- Fold in the green onions and cilantro. Serve immediately, garnished with chopped peanuts and lime wedges if desired.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.