Description
A quick and flavorful take on the classic Thai street food, this Chicken Pad Thai combines tender chicken, rice noodles, eggs, crunchy bean sprouts, and a sweet-savory sauce. It’s a satisfying, vibrant dish you can make at home in under 30 minutes.
Ingredients
For the Pad Thai:
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8 ounces flat rice noodles (or substitute fettuccine noodles), cooked al dente
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1 large boneless skinless chicken breast, pounded to ½-inch thickness and chopped into bite-sized pieces
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Salt and pepper, to taste
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2 eggs
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1 cup fresh bean sprouts
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1/3 cup sliced green onions
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1/4 cup sliced white onions
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1/3 cup cilantro, roughly chopped
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Optional: chopped peanuts, for garnish
For the Sauce:
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1/4 cup ketchup
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2 tablespoons fish sauce
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2 tablespoons sugar
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1 teaspoon minced garlic
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1 teaspoon peanut butter
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Juice of 1 lime
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1/2 teaspoon crushed red pepper flakes
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1 teaspoon soy sauce
Instructions
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Cook rice noodles according to package instructions until al dente. Drain and set aside.
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In a small bowl, whisk together all sauce ingredients. Set aside.
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Heat a large pan or wok over medium-high heat. Add a splash of oil, then season chicken with salt and pepper. Sauté until cooked through and lightly golden. Remove from pan and set aside.
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In the same pan, add a bit more oil if needed. Crack in the eggs and scramble until just set.
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Add the cooked noodles to the pan along with the chicken and sauce. Toss everything together to coat well.
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Stir in bean sprouts, green onions, and white onions. Cook for 1–2 more minutes until heated through.
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Remove from heat and stir in cilantro.
- Serve hot, garnished with chopped peanuts and extra lime wedges if desired.
Notes
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Adjust spice by increasing or decreasing the red pepper flakes.
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For a vegetarian version, omit chicken and fish sauce; substitute with tofu and extra soy sauce.
- Pad Thai is best served fresh but can be stored in the fridge for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Thai