Description
This Chicken Pad Thai is a quick, comforting Thai-inspired noodle dish made right at home. Tender chicken, chewy rice noodles, and a perfectly balanced sauce come together in one pan for a meal that’s savory, tangy, lightly sweet, and finished with fresh lime and crunchy peanuts. It’s faster than takeout and perfect for busy weeknights.
Ingredients
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8 oz rice noodles
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2 tablespoons vegetable oil
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1 lb chicken breast, thinly sliced
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2 cloves garlic, minced
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2 eggs, lightly beaten
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1 cup bean sprouts
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3 green onions, sliced
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¼ cup crushed peanuts
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2 tablespoons fresh cilantro, chopped
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1 lime, cut into wedges
Pad Thai Sauce
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3 tablespoons fish sauce
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2 tablespoons tamarind paste
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1½ tablespoons brown sugar
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1 tablespoon soy sauce
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1 teaspoon chili paste (optional)
Instructions
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Soak rice noodles in warm water for 20–25 minutes until pliable; drain.
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Whisk all Pad Thai sauce ingredients together and set aside.
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Heat oil in a wok or large skillet over medium-high heat.
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Add chicken and cook 4–5 minutes until lightly golden and cooked through.
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Stir in garlic and cook until fragrant.
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Push chicken aside and gently scramble the eggs.
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Add noodles and sauce; toss until evenly coated and tender.
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Stir in bean sprouts and green onions for 1 minute.
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Remove from heat and garnish with peanuts, cilantro, and lime.
Notes
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Don’t over-soak the noodles—they’ll finish cooking in the pan.
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Taste the sauce before adding and adjust sweetness or heat as needed.
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Add lime juice just before serving for the brightest flavor.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stir-Fry
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1 plate
- Calories: 480 kcal
- Sugar: 9 g
- Sodium: 920 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 34 g
- Cholesterol: 165 mg