Description
A delicious and easy-to-make Pad Thai recipe featuring tender chicken, savory rice noodles, crunchy peanuts, and a tangy sauce. Perfect for a weeknight meal!
Ingredients
Scale
- 8 ounces dried flat rice noodles
- 1 tablespoon vegetable oil
- 8 ounces boneless, skinless chicken breast, thinly sliced
- 2 cloves garlic, minced
- 1/4 cup Pad Thai sauce (store-bought or homemade)
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- 1/4 teaspoon red pepper flakes (optional)
- 2 large eggs, lightly beaten
- 1 cup bean sprouts
- 1/2 cup chopped roasted peanuts
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped green onions
- Lime wedges for serving
Instructions
- Cook rice noodles according to package directions. Drain and rinse with cold water.
- In a small bowl, whisk together Pad Thai sauce, soy sauce, fish sauce, brown sugar, lime juice, and red pepper flakes (if using). Set aside.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
- Add garlic to the skillet and cook until fragrant, about 30 seconds.
- Push garlic to one side of the skillet. Pour beaten eggs into the other side and scramble until cooked.
- Add the drained noodles and the prepared sauce to the skillet. Toss to combine and heat through, about 2-3 minutes.
- Return the cooked chicken to the skillet. Add bean sprouts and toss everything together until well combined and heated through.
- Serve immediately, garnished with chopped peanuts, cilantro, green onions, and lime wedges.
Notes
- For a vegetarian option, substitute tofu for chicken and use a vegetarian fish sauce or extra soy sauce.
- Adjust the amount of sugar, lime juice, and red pepper flakes to your taste.
- If you don’t have Pad Thai sauce, you can make your own by combining 3 tablespoons of tamarind paste, 2 tablespoons of fish sauce, 2 tablespoons of brown sugar, and 1 tablespoon of soy sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 15g
- Sodium: 1200mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 150mg