Easy Chicken Pad Thai
Chicken pad Thai is a gorgeous dish and it's so easy to make! Avoid the takeout and instead make your own authentic pad Thai recipe.
Servings: 4
Equipment
- Wok or Large Pot
Ingredients
- 10 Ounces Pad Thai rice noodles
- 2 Tablespoons sesame oil
- 1 Pound chicken breast sliced into thin strips
- 2 Cups mung bean sprouts
- 1 red bell pepper thinly sliced
- 1½ Cups carrots matchstick cut
- 1 Tablespoon garlic minced
- 2 eggs beaten
- 2 green onions sliced diagonally
- ½ Cup peanuts roughly chopped
- ¼ Cup cilantro chopped
- Lime wedges for serving
For the Sauce:
- ¼ Cup brown sugar
- ¼ Cup soy sauce
- 2 Tablespoons fish sauce
- 2 Tablespoons lime juice
- 2 Tablespoons rice vinegar
- 2 Tablespoons peanut butter smooth
- 1 Teaspoon ground ginger
- ½ Teaspoon ground coriander
- ¼ Teaspoon crushed red pepper flakes
- ¼ Teaspoon black pepper
Instructions
- Cook the noodles according to the package directions, minus 1 minute so they don’t overcook with the sauce.
- While the noodles are cooking, heat a tablespoon of sesame oil in a wok or large pot and cook the chicken quickly, about 2 to 3 minutes.
- Flip the chicken and cook another 3 minutes. Remove it from the pan and keep it warm.
- Add about three-quarters of the bean sprouts, the bell pepper, carrots, and garlic, and cook for 3 minutes.
- Push the vegetables to the outside edges of the pan and add the egg in the middle.
- Scramble the egg, then remove from the heat and add the chicken back into the pan.
- Add the noodles and toss to combine.
- Mix all the sauce ingredients together and pour over the noodles and allow to heat through.
- Serve immediately with the remaining bean sprouts, and the green onions, peanuts, cilantro, and a lime wedge.
Notes
Taste as you go: Pad Thai is a combination of sweet, savory, spicy flavors, so you might need to add more lime juice, fish sauce, sugar, or soy sauce to get that perfect balance just right.
Fresh veggies only: Don't use anything canned or frozen. Fresh vegetables are the way to go!
Perfect al dente noodles: It's best to cook the noodles to al dente, as they cook for another minute later in the pad Thai sauce when you're warming them back up.
Fresh veggies only: Don't use anything canned or frozen. Fresh vegetables are the way to go!
Perfect al dente noodles: It's best to cook the noodles to al dente, as they cook for another minute later in the pad Thai sauce when you're warming them back up.
Nutrition
Calories: 550kcal | Carbohydrates: 43g | Protein: 38g | Fat: 26g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 11g | Trans Fat: 0.02g | Cholesterol: 154mg | Sodium: 1762mg | Potassium: 1050mg | Fiber: 6g | Sugar: 21g | Vitamin A: 9247IU | Vitamin C: 54mg | Calcium: 97mg | Iron: 3mg
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