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Chicken Pad Thai Recipe

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3.8 from 14 reviews

  • Author: Sara
  • Total Time: 30 minutes
  • Yield: 6 servings

Description

This Chicken Pad Thai recipe offers a vibrant and flavorful twist on the classic Thai street food staple. Prepared in just 30 minutes, it features tender strips of chicken breast sautéed with fresh vegetables and rice noodles, all tossed in a tangy, sweet, and spicy homemade sauce. Garnished with crunchy peanuts and fresh cilantro, this dish delivers a satisfying balance of tastes and textures that’s perfect for a quick and delicious weeknight meal.

Ingredients

Sauce Ingredients

  • 6 tablespoons brown sugar
  • 6 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 4 teaspoons chili garlic sauce or sriracha sauce
  • Juice of 1 lime

Main Ingredients

  • 12 ounces Thai rice noodles
  • 1 1/2 pounds chicken breasts (sliced into thin strips)
  • 2 tablespoons oil (divided)
  • 3 eggs (beaten)
  • 1 red bell pepper (sliced thin)
  • 2 cups bean sprouts
  • 1 cup matchstick carrots
  • 2 green onions (chopped)
  • ¼ cup peanuts (chopped)
  • Cilantro for garnish

Instructions

  1. Prepare the sauce: In a bowl, combine the brown sugar, soy sauce, rice vinegar, chili garlic sauce or sriracha, and lime juice. Stir until the sugar dissolves and set aside.
  2. Cook the noodles: Prepare the Thai rice noodles according to the package instructions. Drain and set aside.
  3. Cook the chicken: Heat 1 tablespoon of oil in a large non-stick skillet over medium-high heat. Add the sliced chicken breasts and cook for 4 to 6 minutes until fully cooked and lightly browned. Remove the chicken from the pan and set aside.
  4. Scramble the eggs: In the same skillet, heat 1 teaspoon of oil. Pour in the beaten eggs and scramble until fully cooked. Remove the eggs from the pan and set aside with the chicken.
  5. Sauté the vegetables: Add 2 teaspoons of oil to the skillet and sauté the sliced red bell pepper for 1 to 2 minutes. Then add the bean sprouts and matchstick carrots, cooking for an additional 1 to 2 minutes until the vegetables are tender-crisp.
  6. Combine all ingredients: Return the drained noodles, cooked chicken, scrambled eggs, and prepared sauce to the skillet. Toss everything together and cook for another minute to allow the flavors to meld and the dish to heat through.
  7. Serve: Transfer the Pad Thai to serving plates and garnish with chopped peanuts, fresh cilantro, and chopped green onions. Enjoy immediately.

Notes

  • You can substitute chicken breasts with chicken thighs or shrimp for different variations.
  • If you prefer a spicier dish, increase the amount of chili garlic sauce or sriracha.
  • For a vegetarian version, omit the chicken and use tofu instead.
  • Make sure not to overcook the noodles to avoid them becoming mushy.
  • If peanuts are a concern due to allergies, substitute with toasted cashews or omit entirely.
  • Use gluten-free soy sauce to make this recipe gluten-free.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Thai

Find it online: https://sarabaking.com/chicken-pad-thai-recipe/