Easy Chicken Pad Thai
Easy Chicken Pad Thai made with rice noodles, chicken, eggs, bean sprouts, and a tangy homemade sauce. A fast weeknight stir fry ready in about 35 minutes.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 1x
- Category: Main Dish
- Cuisine: Thai
Ingredients
Scale
- 8 ounces flat rice noodles
- 3 tablespoons vegetable oil (divided)
- 6 cloves garlic (minced)
- 1 teaspoon crushed red pepper flakes
- 1 pound boneless skinless chicken thighs (cut into small bite-size pieces)
- 2 large eggs (lightly beaten)
- 1 cup fresh bean sprouts
- 1 red bell pepper (thinly sliced)
- 1/3 cup green onion (sliced)
- 1/3 cup dry roasted peanuts (roughly chopped, divided)
- 2 limes (cut into wedges)
- 1/2 cup fresh cilantro (chopped)
For the Pad Thai Sauce:
- 3 tablespoons fish sauce
- 1 tablespoon soy sauce
- 2 tablespoons creamy peanut butter
- 4 tablespoons light brown sugar (packed)
- 3 tablespoons tamarind paste (or rice vinegar)
- 2 tablespoons Sriracha hot sauce (or to taste)
Instructions
- Cook the rice noodles according to package directions until just tender. Drain and rinse under cold water. Set aside.
- In a small bowl, whisk together the fish sauce, soy sauce, peanut butter, brown sugar, tamarind paste (or rice vinegar), and Sriracha until smooth. Set aside.
- Heat 1 1/2 tablespoons of oil in a wok or over medium-high heat. Add the chicken in a single layer and sear for about 3 minutes without stirring.
- Flip the chicken pieces and cook for 1 additional minute, or until cooked through.
- Immediately add the minced garlic and crushed red pepper flakes. Sauté with the chicken for about 30 seconds, stirring constantly to prevent burning.
- Push the chicken mixture to one side of the pan. Add the remaining oil to the empty side, then pour in the beaten eggs. Scramble the eggs, breaking them into small pieces as they cook.
- Add the cooked noodles, prepared sauce, bean sprouts, and most of the chopped peanuts to the pan, reserving some peanuts for garnish. Toss thoroughly to combine and heat through.
- Remove from heat and garnish with sliced green onions, remaining peanuts, chopped cilantro, and lime wedges. Serve immediately.
Notes
Substitutions:
- Substitute boneless, skinless chicken breast for chicken thighs.
- Use peeled shrimp or cubed firam tofu in place of chicken.
- Almond butter may be used instead of peanut butter.
- If tamarind paste is unavailable, substitute rice vinegar and add 1 teaspoon additional brown sugar.
- Use tamari or gluten-free soy sauce for a gluten-free version.
Serving Suggestions and Pairings:
- Serve with additional lime wedges and extra Sriracha.
- Pair with fresh spring rolls, Thai cucumber salad, or steamed edamame.
- Complements Thai iced tea or sparkling water with lime.
Storage and Freezing:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a skillet over medium heat with a small splash of water to loosen the noodles.
- Freezing is not recommended, as rice noodles may become soft and lose texture after thawing.
Nutrition
- Calories: 708
- Sugar: 22
- Sodium: 1829
- Fat: 28
- Saturated Fat: 5
- Carbohydrates: 81
- Fiber: 6
- Protein: 35
- Cholesterol: 201
Find it online: https://jennifercooks.com/easy-chicken-pad-thai/