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Easy Chicken Pad Thai

Course: Main Dish
Author: Jennifer Locklin


  • 1 pound boneless skinless chicken breasts (about 3 to 4), cut into 1-inch cubes
  • 5 tablespoons plus 1 teaspoon Asian fish sauce
  • 1 cup water
  • 2 tablespoons lime juice
  • 1 1/2 teaspoons rice wine vinegar
  • 3 1/2 tablespoons sugar
  • 3/4 teaspoon salt
  • 1/4 teaspoon cayenne
  • 3/4 pound linguine
  • 3 tablespoons cooking oil
  • 4 cloves garlic chopped
  • 2/3 cup salted peanuts chopped fine
  • 2 cups bean sprouts
  • 1/2 cup lightly packed cilantro leaves


  • In a medium bowl, combine the fish sauce, water, 1½ tablespoons lime juice, vinegar, sugar, salt, and cayenne; set aside.
  • In a pot of boiling, salted water, cook linguine until al-dente, about 12 minutes. Drain, rinse with cool water, and set aside.
  • Meanwhile, in a wok or large frying pan, heat 1 tablespoon oil over medium-high heat.
  • Add the chicken and cook, stirring often, until just done, 3 to 4 minutes. Remove to a paper-towel lined dish; set aside.
  • Put the remaining oil in the pan, add garlic and cook, stirring constantly, for about 30 seconds, do not brown or burn.
  • Immediately add the pasta and fish-sauce mixture.
  • Cook, stirring constantly, until nearly all the liquid has been absorbed.
  • Stir in the cooked chicken.
  • Remove from heat. Stir in remaining lime juice, bean sprouts, and half the cilantro.
  • Garnish with remaining peanuts and cilantro.
  • Serve Immediately.