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Chicken Pad Thai

Chicken Pad Thai

The ultimate comfort food, Chicken Pad Thai is the perfect blend of savory, sweet, and tangy flavors. Tender chicken, chewy noodles, and fresh veggies come together in this easy weeknight dinner. You won't want to miss out on trying this dish tonight!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Thai
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound boneless skinless chicken cut into bite-sized pieces
  • 8 ounces pad Thai noodles (rice noodles)
  • 2 tablespoons peanut oil or coconut oil
  • 3 large eggs
  • 6 green onions chopped
  • 2 cups mung bean sprouts
  • 2 cloves garlic minced
  • 1/4 cup brown sugar packed
  • 1/4 cup soy sauce
  • 1/4 cup fresh lime juice
  • 2 tablespoons fish sauce
  • 1 tablespoon creamy peanut butter (optional)
  • 3-5 teaspoons chile garlic sauce
  • 1/3 cup fresh cilantro leaves
  • 1/3 cup peanuts lightly chopped

Equipment

  • Wooden Spoon
  • Mixing Bowl
  • Skillet
  • Frying Pan
  • Chef's Knife

Method
 

  1. Place the noodles in a large bowl. Completely cover them with cold water and soak for 25 to 35 minutes, until slightly pliable.
  2. In a separate bowl, mix the sauce ingredients together. Set aside. If adding the peanut butter, it won't completely mix in until heated.
  3. Generously salt and pepper the chicken pieces. Set a wok or large deep pan over medium heat and add the oil. Sauté the chicken until mostly cooked, 3 to 5 minutes.
  4. Stir in the garlic, green onions, and bean sprouts. Cook for 1 to 2 minutes. Push the ingredients to the sides, and scramble the eggs in the middle of the pan until firm. Mix together.
  5. Drain the noodles well, then add the noodles and sauce. Stir gently to incorporate, cooking another 3 to 5 minutes, careful not to overcook the noodles. Add 2 to 4 tablespoons water if needed. Serve warm topped with peanuts and cilantro.

Notes

  • Tip 1: Adding a little peanut butter to the sauce gives the Pad Thai a deeper, richer flavor. It is not necessary, but delicious!
  • Tip 2: These leftovers will last in an airtight container in the fridge for about 2 to 3 days before the noodles start to get soggy.
  • Tip 3: Reheat leftover Pad Thai in the microwave, or just eat it cold from the fridge. It’s delicious!
  • Tip 4: To Freeze: Store this recipe in a suitable freezer container and keep it in the freezer for 3 to 6 months. Let it thaw out in the fridge overnight before rewarming gently.
  • Tip 5: Be aware that the noodles will be a bit softer, but still flavorful!