Description
This Chicken Pad Thai recipe is a delicious and easy-to-make Thai noodle dish that is perfect for a quick weeknight dinner. Tender rice noodles are stir-fried with juicy chicken, eggs, and a flavorful sauce made with fish sauce, soy sauce, and brown sugar. Topped with crunchy peanuts, fresh cilantro, and a squeeze of lime, this dish is a burst of flavors in every bite.
Ingredients
Scale
Main Ingredients:
- 8 ounces flat rice noodles
- 2 tablespoons vegetable oil
- 1 pound boneless skinless chicken breast (thinly sliced)
- 2 eggs (lightly beaten)
- 3 cloves garlic (minced)
- 1 cup bean sprouts
- 3 green onions (sliced)
- 1/4 cup chopped peanuts
- 1/4 cup fresh cilantro (chopped)
- 1 lime (cut into wedges)
For the sauce:
- 3 tablespoons fish sauce
- 2 tablespoons brown sugar
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon lime juice
- 1/2 teaspoon red pepper flakes (optional)
Instructions
- Prepare Noodles: Soak the rice noodles in hot water until tender, then drain and set aside.
- Make Sauce: Whisk together fish sauce, brown sugar, soy sauce, rice vinegar, lime juice, and red pepper flakes.
- Cook Chicken: Brown chicken in oil, then set aside.
- Cook Eggs and Noodles: Cook garlic, add eggs, noodles, and sauce, then return chicken to the pan.
- Finish Dish: Add bean sprouts and green onions, toss, and serve topped with peanuts, cilantro, and lime wedges.
Notes
- For a vegetarian version, omit the chicken and fish sauce and use tofu and a plant-based soy sauce alternative.
- Adjust spice level by increasing or reducing red pepper flakes.
- Best served fresh, but leftovers can be reheated in a skillet with a splash of water.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 plate
- Calories: 520
- Sugar: 9g
- Sodium: 980mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 155mg
