Description
A delicious and easy Chicken Pad Thai recipe that brings the flavors of Thailand to your kitchen. Tender rice noodles stir-fried with juicy chicken, crunchy veggies, and a savory-sweet sauce, topped with peanuts and lime for a burst of freshness.
Ingredients
Scale
Main Ingredients:
- 8 ounces flat rice noodles
- 2 tablespoons vegetable oil
- 1 pound boneless, skinless chicken breast (thinly sliced)
- 2 garlic cloves, minced
- 2 eggs, lightly beaten
- 1 cup bean sprouts
- 1/2 cup shredded carrots
- 3 green onions, sliced
- 1/4 cup roasted peanuts, chopped
- lime wedges for serving
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 teaspoons Sriracha or chili garlic sauce (optional)
Instructions
- Cook the Rice Noodles: Prepare the rice noodles according to package instructions, rinse, and set aside.
- Make the Sauce: Whisk together fish sauce, brown sugar, soy sauce, rice vinegar, lime juice, and Sriracha; set aside.
- Stir-Fry: Cook chicken in oil until browned. Add eggs, scramble, then mix in noodles, sauce, bean sprouts, carrots, and green onions. Cook until heated through.
- Serve: Top with peanuts and lime wedges before serving.
Notes
- Marinate chicken in sauce for extra flavor before cooking.
- Use tamari and gluten-free fish sauce for a gluten-free version.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 470
- Sugar: 9 g
- Sodium: 780 mg
- Fat: 16 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 155 mg
