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–+ servings
Chicken Pad Thai

Irresistible Chicken Pad Thai That Beats Takeout Every Time

This Chicken Pad Thai combines tender noodles, juicy chicken, and vibrant veggies for a delicious homemade experience.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Noodles
  • 8 oz Thai rice noodles Soak them properly for a perfect chewy texture.
For the Protein
  • 1 lb boneless skinless chicken breasts This is your star protein.
For the Sauce
  • 3 tbsp soy sauce Low-sodium options are great.
  • 2 tbsp dark-brown sugar Palm sugar can also be used.
  • 1 tbsp rice vinegar Substitute with apple cider vinegar if needed.
  • 2 tbsp lime juice Fresh is best.
  • 1 tbsp fish sauce Omit for vegetarian version.
For the Vegetables
  • 1 medium red bell pepper Brings color and crunch.
  • 1 cup matchstick carrots Grated can be an easy swap.
  • 1 cup bean sprouts Use napa cabbage or zucchini as alternatives.
  • 2 stalks green onions Whites for cooking, greens for garnish.
For the Finish
  • 2 large eggs Adjust quantity based on preference.
  • 1/2 cup unsalted peanuts Cashews work too.
  • 1/4 cup cilantro Substitute with scallions if desired.
  • 1 tsp red pepper flakes Adjust to taste.

Equipment

  • Wok
  • large deep sauté pan

Method
 

Cooking Instructions
  1. Soak the Thai rice noodles in hot water for about 30 minutes until soft, then drain thoroughly.
  2. Heat 2 tablespoons of vegetable oil in a wok over medium-high heat for 2-3 minutes.
  3. Sauté boneless, skinless chicken strips for about 6 minutes, then transfer to a plate.
  4. In the same pan, cook sliced red bell pepper and matchstick carrots for 1-2 minutes.
  5. Add minced garlic and white parts of green onions; stir for about 1 minute.
  6. Add soaked noodles to the pan and gently toss with the vegetables.
  7. Pour in the sauce mixture and toss everything for 1-2 minutes.
  8. Create a well in the center, crack in the eggs, and scramble until fully cooked.
  9. Remove from heat and serve topped with peanuts, green onion greens, and cilantro.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 25gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gCholesterol: 200mgSodium: 600mgPotassium: 500mgFiber: 3gSugar: 8gVitamin A: 120IUVitamin C: 60mgCalcium: 4mgIron: 10mg

Notes

Perfect for a quick weeknight dinner or an impressive meal for guests.

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