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–+ servings
Chicken Pad Thai

Quick and Flavorful Chicken Pad Thai You'll Love

This Chicken Pad Thai combines tender chicken and vibrant vegetables, creating a deliciously satisfying dish perfect for busy nights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Noodles
  • 8 ounces flat rice noodles Substitute with fettuccine noodles if necessary.
For the Chicken
  • 1 large boneless skinless chicken breast Pound to ½ inch thickness for even cooking.
  • salt & pepper Essential for seasoning.
For the Eggs
  • 2 eggs Add richness to the dish.
For the Vegetables
  • 1 cup fresh bean sprouts Adds crunch; can substitute with shredded cabbage.
  • ⅓ cup sliced green onions For flavor and garnish.
  • ¼ cup sliced white onions Adds sweetness and crunch.
  • ⅓ cup chopped cilantro Omit or substitute with parsley if desired.
Optional
  • peanuts For garnish, adds flavor.
For the Sauce
  • ¼ cup ketchup Base sweetness.
  • 2 tablespoons fish sauce Adds umami depth.
  • 2 tablespoons sugar Balances flavors.
  • 1 teaspoon minced garlic Infuses aroma.
  • 1 teaspoon peanut butter Adds richness.
  • Juice of 1 lime Provides acidity.
  • ½ teaspoon crushed red pepper flakes Optional for heat.
  • 1 teaspoon soy sauce Enhances umami.

Equipment

  • large wok

Method
 

Step-by-Step Instructions
  1. Season the pounded chicken breast with salt and pepper. Heat a large wok over medium heat and add oil. Cook chicken for 6-8 minutes until golden brown, then set aside.
  2. In a bowl, whisk together the sauce ingredients: ketchup, fish sauce, sugar, minced garlic, peanut butter, lime juice, red pepper flakes, and soy sauce. Set aside.
  3. Return wok to medium heat and crack in the eggs. Fry for about one minute, breaking them apart until scrambled. Push to one side.
  4. Add white onions and bean sprouts to the wok, stir for 2-3 minutes until fragrant. Mix in the scrambled eggs.
  5. Return the cooked chicken to the wok and pour in the sauce. Toss everything until well-coated. Cook for 2-3 minutes.
  6. Add cooked and drained rice noodles to the wok. Toss thoroughly with the chicken, vegetables, and sauce. Cook for another 2 minutes.
  7. Stir in green onions and cilantro. Optionally top with peanuts before serving hot.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 25gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 7gMonounsaturated Fat: 5gCholesterol: 180mgSodium: 900mgPotassium: 500mgFiber: 2gSugar: 5gVitamin A: 10IUVitamin C: 15mgCalcium: 2mgIron: 10mg

Notes

Watch the rice noodles to avoid overcooking. Keep the flavors bright by adding fresh herbs at the end for maximum flavor.

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