Chicken Pad Thai

Name: Chicken Pad Thai
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 3 people
Ingredients: 8 oz (230g) dry skinny rice sticks; 2 tablespoons oil; 2 cloves garlic; 8 oz (230g) skinless and boneless chicken breast; 2 oz (60g) fried tofu; 2 eggs; 8 oz (230g) bean sprouts; 1 stalk scallion; 1 tablespoon crushed roasted peanuts; 1 lime; 3 1/2 tablespoons fish sauce; 3 tablespoons Chinese rice vinegar; 1 1/2 teaspoons chili powder; 2 1/2 tablespoons sugar; 3 tablespoons water

User Reviews

4.6

63 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
20 mins
Servings
3 people
Calories
604 kcal
Course
Main Course
Cuisine
Thai

Chicken Pad Thai

Kelsey Carr

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Chicken Pad Thai - quick and easy Pad Thai with chicken. Learn how to make this amazing Thai stir-fried noodles with a sweet and savory homemade Pad Thai sauce. It's so good you don't need another takeout again.

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Ingredients

Servings

8 oz (230g) dry skinny rice sticks or Pad Thai Noodles
2 tablespoons oil
2 cloves garlic minced
8 oz (230g) skinless and boneless chicken breast sliced
2 oz (60g) fried tofu cut into pieces
2 eggs lightly beaten
8 oz (230g) bean sprouts
1 stalk scallion cut into 2-inch (5 cm) lengths
1 tablespoon crushed roasted peanuts
1 lime cut into wedges

Pad Thai Sauce:

3 1/2 tablespoons fish sauce
3 tablespoons Chinese rice vinegar preferred or apple cider vinegar
1 1/2 teaspoons chili powder
2 1/2 tablespoons sugar
3 tablespoons water

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Instructions

Cook the skinny rice sticks according to the package directions. Strain in a colander and rinse under cold running water until the noodles cool. Set aside to drain.
Prepare the Pad Thai Sauce by mixing all the ingredients together. Set aside.
Heat the oil in a wok or skillet over high heat. Add the garlic and stir-fry until aromatic. Add the chicken and tofu, and continue stirring. As soon as the chicken changes color, add the rice sticks and stir continuously for 30 seconds. Use a spatula to push all the ingredients to one side of the wok or skillet.
Add the eggs and let them cook for about 1 minute or until the bottom sets. Fold the noodles over the eggs, then add the sauce. Stir continuously until everything is well combined. Add the bean sprouts and scallions, and give a few quick stirs. Turn off the heat and top the noodles with crushed peanuts. Serve immediately with lime wedges.

Notes

If you want to make it with Shrimp, check out my Shrimp Pad Thai recipe.

Nutrition Information

Show Details

Serving 3people Calories 604kcal (30%) Carbohydrates 83g (28%) Protein 28g (56%) Fat 17g (26%) Saturated Fat 9g (45%) Cholesterol 157mg (52%) Sodium 1954mg (81%) Fiber 4g (16%) Sugar 14g (28%)