Chicken Pad Thai
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
375 kcal
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Course
Main Course
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Cuisine
Asian
Chicken Pad Thai
Description
Chicken Pad Thai starts with pounding and chopping a chicken breast into bite-sized pieces, seasoned and cooked until done. Rice noodles cooked al dente are tossed with a sauce blending ketchup, fish sauce, sugar, garlic, peanut butter, lime juice, red pepper flakes, and soy sauce, creating a sweet, tangy, and slightly spicy flavor profile. Scrambled eggs and fresh vegetables like bean sprouts and sliced onions add freshness and texture. Lastly, herbs like green onions and cilantro brighten the dish. The combination is stir-fried quickly to coat noodles fully and meld flavors. Optional peanuts add extra texture and richness.
The sauce's balance of salty, sweet, and sour elements, enriched with peanut butter's creaminess and the fire of chili flakes, gives this Pad Thai its distinctive taste. The fresh vegetables provide crispness, contrasting with the tender noodles and chicken. This stir-fry method ensures the ingredients remain vibrant and the noodles well-coated.
Serve this Pad Thai hot as a complete meal. It pairs well with a wedge of lime for extra acidity or additional crushed peanuts on top. Swapping chicken for shrimp, steak, or tofu lets you customize the dish according to preferences or dietary needs. Adding sriracha or more red pepper flakes can increase the spice level.
Storage notes from the original suggest that the dish is best eaten fresh due to the crispness of the bean sprouts and noodles but can be reheated carefully to preserve texture.
Ingredients
- 8 ounces rice noodles found in the Asian section in most grocery stores - may sub fettuccine noodles in a pinch), cooked al dente according to package instructions, flat
- 1 large chicken breast pounded to ½ inch thickness and chopped into bite-sized pieces, boneless, skinless
- salt to taste
- black pepper to taste
- 2 egg
- 1 cup bean sprouts fresh
- ⅓ cup green onion sliced
- ¼ cup white onion sliced
- ⅓ cup cilantro roughly chopped
- peanuts optional
Sauce
- ¼ cup ketchup
- 2 tablespoons fish sauce (found in the Asian section at most grocery stores)
- 2 tablespoons sugar
- 1 teaspoon garlic minced
- 1 teaspoon peanut butter
- lime juice of 1
- ½ teaspoon red pepper flakes crushed
- 1 teaspoon soy sauce
Instructions
- Season chicken with salt and pepper to taste.
- Cook chicken in a large wok or pan over medium heat, stirring throughout until cooked through (about 6-8 minutes), transfer chicken to a bowl and set aside.
- Whisk together all sauce ingredients and set aside.
- Crack eggs over preheated pan (where you cooked the chicken) and allow to fry for a bout a minute ,then break it up with a spoon and add the white onions and bean sprouts.
- Add chicken and sauce. Add noodles and toss to coat the noodles in the sauce.
- Stir in green onions and cilantro. Garnish with peanuts if desired.
Notes
- For added spice, mix in 1-2 teaspoons of sriracha sauce or extra crushed red pepper flakes.
- Chicken can be swapped with shrimp, steak, or tofu to vary the protein.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 375 kcal
% Daily Value*
| Calories | 375kcal | 19% |
| Carbohydrates | 62g | 21% |
| Protein | 19g | 38% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 118mg | 39% |
| Sodium | 1144mg | 48% |
| Potassium | 419mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 12g | 24% |
| Vitamin A | 460IU | 9% |
| Vitamin C | 8mg | 9% |
| Calcium | 39mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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