Chicken Pad Thai
User Reviews
4.6
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
4 servings
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Calories
520 kcal
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Course
Main Course
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Cuisine
Asian
Chicken Pad Thai
Description
This Chicken Pad Thai recipe begins by preparing rice noodles according to package instructions. Chicken thigh pieces are cooked in vegetable oil seasoned with salt and black pepper and combined with garlic. Eggs are scrambled separately then mixed with the chicken. The prepared noodles and Pad Thai sauce are combined in the pan to coat evenly and cook briefly. Green onions are added and rested with the mixture before mixing in fresh bean sprouts.
The dish is garnished with chopped peanuts and fresh cilantro, while lime wedges provide a bright, acidic contrast served alongside. The cooking method keeps the chicken juicy and the noodles tender yet coated with sauce, while the fresh vegetables add crunch and freshness.
The recipe notes suggest using store-bought Pad Thai sauce but offer tips to loosen thick sauces with water and enhance flavor with fish sauce and lime juice. A recommended homemade sauce contains fish sauce, tamarind paste, lime juice, rice vinegar, and sugar, adaptable to taste and spice preference with optional sriracha.
Ingredients
- 1 pound chicken thigh or breasts, cut into 1/2 inch pieces, boneless, skinless
- 1 tablespoon vegetable oil
- 1 teaspoon garlic minced
- salt to taste
- black pepper to taste
- 2 egg
- 8 ounces rice noodles
- 1 cup bean sprout
- 3 green onions cut into 1 inch pieces
- ¼ cup cilantro chopped, fresh
- ¼ cup peanut or roasted peanuts, chopped
- 4 lime wedges
- ⅔ cup Pad Thai sauce or as needed, see note for homemade
Instructions
- Prepare rice noodles according to package directions.
- Meanwhile, heat the oil in a large pan over medium high heat. Add the chicken to the pan and season with salt and pepper to taste. Cook for 5-6 minutes, stirring occasionally, until chicken is browned and cooked through. Add the garlic to the pan and cook for 30 seconds.
- Move the chicken mixture to one side of the pan and add the eggs to the empty side of the pan. Stir the eggs until scrambled and cooked through, approximately 3 minutes.
- Add the rice noodles and sauce to the pan, toss to coat evenly and cook 1 minute. Stir in the green onions and rest 1 minute. Add bean sprouts.
- Garnish with peanuts and cilantro. Serve with lime wedges.
Notes
- If the store-bought Pad Thai sauce is thick, thin it with a little water before use.
- Enhance bottled sauce flavor with added fish sauce and fresh lime juice.
- A homemade pad Thai sauce option includes fish sauce, tamarind paste, lime juice, rice vinegar, sugar, and optional sriracha for heat.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 520 kcal
% Daily Value*
| Calories | 520 | 26% |
| Carbohydrates | 68g | 23% |
| Protein | 33g | 66% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 154mg | 51% |
| Sodium | 859mg | 36% |
| Potassium | 715mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 10g | 20% |
| Vitamin A | 355IU | 7% |
| Vitamin C | 31.2mg | 35% |
| Calcium | 78mg | 8% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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