Chicken Pad Thai

Name: Chicken Pad Thai
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 Servings
Ingredients: 14 ounces rice noodles; 1/4 cup vegetable oil; 1 pound chicken breasts; 2 tablespoons soy sauce; 3 eggs; 2 tablespoons rice vinegar; 1/4 cup fish sauce; 1/3 cup white sugar; 1/2 teaspoon crushed red pepper; 1 cup bean sprouts; 3 carrots; 1/4 cup crushed peanuts; 2 green onions; 1 lime; cilantro

User Reviews

4.9

39 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
4 Servings
Calories
556 kcal
Course
Main Course
Cuisine
Thai

Chicken Pad Thai

Bianca Bennett

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Easy Chicken Pad Thai with rice noodles, scallions and peanuts in less than 30 minutes that tastes just like your favorite Thai takeout restaurant.

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Ingredients

Servings

14 ounces rice noodles
1/4 cup vegetable oil
1 pound chicken breasts , sliced very thinly
2 tablespoons soy sauce
3 eggs
2 tablespoons rice vinegar
1/4 cup fish sauce
1/3 cup white sugar
1/2 teaspoon crushed red pepper
1 cup bean sprouts
3 carrots , julienned
1/4 cup crushed peanuts
2 green onions , chopped
1 lime , cut into wedges
cilantro , for garnish (optional)

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Instructions

Add the rice noodles to boiling water for 1 minute, then turn off the heat and let sit for five minutes.
When softened rinse with cold water and set aside.
Toss the sliced chicken with the soy sauce.
Add canola oil to a wok on high heat and add the chicken without crowding the pan.
Cook for 1-2 minutes on each side, then remove the chicken from the pan (leave the oil in the pan).
Add the eggs into hot oil, and chop with a spatula into little pieces as your cooking them.
Add softened noodles, rice vinegar, fish sauce, sugar and red pepper.
Serve topped with bean sprouts, carrots, green onions and lime wedges.