Chicken Pad Thai Recipe
User Reviews
4.5
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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
8 servings
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Calories
510 kcal
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Course
Main Course, Lunch
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Cuisine
Thai
Chicken Pad Thai Recipe
Description
This Chicken Pad Thai recipe features flat rice noodles cooked according to package instructions then cooled before stir-frying. Sesame and coconut oils provide a fragrant base for sautéing diced onions and thin chicken strips. Garlic and ground ginger add aromatic warmth, while shredded cabbage and carrots supply texture and freshness. The sauce is made from low-sodium soy sauce, fish sauce, and freshly squeezed lime juice, sweetened with honey to balance the flavors. After cooking the vegetables and chicken together, the noodles are combined off the heat and finished with a scrambled egg stirred in.
Peanuts add crunch and green onions or Thai basil provide fresh herbal notes. This dish offers savory, slightly sweet and sour flavors with a balance of tender noodles and crisp vegetables. It’s a satisfying and well-rounded stir-fried noodle meal.
The recipe keeps well in an airtight container refrigerated up to five days, making it convenient for meal prep. Adjust the sriracha to taste for heat.
Ingredients
- 1 pound rice noodles flat
- 3 tablespoons sesame oil toasted
- 1 tablespoon coconut oil
- 1 onion diced small (I used sweet Vidalia, medium
- 1 pound chicken breast sliced into thin long strips, boneless, skinless
- 3 to 5 cloves garlic finely minced or pressed
- 1 tablespoon ground ginger (1/2 tablespoon fresh ginger may be substituted)
- 8 ounces green cabbage about 3 to 4 loosely packed cups, thinly sliced
- 1 cup carrot shredded
- ⅓ cup soy sauce low-sodium
- ¼ cup fish sauce
- ¼ to ⅓ cup lime juice freshly squeezed
- 2 tablespoons honey or agave syrup
- 1 egg scrambled, large
- 2 tablespoons sriracha (optional and to taste)
- 3 green onions sliced into thin rounds (optionally substitute with 1/3 cup minced fresh Thai basil)
- ⅔ cup peanuts I used reduced-salt, chopped; roasted
Instructions
- Cook rice noodles according to package directions, drain, rinse under cold water; set aside.
- To a very large skillet at least 4 inches deep, add the oils (vegetable and/or olive oil may be substituted for the sesame and coconut oil), onion, and sauté the onion over medium-high heat for about 5 minutes, or until onion is beginning to soften; stir intermittently.
- Add the chicken and cook for about 3 minutes, or until done; stir and flip nearly constantly to ensure even cooking. The chicken will cook very quickly if it's sliced sufficiently thin.
- Add the garlic, ginger, and cook for about 1 minute, or until fragrant; stir nearly constantly.
- Add the cabbage, carrots, soy sauce, fish sauce, lime juice, stir to combine, cover skillet with a lid, reduce heat to medium-low, and simmer for about 3 minutes, or until cabbage wilts and softens. Remove lid and stir.
- Add the honey and stir to combine.
- Add the cooked noodles, turn off the heat, and stir well to combine.
- Add the scrambled egg, optional sriracha, and stir to combine.
- Evenly garnish with the green onions, peanuts, and serve.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 510 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 510kcal | 26% |
| Carbohydrates | 31g | 10% |
| Protein | 55g | 110% |
| Fat | 19g | 29% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 12g | 71% |
| Cholesterol | 134mg | 45% |
| Sodium | 663mg | 28% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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