Pad Thai (with Chicken or Shrimp)

Name: Pad Thai (with Chicken or Shrimp)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 5 servings
Ingredients: 10 oz Thai rice noodles; 1 lb boneless skinless chicken breasts, sliced into small strips, or 1 lb extra large shrimp; 2 Tbsp vegetable oil; 1/4 cup packed dark-brown sugar; 1/4 cup soy sauce; 2 Tbsp rice vinegar; 1 Tbsp lime juice; 1 Tbsp fish sauce; 1 red bell pepper; 1 1/2 cups matchstick carrots; 2 cloves garlic; 5 green onions; 2 cups bean sprouts; 3 large eggs; 1/2 cup unsalted peanuts; 1/3 cup cilantro; red pepper flakes and sesame seeds

User Reviews

4.9

390 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings
5 servings
Course
Main Course
Cuisine
Thai

Pad Thai (with Chicken or Shrimp)

Iris Warren

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This is such a flavorful, hearty, approachable Pad Thai that anyone can make! It's made with ingredients you can find at the regular grocery store and it's sure to leave you craving more!

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Ingredients

Servings

10 oz Thai rice noodles
1 lb boneless skinless chicken breasts, sliced into small strips, or 1 lb extra large shrimp, peeled and deveined
2 Tbsp vegetable oil
1/4 cup packed dark-brown sugar
1/4 cup soy sauce
2 Tbsp rice vinegar
1 Tbsp lime juice
1 Tbsp fish sauce
1 red bell pepper, sliced into thin strips and strips halved
1 1/2 cups matchstick carrots
2 cloves garlic, minced
5 green onions, whites minced, greens sliced into 1-inch pieces
2 cups bean sprouts
3 large eggs
1/2 cup unsalted peanuts, chopped
1/3 cup cilantro, chopped
red pepper flakes and sesame seeds (optional)

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Instructions

Prepare rice noodles according to directions listed on package. In a mixing bowl, whisk together brown sugar, soy sauce, rice vinegar, lime juice and fish sauce, set aside.
While noodles are cooking, heat oil in a wok or a 12-inch deep saute pan set over medium-high heat. Add chicken and saute until cooked through, about 6 minutes. If using shrimp cook about 1 1/2 minutes per side or until opaque.
Transfer to a plate, leaving oil in pan. Add bell pepper and carrots saute 1 - 2 minutes then add garlic, green onions and bean sprouts saute 1 minute longer.
Push veggies to edges of pan and crack eggs into center. Cook and scramble until eggs have cooked through. Add in chicken, noodles and sauce and toss everything together and cook 1 - 2 minutes.
Serve warm topped with cilantro, peanuts and optional red pepper flakes and sesame seeds.

Notes

If you like it extra saucy you can double the sauce mixture.
For a creamy, peanuty sauce you can add 2 Tbsp peanut butter to mixture.
If you can't find bean sprouts they can be omitted or you can replace with napa cabbage.