Description
A delicious Pad Thai recipe made with rice noodle sticks, chicken, and a flavorful sauce.
Ingredients
Scale
- 1 pound rice noodle sticks
- 3/4 cup prepared pad Thai sauce
- 1/3 cup fish sauce
- 3 tablespoons canola or vegetable oil, plus more as needed
- 2 small chicken breasts, sliced 1/4-inch thick
- 3 large eggs, beaten
- 8 scallions, cut into 1 1/2-inch segments
- 1 1/2 cups mung bean sprouts
- 1/4 cup dry-roasted peanuts, coarsely chopped
- 1 lime, cut into 8 wedges
Instructions
- Heat a large saucepan of water to a boil. Boil the rice noodles a minute or two less than the package instructions or until al dente. Drain the noodles, rinse under cold water, and drain again.
- In a medium bowl, stir to combine the pad Thai sauce, 1/4 cup water, and the fish sauce.
- Heat the oil in a large nonstick skillet over medium-high heat until hot, 30 seconds to 1 minute. Add the sliced chicken in an even layer and cook until nicely browned, about 4 minutes. Flip and cook the second side until browned, another 3 to 4 minutes. Push the chicken to the edge of the pan, forming a ring, and add the beaten eggs to the center. Cook until the eggs are set, about 3 minutes. Stir the chicken and egg together, breaking the egg into bite-sized pieces.
- Add half of the boiled or soaked noodles to the pan with the chicken and egg and stir-fry just until they begin to soften, about 1 minute. Add a little more oil to prevent the noodles from sticking to the pan, if needed. Add the remaining noodles and continue stir-frying until the noodles loosen and soften, 1 to 2 minutes.
- Pour in the sauce and stir fry continuously until the noodles are completely coated in the sauce and all the ingredients are evenly combined, 3 to 5 minutes.
- Add the scallions and bean sprouts and stir fry until the scallions turn bright green and the bean sprouts just soften, about 3 minutes.
- Remove from the heat, garnish with chopped peanuts, and serve immediately with lime wedges.
- Refrigerate leftover pad Thai in an airtight container for up to 3 days. Reheat individual portions in the microwave, adding a splash of water to help moisten and separate the noodles.
Notes
- Love the recipe? Leave us stars and a comment below!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 200mg