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Easy Chicken Pad Thai Recipe

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4.2 from 38 reviews

This Easy Chicken Pad Thai is a flavorful and quick stir-fry recipe featuring tender chicken breast, fresh vegetables, and classic Thai rice noodles tossed in a tangy, sweet, and savory sauce. Enhanced with crunchy peanuts, fresh lime, and cilantro, this dish is perfect for a satisfying weeknight dinner that brings authentic Thai street food flavors to your kitchen.

Ingredients

Pad Thai

  • 10 oz Thai rice noodles
  • 1 lb chicken breasts, boneless skinless, cut into strips
  • 2 tbsp vegetable oil
  • 2 cloves garlic, minced
  • 1/4 cup brown sugar
  • 3 large eggs
  • 2 tbsp rice vinegar
  • 1 tbsp fish sauce
  • 3 green onions, chopped (divided)
  • 2 carrots, sliced into thin strips
  • 1 red bell pepper, sliced into thin strips
  • 1 1/2 cups bean sprouts

Toppings

  • 1/4 cup peanuts, crushed
  • 1 lime, cut into wedges
  • 1/3 cup cilantro, chopped
  • Red pepper flakes, optional

Instructions

  1. Soak the Noodles: Fill a large bowl or saucepan with hot water and add the Thai rice noodles. Allow them to soak until softened but still firm, about 8-10 minutes. Drain and set aside.
  2. Cook the Chicken: Heat 2 tablespoons of vegetable oil in a large non-stick skillet over medium heat. Add the chicken breast strips and sauté until they are slightly browned and cooked through, about 5-7 minutes.
  3. Sauté Vegetables: Add the sliced red bell pepper and thinly sliced carrots to the skillet with the chicken. Cook, stirring occasionally, for 2 minutes until vegetables start to soften.
  4. Add Noodles and Sauce: Incorporate the drained noodles, 1/4 cup brown sugar, 2 tablespoons rice vinegar, and 1 tablespoon fish sauce into the skillet. Stir well to combine all ingredients.
  5. Incorporate Aromatics and Bean Sprouts: Add minced garlic, half of the chopped green onions, and 1 1/2 cups bean sprouts to the skillet. Sauté everything together for 1 more minute. Optionally, add red pepper flakes to taste for heat.
  6. Cook the Eggs: Push the chicken and noodle mixture to the edge of the pan, creating space in the center. Crack the 3 eggs into the center and scramble them until fully cooked, then mix the eggs evenly into the dish.
  7. Combine and Finish Cooking: Add additional bean sprouts and toss everything together. Continue cooking for 2-3 minutes to allow flavors to meld.
  8. Serve and Garnish: Remove from heat. Squeeze fresh lime juice over the pad thai to taste. Garnish with crushed peanuts, remaining green onions, and chopped cilantro. Serve immediately and enjoy!

Notes

  • If rice noodles are not available, substitute with flat rice stick noodles.
  • Soaking noodles in hot water helps to soften them without cooking, preventing mushiness.
  • Adjust sweetness and acidity by modifying the amount of brown sugar and rice vinegar to suit your taste.
  • For a spicier version, add more red pepper flakes or fresh chopped chili peppers.
  • Use fish sauce sparingly if you prefer a less salty dish; tamari or soy sauce can be a substitute for vegetarian adaptation (though it won’t be authentic Pad Thai flavor).
  • Ensure eggs are fully cooked before mixing to avoid any food safety issues.
  • Serve immediately for best texture and flavor.

Find it online: https://flavorspath.com/easy-chicken-pad-thai-recipe/