Print

Chicken Pad Thai

A close-up of a plate filled with Chicken Pad Thai, garnished with fresh cilantro, crushed peanuts, bean sprouts, and lime wedges.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A simple and delicious chicken pad thai recipe that you can make at home, perfect for a weeknight dinner.

Ingredients

Scale
  • 8 ounces dried flat rice noodles
  • 3 tablespoons vegetable oil, divided
  • 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
  • 2 cloves garlic, minced
  • 1 shallot, thinly sliced
  • 2 large eggs, lightly beaten
  • 1 cup bean sprouts
  • 1/4 cup chopped roasted peanuts
  • 1/4 cup chopped fresh cilantro
  • 1 lime, cut into wedges
  • For the Sauce:
  • 3 tablespoons fish sauce
  • 3 tablespoons tamarind paste
  • 2 tablespoons brown sugar
  • 1 tablespoon soy sauce
  • 1 teaspoon sriracha (optional)

Instructions

  1. Soak rice noodles in hot water according to package directions until pliable but not mushy. Drain well.
  2. In a small bowl, whisk together the sauce ingredients: fish sauce, tamarind paste, brown sugar, soy sauce, and sriracha (if using). Set aside.
  3. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
  4. Add the remaining 2 tablespoons of oil to the skillet. Add garlic and shallots and stir-fry until fragrant, about 30 seconds.
  5. Push the garlic and shallots to one side of the skillet. Pour the beaten eggs onto the other side and scramble until just cooked. Break up the eggs and mix them with the garlic and shallots.
  6. Add the drained rice noodles and the prepared sauce to the skillet. Toss well to coat the noodles evenly. Cook for 2-3 minutes, stirring frequently, until the noodles are tender and the sauce has thickened slightly.
  7. Return the cooked chicken to the skillet. Add the bean sprouts and half of the chopped peanuts. Toss everything together until well combined and heated through, about 1-2 minutes.
  8. Serve immediately, garnished with the remaining chopped peanuts, fresh cilantro, and lime wedges.

Notes

  • For a spicier pad thai, add more sriracha or a pinch of red pepper flakes to the sauce.
  • You can add other vegetables like sliced bell peppers or broccoli florets along with the bean sprouts.
  • If you don’t have tamarind paste, you can substitute with an equal amount of lime juice and a little extra brown sugar, but the flavor will be slightly different.
  • This recipe is a great option for a quick weeknight dinner, similar to what you might get from meal planning services.

Nutrition

Find it online: https://devourdish.com/chicken-pad-thai-30-minute-dinner/