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Chicken Pad Thai

A delicious and easy-to-make Thai dish that combines rice noodles with chicken, eggs, and fresh vegetables.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 450
Ingredients Method Notes

Ingredients
  

Noodles and Sauces
  • 8 oz rice noodles Use flat rice noodles for best results.
  • 3 tablespoons fish sauce
  • 1 tablespoon soy sauce
  • 2 tablespoons sugar
  • Juice of 1 lime lime Fresh lime juice is recommended.
Main Ingredients
  • 1 lb chicken breast, sliced Ensure chicken is sliced evenly for even cooking.
  • 3 cloves garlic, minced
  • 2 eggs eggs, lightly beaten Lightly beaten for scrambling.
  • 1 cup bean sprouts Fresh bean sprouts add crunch.
  • 1/2 cup roasted peanuts, crushed For garnish and added texture.
  • to taste Green onions, chopped For garnish.
Cooking Needs
  • 2 tablespoons vegetable oil For cooking.

Method
 

Preparation
  1. Cook the rice noodles according to package instructions. Drain and set aside.
  2. In a large skillet or wok, heat the vegetable oil over medium heat.
Cooking
  1. Add the sliced chicken and cook until browned and cooked through, about 5-7 minutes.
  2. Add minced garlic and cook for an additional 30 seconds.
  3. Push the chicken to one side of the skillet, pour the beaten eggs into the other side, and scramble until cooked.
  4. Stir in the cooked noodles, fish sauce, soy sauce, sugar, and lime juice. Toss everything to combine and heat through for 2-3 minutes.
  5. Add bean sprouts and toss gently.
Serving
  1. Serve hot, topped with crushed peanuts and chopped green onions.

Notes

If you have leftovers, store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat until warmed through.