Easy Chicken Pad Thai (Video recipe)
This Pad Thai is a favorite Thai noodle dish that’s sweet and nutty, balanced with salty and spicy accents. Chicken Pad Thai is the perfect meal for a weekday dinner that comes together in less than 20 minutes.
Prep Time12 minutes mins
Cook Time8 minutes mins
Total Time20 minutes mins
Course: Main Course
Cuisine: Thai
Keyword: chicken pad thai
Servings: 6 servings
Calories: 441kcal
Author: Cindy
Pad Thai
- 10 oz Thai rice noodles
- 1 lb chicken breasts boneless skinless
- 2 tbsp vegetable oil
- 2 cloves garlic
- 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
- 1/3 cup cilantro chopped
- red pepper flakes optional
- 1 lemon
- 1/3 cup cilantro chopped
Fill a large bowl or saucepan with hot water. Add the noodles to soak, and reserve.
Heat oil in a large non-stick skillet over medium heat. Add chicken and saute until slightly brown.
Add bell pepper and carrots and saute for 2 more minutes. Then add noodles, brown sugar, rice vinegar and fish sauce.
Add garlic, green onions and bean sprouts and saute 1 more minute. (Optional: Add red flakes)
Push the chicken mixture the edge of the pan and add eggs into the center. Cook and scramble until eggs have cooked through.
Add in bean sprouts, and toss everything together and cook for 2-3 minutes.
Remove from heat. Squeeze fresh lime to taste along with peanuts, cilantro, more green onions. Serve and enjoy!
Calories: 441kcal | Carbohydrates: 58g | Protein: 24g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 141mg | Sodium: 1174mg | Potassium: 618mg | Fiber: 3g | Sugar: 13g | Vitamin A: 4355IU | Vitamin C: 45.5mg | Calcium: 70mg | Iron: 2.1mg | Net Carbs: 55g