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Chicken Pad Thai

A close-up shot of a bowl filled with Chicken Pad Thai, topped with chopped peanuts and fresh cilantro.
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Make a delicious Chicken Pad Thai at home that’s better than takeout. This recipe is perfect for a quick weeknight dinner.

Ingredients

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

Instructions

  1. Cook rice noodles according to package directions. Drain and rinse with cold water.
  2. In a small bowl, whisk together fish sauce, tamarind paste, brown sugar, rice vinegar, 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 1 tablespoon of vegetable oil to the skillet. Add garlic and cook until fragrant, about 30 seconds.
  5. Push garlic to one side of the skillet and pour in the beaten egg. Scramble the egg until cooked through.
  6. Add the cooked noodles and the reserved chicken to the skillet. Pour the prepared sauce over the noodles and chicken. Toss to combine and cook for 2-3 minutes, until the noodles are heated through and coated in sauce.
  7. Stir in the bean sprouts, half of the peanuts, cilantro, and green onions. Toss to combine.
  8. Serve immediately, garnished with the remaining peanuts, cilantro, and lime wedges.

Notes

  • For a spicier dish, add more sriracha to the sauce.
  • You can add other vegetables like sliced bell peppers or broccoli florets along with the garlic.
  • If you don’t have tamarind paste, you can substitute with 2 tablespoons of lime juice and 1 tablespoon of soy sauce, but the flavor will be slightly different.
  • This recipe is a great option for meal planning.

Nutrition

Find it online: https://kitchenslang.com/chicken-pad-thai/