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Chicken Pad Thai

A plate of Chicken Pad Thai noodles with chicken, bean sprouts, peanuts, and green onions.
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A quick and flavorful stir-fry with rice noodles, chicken, and a tangy sauce, ready in 30 minutes.

Ingredients

Scale
  • 8 oz rice noodles
  • 2 boneless chicken breasts, sliced
  • 2 tbsp vegetable oil
  • 2 cloves garlic, minced
  • 2 eggs, beaten
  • 1 cup bean sprouts
  • 2 green onions, chopped
  • 1/4 cup crushed peanuts
  • 2 tbsp fish sauce
  • 2 tbsp tamarind paste
  • 1 tbsp brown sugar
  • 1 tbsp lime juice
  • 1/2 tsp red pepper flakes

Instructions

  1. Soak rice noodles in warm water for 10 minutes, then drain.
  2. Heat oil in a wok or skillet over medium-high heat. Add chicken and cook until browned.
  3. Add garlic and stir for 30 seconds. Push chicken to one side and pour eggs into the pan. Scramble until set.
  4. Add drained noodles, fish sauce, tamarind paste, brown sugar, lime juice, and red pepper flakes. Stir well.
  5. Toss in bean sprouts and green onions. Cook for 2 more minutes.
  6. Serve topped with crushed peanuts.

Notes

  • Use a wok for best results, but a large skillet works too.
  • Add extra veggies like bell peppers or carrots if desired.

Nutrition

Find it online: https://carlacooking.com/easy-chicken-pad-thai-recipe-better-than-takeout/