Here’s a recipe for a delicious Chicken Pad Thai that will leave your taste buds dancing with delight! This Thai-inspired dish has been a family favorite for years, and it’s easy to make at home in under 30 minutes. You can find all the ingredients at your local grocery store, and they’re easy to work with even if you’re not an expert in the kitchen.
Chicken Pad Thai
Ingredients:
- 8 oz. flat rice noodles
- 1 lb. boneless, skinless chicken breasts, thinly sliced
- 1/2 cup roasted salted peanuts, chopped
- 3 cloves garlic, minced
- 1 tbsp. vegetable oil
- 3 tbsp. brown sugar
- 3 tbsp. fish sauce
- 2 tbsp. soy sauce
- 2 tbsp. fresh lime juice
- 1 tbsp. Sriracha
- 1 egg
- 1 cup bean sprouts
- 1/4 cup fresh cilantro leaves, chopped
Instructions:
- In a large pot of boiling salted water, cook the rice noodles according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the vegetable oil over medium-high heat. Add the chicken and cook until browned, about 4-5 minutes. Add the garlic and cook for another 30 seconds.
- In a small bowl, whisk together the brown sugar, fish sauce, soy sauce, lime juice, and Sriracha. Add the sauce to the skillet and stir to combine.
- Push the chicken to one side of the skillet, and add the beaten egg to the other side. Scramble the egg until set, and then mix it in with the chicken.
- Add the cooked noodles and bean sprouts to the skillet, and toss to combine. Cook for an additional 2-3 minutes until heated through.
- Garnish with chopped peanuts and cilantro.
If you’re looking for a healthier version of this classic dish, try swapping out the rice noodles for brown wheat pasta like in this cheat recipe below:
Pad Thai Chicken & Prawn Brown Wheat Pasta Cheat
Ingredients:
- 8 oz. brown wheat pasta
- 1 lb. boneless, skinless chicken breasts, thinly sliced
- 1/2 lb. prawns, peeled and deveined
- 3 cloves garlic, minced
- 1 tbsp. vegetable oil
- 3 tbsp. brown sugar
- 3 tbsp. fish sauce
- 2 tbsp. soy sauce
- 2 tbsp. fresh lime juice
- 1 tbsp. Sriracha
- 1 egg
- 1 cup bean sprouts
- 1/4 cup fresh cilantro leaves, chopped
Instructions:
- In a large pot of boiling salted water, cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the vegetable oil over medium-high heat. Add the chicken and prawns and cook until browned, about 4-5 minutes. Add the garlic and cook for another 30 seconds.
- In a small bowl, whisk together the brown sugar, fish sauce, soy sauce, lime juice, and Sriracha. Add the sauce to the skillet and stir to combine.
- Push the chicken and prawns to one side of the skillet, and add the beaten egg to the other side. Scramble the egg until set, and then mix it in with the chicken and prawns.
- Add the cooked pasta and bean sprouts to the skillet, and toss to combine. Cook for an additional 2-3 minutes until heated through.
- Garnish with chopped peanuts and cilantro.
This recipe is a great way to satisfy your cravings for Thai food without having to order takeout. Try it today and see for yourself!
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