Print

Chicken Pad Thai Recipe – Fast, Flavorful & Family-Approved

Chicken Pad Thai with noodles, chicken, lime, and peanuts
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Chicken Pad Thai recipe is a delicious and easy-to-make Thai noodle dish that is perfect for a quick weeknight dinner. Tender rice noodles are stir-fried with juicy chicken, eggs, and a flavorful sauce made with fish sauce, soy sauce, and brown sugar. Topped with crunchy peanuts, fresh cilantro, and a squeeze of lime, this dish is a burst of flavors in every bite.

Ingredients

Scale

Main Ingredients:

  • 8 ounces flat rice noodles
  • 2 tablespoons vegetable oil
  • 1 pound boneless skinless chicken breast, thinly sliced
  • 2 eggs, lightly beaten
  • 3 cloves garlic, minced
  • 1 cup bean sprouts
  • 3 green onions, sliced
  • 1/4 cup chopped peanuts
  • 1/4 cup fresh cilantro, chopped
  • 1 lime, cut into wedges

For the Sauce:

  • 3 tablespoons fish sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon lime juice
  • 1/2 teaspoon red pepper flakes (optional)

Instructions

1. Soak the rice noodles in hot water until tender. Drain and set aside.

2. In a small bowl, whisk together fish sauce, brown sugar, soy sauce, rice vinegar, lime juice, and red pepper flakes to make the sauce.

3. Heat vegetable oil in a large skillet or wok over medium-high heat. Add the sliced chicken and cook until browned and cooked through. Remove and set aside.

4. Add garlic to the skillet and cook until fragrant. Push to one side and pour in the beaten eggs. Scramble lightly, then mix with the garlic.

5. Add the drained noodles and sauce to the pan. Toss to combine, then return the cooked chicken to the skillet.

6. Stir in bean sprouts and green onions. Cook for another 1–2 minutes until everything is well mixed and heated through.

7. Serve immediately topped with chopped peanuts, fresh cilantro, and lime wedges.

Notes

For a vegetarian version, omit the chicken and fish sauce and use tofu and a plant-based soy sauce alternative.

Adjust spice level by increasing or reducing red pepper flakes.

Best served fresh, but leftovers can be reheated in a skillet with a splash of water.

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