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30 Minute Garlic Butter Chicken Pad Thai Recipe

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4.1 from 9 reviews

This 30 Minute Garlic Butter Chicken Pad Thai is a quick and flavorful twist on a classic Thai favorite, featuring tender ground chicken, wide rice noodles, and a savory sauce made with tamari, maple syrup, and fish sauce. Enhanced by aromatic garlic butter, fresh vegetables, and crunchy roasted peanuts, this dish offers a perfect balance of sweet, salty, and spicy flavors. It’s an ideal weeknight dinner that comes together in just half an hour.

Ingredients

Noodles and Sauce

  • 6 ounces Pad Thai/wide rice noodles
  • 1/3 cup tamari or soy sauce
  • 3 tablespoons real maple syrup
  • 2 tablespoons fish sauce
  • 2 tablespoons rice vinegar
  • Black pepper and chili flakes, to taste

Main and Vegetables

  • 3 tablespoons sesame oil (or olive oil)
  • 3/4 pound ground chicken
  • 1 red bell pepper, thinly sliced
  • 3 tablespoons salted butter
  • 1 shallot, sliced
  • 4-6 cloves garlic, chopped
  • 2-3 eggs, beaten
  • 2 cups mung bean sprouts

Garnish

  • 1/2 cup chopped cilantro or Thai basil
  • 4 green onions, chopped
  • 1/3 cup roasted peanuts, chopped
  • Lime wedges (optional, for serving)

Instructions

  1. Soak Noodles: Soak the rice noodles according to the package directions until they are soft but still firm. Drain thoroughly and set aside to prevent sticking.
  2. Prepare Sauce: In a bowl, whisk together tamari or soy sauce, maple syrup, fish sauce, rice vinegar, black pepper, and chili flakes to create a balanced, flavorful sauce. Adjust seasoning to your taste.
  3. Cook Chicken and Vegetables: Heat sesame or olive oil in a large skillet over medium heat. Add the ground chicken and red bell pepper, cooking until the chicken is browned evenly, around 5 minutes. Add the butter, sliced shallot, chopped garlic, and a pinch of chili flakes and black pepper. Sauté until the garlic turns golden and fragrant, about 1-2 minutes.
  4. Add Noodles and Sauce: Toss the drained noodles and prepared sauce into the skillet with the chicken. Mix well to combine and cook for about 1 minute until noodles warm through and absorb some sauce.
  5. Cook Eggs: Push the noodle mixture to one side of the skillet. Pour the beaten eggs into the cleared side and let them cook until the edges just start to set, approximately 1 minute. Scramble the eggs gently and then mix them thoroughly with the noodles.
  6. Finish and Toss: Remove the skillet from heat. Add mung bean sprouts, chopped cilantro or Thai basil, and green onions. Toss everything gently to combine the fresh elements with the warm noodles.
  7. Serve: Plate the Pad Thai and top with additional Thai basil or cilantro, chopped green onions, roasted peanuts, and a sprinkle of chili flakes. A squeeze of fresh lime juice over the top adds a bright finishing touch. Serve immediately while warm.

Notes

  • Soaking the noodles properly is key to achieving the perfect texture; do not over-soak.
  • Adjust the amount of chili flakes based on your preferred spice level.
  • Substitute ground chicken with ground turkey or tofu for a different protein option.
  • Use salted butter to add a slight savory depth, but unsalted butter can be used if you prefer to control saltiness more precisely.
  • For a gluten-free version, ensure tamari sauce is certified gluten-free.
  • Leftovers can be stored in an airtight container in the fridge for up to 2 days, best reheated gently on the stovetop.

Find it online: https://recipesbyliza.com/30-minute-garlic-butter-chicken-pad-thai-recipe/