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Chicken Pad Thai

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Chicken Pad Thai is a classic Thai noodle dish featuring tender chicken, chewy rice noodles, fresh vegetables, and a tangy-sweet sauce, all topped with crunchy peanuts and fresh herbs. It’s fast, flavorful, and better than takeout.

Ingredients

  • 2 boneless, skinless chicken breasts, thinly sliced
  • 8 ounces rice noodles
  • 2 tablespoons vegetable oil
  • 3 cloves garlic, minced
  • 2 large eggs, lightly beaten
  • 1 cup bean sprouts
  • 1 cup shredded carrots
  • 4 green onions, chopped
  • 1/4 cup peanuts, chopped
  • 1/4 cup fresh cilantro, chopped
  • 2 tablespoons fish sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon sugar
  • 1 tablespoon lime juice
  • Lime wedges, for serving

Instructions

  1. Soak rice noodles in warm water for about 30 minutes until softened. Drain and set aside.
  2. Heat vegetable oil in a large skillet or wok over medium-high heat. Add garlic and sauté for 30 seconds until fragrant.
  3. Add sliced chicken and cook for 5–7 minutes until fully cooked and no longer pink.
  4. Push chicken to one side, pour in beaten eggs, scramble until cooked, then mix with chicken.
  5. Add noodles, bean sprouts, carrots, fish sauce, soy sauce, sugar, and lime juice. Toss everything together and cook for 2–3 minutes until heated through and coated in sauce.
  6. Remove from heat. Stir in green onions, peanuts, and cilantro. Toss lightly to combine.
  7. Serve hot with lime wedges on the side.

Notes

  • Soak noodles ahead for best texture.
  • Replace fish sauce with soy or Worcestershire for a vegetarian version.
  • Add chili flakes or sriracha for extra heat.
  • Great with tofu, shrimp, or beef as protein swaps.
  • Reheat in a skillet with a splash of water or lime juice.

Nutrition

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