Get the Recipe: Chicken Pad Thai
This Chicken Pad Thai is the best 30 minute meal! The delicious sauce covering the juicy chicken, tender noodles, and crunchy peanuts just can't be beat.
Ingredients
- 6 oz rice noodles use the whole 8 ounce packages if you prefer more noodles, choose a gluten free option if on a GF diet
- 3 large eggs
- 1 lb chicken breasts boneless/skinless, cut into bite-sized pieces
- 3 tbsp sesame oil divided
- 1 cup shredded carrots
- 3 cloves garlic minced
- 1 ½ cups mung bean sprouts
- 4 green onions chopped, green parts only
Sauce:
- ¼ cup low-sodium soy sauce, choose a gluten free option if on a GF diet
- 3 tbsp brown sugar
- 1 tbsp rice vinegar
- 2 tsp sriracha or other hot sauce
- 2 tsp lime juice
Garnishes:
- ½ cup roasted peanuts chopped
- 2 tbsp chopped Thai basil
- 2 tbsp chopped cilantro
Equipment
- 1 Skillet
Instructions
- Cook the rice noodles according to package instructions, then drain and set aside.
- Stir together the sauce ingredients in a small bowl or jar and set aside.
- Heat a large skillet over medium-low heat, then add the eggs to the skillet and scramble until cooked through. Transfer the eggs to a medium bowl and set aside.
- Add 2 tbsp sesame oil to the skillet and heat it over medium heat. Add the chicken and saute until cooked through. Transfer the chicken to the bowl with the eggs and set aside.
- Add the remaining 1 tbsp sesame oil to the skillet. Add the carrots and saute for 2-3 minutes until softened. Add the garlic and cook for another minute. Add the bean sprouts and green onions and continue to cook for another 1-2 minutes.
- Add the chicken, noodles, and sauce to the skillet and toss to combine and coat everything in the sauce. Garnish with the peanuts, cilantro, and Thai basil, then serve!
Notes
- You can use 4 tbsp of cilantro or 4 tbsp of Thai basil, or any combination of the two to garnish. I like using both, adds a ton of flavor.
- This recipe is a little heavy on the toppings and light on the noodles. I also made this with 8 oz of noodles but it was just too much noodles for my taste. Most boxes of rice noodles come in at least 8 oz so you can increase the noodle ratio without having to buy an extra box. I just like more toppings and less noodles.
Serving: 1/6 of recipe, Calories: 407kcal, Carbohydrates: 36g, Protein: 27g, Fat: 17g, Cholesterol: 148mg, Sodium: 451mg, Fiber: 2.8g, Sugar: 8g
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