Description
This easy chicken pad Thai recipe uses simple ingredients and the BEST sauce. If you're craving Thai food or takeout, this will be a new homemade favorite.
Ingredients
Scale
- 8 ounces pad Thai noodles (or any flat rice noodles)
- 3 tablespoons sesame oil (or olive oil)
- 1 pound boneless skinless chicken breasts (sliced into very thin strips)
- 1 cup grated carrots
- 1 bell red pepper (thinly sliced)
- 1 ½ cups fresh bean sprouts
- 2 eggs
For the Sauce:
- ¼ cup soy sauce (or coconut aminos for gluten-free)
- 3 tablespoons fish sauce
- 2 tablespoons peanut butter
- 2 tablespoons lime juice
- 1 tablespoon rice wine vinegar
- 1 tablespoon honey
Toppings:
- 3 green onions (chopped)
- ½ cup dry roasted peanuts (chopped)
- ½ cup cilantro (chopped)
- Red pepper flakes
Instructions
- In a large pot, cook the noodles according to the package instructions. Once cooked, rinse under cold water (to prevent sticking) and set aside.
- While the noodles cook, mix together the ingredients for the sauce in a small bowl. Set aside.
- In a large skillet over medium heat, add 2 tablespoons oil. Cook the chicken about 3 minutes on each side, until cooked through. Drain any juices and set aside the cooked chicken.
- Add 1 tablespoon of oil to the skillet. Add the carrots and bell pepper and cook for 8 - 10 minutes, until tender. Add the bean sprouts and cook for 2 minutes more.
- Move the vegetables to create space in the middle of your pan. Add the 2 eggs and lightly scramble them. Set aside the cooked eggs and vegetables with the chicken.
- Add the sauce to the pan over low heat. Bring to a boil and then simmer for 1 minute to thicken.
- Add the chicken, vegetables, egg and noodles to the pan. Stir (using tongs if possible) until coated in the sauce.
- Serve warm. Optionally, top with peanuts, cilantro, green onions, and red pepper (for spice).
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Asian-Inspired
Keywords: chicken, noodles, pad thai