Chicken Pad Thai
Tender chicken and chewy rice noodles are stir-fried with a sweet and tangy sauce, ready in about 35 minutes.
Ingredients
- 12 oz wide flat rice noodles 340 g
- 1 lb boneless skinless chicken breast or thighs, sliced thin, 450 g
- 2 tbsp neutral oil such as canola or avocado, 30 ml
- 3 cloves garlic minced
- 1 red bell pepper thinly sliced
- 1 large carrot julienned or thinly sliced
- 4 green onions sliced, whites and greens separated
- 2 large eggs lightly beaten
- 2 cups fresh bean sprouts about 200 g
- 1/4 cup low-sodium soy sauce or tamari 60 ml
- 2 tbsp fish sauce 30 ml
- 2 tbsp fresh lime juice 30 ml
- 2 tbsp packed light brown sugar 25 g
- 1 tbsp rice vinegar 15 ml
- 1-2 tsp sriracha or to taste, 5-10 ml
- For Garnish: 1/4 cup chopped roasted peanuts 1/2 cup chopped fresh cilantro, lime wedges, 35 g
Instructions
- Cook the rice noodles according to package directions until they are pliable but still firm. Drain the noodles, rinse with cool water to stop the cooking, and set aside.
- In a small bowl, whisk together the soy sauce, fish sauce, lime juice, brown sugar, rice vinegar, and sriracha. Set the sauce aside.
- Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the sliced chicken and cook, stirring occasionally, until browned and cooked through to an internal temperature of 165°F (74°C). Transfer the chicken to a plate.
- Add the remaining 1 tablespoon of oil to the skillet. Add the garlic, red bell pepper, carrot, and the white parts of the green onions. Stir-fry for 2-3 minutes until the vegetables are crisp-tender.
- Push the vegetables to one side of the skillet. Pour the beaten eggs onto the empty side and scramble until just set, about 30 seconds. Then, mix the eggs in with the vegetables.
- Return the cooked chicken to the skillet. Add the cooked noodles, the sauce, the bean sprouts, and the green parts of the green onions. Toss everything together with tongs for 1-2 minutes, until the sauce coats the noodles and everything is heated through.
- Divide the pad thai among serving plates. Top with chopped peanuts and fresh cilantro. Serve immediately with lime wedges on the side.
Notes
Food Safety: Ensure chicken is fully cooked by checking that it reaches an internal temperature of 165°F (74°C) on a digital thermometer.
Prep Ahead: To save time, you can chop all the vegetables and mix the sauce ingredients up to a day in advance. Store them in separate airtight containers in the refrigerator.
Noodle Tip: Be careful not to overcook the rice noodles in the first step. They will cook more in the skillet, so pulling them when they are al dente prevents them from becoming mushy.
Adjusting Spice: You can easily control the heat by adjusting the amount of sriracha. Start with a smaller amount and add more at the end if you prefer.