Description
A delicious Chicken Pad Thai recipe with rice noodles, vibrant vegetables, and a tasty sauce.
Ingredients
Scale
- 8 oz. ¼” wide rice noodle (may sub fettuccine)
- 1 teaspoon toasted sesame oil
- 1 tablespoon vegetable or peanut oil
- 1 lb. chicken breast, sliced into thin strips (then 2” pieces)
- 1 red bell pepper (thinly sliced then halved)
- 1/3 cup minced shallots
- 1 1/2 cups Matchstick carrots
- 4 garlic cloves, minced
- 2 eggs, beaten
- 3 cups (6 oz.) Bean Sprouts
- 2 green onions, chopped
- 1/2 cup unsalted peanuts, roughly chopped
- 1/4 cup cilantro leaves, chopped
- 1 tablespoon lime juice (optional)
- 1/3 cup packed brown sugar
- 3 tablespoons low sodium soy sauce
- 3 tablespoons fish sauce
- 3 tablespoons lime juice
- 3 tablespoons rice vinegar
- 3 tablespoons smooth peanut butter
- 1–1 1/2 tablespoons chili paste (like Sambal Oelek)
- 3/4 teaspoon EACH dried basil, ground coriander, ground ginger
- 1/4–1/2 teaspoon pepper
Instructions
- Prepare rice noodles according to package directions, taking care they are a slightly crunchy/al dente because they will cook more in the sauce. Rinse noodles in cold water, drain and toss in with 1 teaspoon sesame oil. Set aside.
- Add all of the Sauce Ingredients to a medium mixing bowl. Whisk together and set aside.
- While rice noodles are soaking, heat 1 tablespoon vegetable/peanut oil in a deep large nonstick skillet over medium high heat. Once very hot, add chicken and let cook undisturbed for 1 minute then continue to stir fry just until cooked. Transfer to a plate. Wipe out pan.
- Heat one tablespoon oil in same skillet and heat over medium high heat. Add bell peppers and shallots and sauté 1 minute. Add carrots and garlic and sauté 1 additional minute. Reduce heat to medium and pour beaten eggs over vegetables and cook, stirring constantly, just until scrambled.
- Add sauce and noodles and increase heat to medium-high. Toss until evenly combined and continue to stir and cook until noodles are al-dente, 1-2 minutes. Stir in chicken, bean sprouts, green onions, and peanuts and heat through.
- Taste and add one additional tablespoon lime juice if desired for more tang (optional, I prefer it this way) and chili sauce to taste. Top with cilantro and serve.
Notes
- Use thin rice noodles for best texture.
- Feel free to adjust the spice level with more or less chili paste.
- Garnish with extra lime wedges for serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: stir-fry
- Cuisine: Thai
Nutrition
- Serving Size: 1 plate
- Calories: 550
- Sugar: 10g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 150mg