Easy Chicken Pad Thai

Chicken Pad Thai in serving bowl with lime wedges.

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Skip the takeout with this Easy Chicken Pad Thai! Made with tender chicken, rice noodles, crisp vegetables, and a flavorful homemade sauce, it's a 30-minute dinner the whole family will love.

Prep Time10

Cook Time12

Total Time22

Course: Main Course

Cuisine: Asian

Servings: servings

Calories: 585kcal

Author: Linda Warren

Ingredients

10-12 ounces rice noodles
14 ounces boneless skinless chicken thighs, thinly sliced
2 cloves garlic minced
2 large eggs
2-3 Tablespoons vegetable oil divided
1 cup bean sprouts
4-5 green onions cut in 2" pieces
¼ cup roasted peanuts coarsely chopped

Sauce

2-3 Tablespoons tamarind paste
3 Tablespoons soy sauce add additional if desired
3 Tablespoons lime juice
2 Tablespoons brown sugar
2 Tablespoons fish sauce
Garnish: lime wedges

Instructions

IMPORTANT: Have all your ingredients ready to go as the dish goes together quickly.
Prepare rice noodles according to package directions. Cook or soak until they are soft but firm. Drain right before adding to dish.
In a small bowl, mix sauce ingredients, tamarind paste, soy sauce, lime juice, sugar, and fish oil. Taste and adjust, if you want tangier add more tamarind, brighter add more lime, and sweeter add more sugar. Set aside.
Heat oil in a large skillet over medium-high heat.
Add garlic and cook for 30 seconds.
Add thinly sliced chicken to skillet and cook 3–4 minutes, stirring, until mostly cooked.
Add a little more oil if the pan is dry then add whisked eggs, cooking until just set.
Throw in the bean sprouts and toss for 30-60 seconds just to soften slightly.
Add drained noodles then immediately pour in the sauce. Toss well. Continue to toss until the noodles are glossy and rich with the sauce.
To finish, toss in the green onions and cook for 1 minute.
Remove from heat and sprinkle dish with peanuts. Serve with lime wedges.

Notes

STORE/REHEAT

Place cooled leftovers in an airtight container and store in the refrigerator for up to 4 days.

To reheat, warm the Pad Thai in a skillet over medium heat with a splash of water until heated through. Or microwave individual portions, stirring halfway through to heat evenly.

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