Description
A flavorful and satisfying chicken Pad Thai recipe.
Ingredients
Scale
- 8 ounces dried rice noodles
- 2 tablespoons vegetable oil
- 8 ounces boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 cloves garlic, minced
- 1/4 cup Pad Thai sauce
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 1/4 cup chopped firm tofu (optional)
- 2 large eggs, lightly beaten
- 1 cup bean sprouts
- 1/4 cup chopped roasted peanuts
- 2 tablespoons chopped fresh cilantro
- 1 lime, cut into wedges
Instructions
- Soak rice noodles in hot water according to package directions until pliable. Drain well.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken and cook until browned and cooked through. Remove chicken from skillet and set aside.
- Add minced garlic to the skillet and cook for 30 seconds until fragrant.
- Add the drained noodles, Pad Thai sauce, fish sauce, and sugar to the skillet. Toss to combine and cook for 2-3 minutes until noodles are heated through.
- Push noodles to one side of the skillet. Pour beaten eggs into the empty side and scramble until cooked.
- Add the cooked chicken and tofu (if using) back to the skillet. Toss everything together.
- Stir in bean sprouts and cook for 1 minute until slightly wilted.
- Serve immediately, garnished with chopped peanuts, cilantro, and lime wedges.
Notes
- For a spicier dish, add red pepper flakes with the garlic.
- Adjust the amount of fish sauce and sugar to your taste.
- You can substitute shrimp or firm tofu for chicken.
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Dinner
- Method: Stir-fry
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 10g
- Sodium: 1200mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 150mg
Keywords: Chicken Pad Thai, Thai noodles, stir-fry, easy Pad Thai, flavorful noodles