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Delicious Easy Pad Thai with Chicken served in a bowl with fresh ingredients

Easy Pad Thai with Chicken

A cozy, quick weeknight meal that's saucy, slightly sweet, and flavorful, perfect for those busy nights when you want something satisfying without much fuss.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 ounces rice noodles Soak or cook based on package instructions.
  • 1 pound chicken breast or thighs, sliced thin Thin slices cook quickly and stay tender.
  • 2 to 3 tablespoons oil Neutral oil works best.
  • 2 whole eggs Crack into the pan to scramble.
  • 3 cloves garlic, minced Add to the hot oil for flavor.
  • 1 to 2 cups bean sprouts Optional but classic addition.
  • 3 whole green onions, sliced For garnishing and flavor.
  • 1 handful chopped peanuts For garnish.
  • 1 whole lime, cut into wedges For serving and flavor.
Quick Sauce
  • 3 tablespoons fish sauce This is key for the sauce flavor.
  • 2 tablespoons brown sugar Adds sweetness to balance the sauce.
  • 2 tablespoons lime juice Fresh juice is best.
  • 2 tablespoons soy sauce For additional flavor.
  • 1 to 2 teaspoons sriracha or chili flakes Optional for heat.
  • 1 tablespoon tamarind paste Add for extra tang if available.

Method
 

Preparation
  1. Soak or cook the rice noodles based on the package instructions, usually soaking in very hot water until bendy but not mushy. Drain and set aside.
  2. In a small bowl, mix together the fish sauce, brown sugar, lime juice, soy sauce, and sriracha or chili flakes if using. Set this sauce aside.
Cooking
  1. Heat a big skillet on medium-high and add a little oil. Toss in the chicken slices with a pinch of salt. Cook until no longer pink and lightly golden, then move to a plate.
  2. Add a touch more oil to the skillet and add the minced garlic, stirring for about 20 seconds until fragrant.
  3. Push the garlic aside, crack in the eggs, and scramble them quickly before mixing them into the garlic.
  4. Add the soaked noodles and pour in the prepared sauce, using tongs to toss and stir until the noodles are glossy and have absorbed the sauce.
  5. Return the cooked chicken to the skillet, add in the bean sprouts and green onions, and toss for one minute. You want the sprouts slightly warmed but still crunchy.
  6. Finish with a sprinkle of chopped peanuts and a squeeze of fresh lime juice right on top.

Notes

Prep all ingredients first to make cooking easier. Thin chicken slices help with quick cooking and tenderness. Use lime juice just before serving for a fresh taste.