chicken pad thai

5 from 3 votes

This easy Chicken Pad Thai recipe from scratch makes a simple 30 minute weeknight meal.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Asian

Keyword: chicken pad thai

Servings:

Calories: 679kcal

Author: Luda huang

10 ounces thin rice noodles or pasta
3 tablespoons oil divided
1 pound boneless skinless chicken breasts thinly sliced and cut into bite-sized pieces
1/2 cup matchstick carrots
1/2 cup red bell peppers sliced
2 cloves garlic minced
2 eggs whisked
3 green onions sliced into 1-inch pieces
1/4 cup finely chopped peanuts
SAUCE INGREDIENTS:
1/3 cup packed brown sugar
1/4 cup fish sauce
1/4 cup tamarind concentrate
2 tablespoons soy sauce
juice of 1 fresh lime
1/4 teaspoon crushed red pepper flakes

Whisk all ingredients together in a medium bowl until completely combined. Set aside.
cook your noodles al dente according to package instructions. Drain the noodles in a strainer, then rinse with cold water briefly to halt their cooking. Toss with one tablespoon oil briefly, to prevent the noodles from sticking.
Heat one tablespoon oil in a large sauté pan or wok over high heat. Add the chicken and sauté for 3-5 minutes, tossing occasionally, until the chicken is lightly golden on the edges and cooked through. Use a slotted spoon to transfer the chicken to a clean plate.
Add the remaining one tablespoon oil to the sauté pan, along with the carrots, and garlic. Sauté for 2 minutes, stirring occasionally.
Push the veggies to one side of the pan, and add the eggs on the other side. Cook the eggs until scrambled, stirring often.
Then add everything back in — the cooked noodles, chicken, sauce and green onions. Give the mixture a good toss until everything is evenly coated in the sauce. Remove pan from the heat.
Then serve the Pad Thai while it’s nice and hot, sprinkled with lots of crushed peanuts, extra crushed red pepper flakes, cilantro and a good squeeze of fresh lime juice.