This chicken pad Thai takes your favorite Thai dish and brings it home to you in an easy-to-follow recipe. It's salty, sweet, and savory, making for a simple and delicous meal.
½poundboneless, skinless chicken breastsor thighs, chopped small
2largeeggslightly beaten
1cupfresh bean sprouts
3green onionschopped
⅓cuproasted peanutsplus more for garnish
chopped fresh cilantrooptional, for serving
lime wedgesfor serving
Instructions
In a small mixing bowl, combine the brown sugar, fish sauce, rice vinegar, and soy sauce. Whisk well and set aside.
¼ cup brown sugar, 2 tablespoons fish sauce, 1 tablespoon rice vinegar, ½ tablespoon low-sodium soy sauce
Follow the prep instructions on the package of rice noodles, then rinse them under cold water.
8 ounces dry flat rice noodles
Heat 2 tablespoons of oil in a wok or large saucepan set over medium-high heat. Add the bell pepper and garlic and stir fry for 1 minute. Add the sliced chicken and cook for 1-2 minutes, until mostly cooked through.
3 tablespoons vegetable oil, 1 cup thinly-sliced bell pepper, 1½ teaspoons minced garlic, ½ pound boneless, skinless chicken breasts
Push everything to the side of the pan. Drizzle in the remaining tablespoon of oil and add the beaten eggs, scrambling them lightly before tossing them with everything else in the pan.
2 large eggs
Add the bean sprouts, cooked noodles, and sauce and toss to combine. Cook for 1-2 minutes until everything is heated through and the sauce has been mostly absorbed.
1 cup fresh bean sprouts
Stir in the green onion and peanuts and remove from the heat.
3 green onions, ⅓ cup roasted peanuts
Serve immediately, garnished with peanuts, cilantro and lime wedges.
chopped fresh cilantro, lime wedges
Notes
Soy Sauce: For a gluten-free alternative, use tamari or coconut aminos instead.
While I highly recommend using the fish sauce, you can swap it for vegan fish sauce or Worcestershire sauce if needed.
If you can't find rice vinegar, you can use white wine vinegar instead.
Look for rice noodles in the International aisle of the grocery store; they look like white, semi-transparent fettuccini.
In place of the vegetable oil, you can use canola or avocado oil.
Feel free to add in whatever veggies you like, such as carrots, peas, broccoli florets, or green beans.
You can use chicken breasts or thighs in this recipe.
If you can't find bean sprouts, try adding napa cabbage or snow peas instead.
Storage: Store chicken pad Thai in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.