Easy Chicken Pad Thai

Kitchies, let’s take a flavorful trip to Thailand—right from your own kitchen! This Easy Chicken Pad Thai is a quick and satisfying dish that brings together the perfect balance of sweet, salty, tangy, and savory flavors.

Imagine twirling tender rice noodles coated in a peanut-lime sauce, tossed with juicy chicken, scrambled eggs, and a vibrant mix of fresh veggies. It’s a dish that feels like a special takeout treat but comes together in under 30 minutes.

Whether you’re new to Thai cooking or a Pad Thai aficionado, this simplified recipe will win you over with its authenticity and ease. Bonus? It’s endlessly customizable for any palate.

Why You’ll Love This Easy Chicken Pad Thai

Why This Recipe Is a Game-Changer

• Quick & Easy: Ready in just 30 minutes, perfect for busy weeknights.
• Authentic Flavors: Combines traditional Thai elements with a simplified technique.
• Customizable: Easily switch up the protein or veggies to suit your taste.

Tips for Success

• Tamarind Substitute: If you can’t find tamarind, use lime juice for a tangy alternative.
• Rice Noodle Care: Avoid overcooking the noodles; they should be tender but firm.
• Protein Swap: Substitute chicken with shrimp, tofu, or even beef for variety.

Substitutions and Variations

• Vegetarian: Swap the chicken for tofu and use soy sauce instead of fish sauce.
• Gluten-Free: Use tamari instead of soy sauce for a gluten-free version.
• Extra Veggies: Add bell peppers, snap peas, or zucchini for a colorful touch.

Make It Healthier

• Use whole-grain rice noodles for added fiber.
• Opt for less sugar in the sauce or use a natural sweetener like honey.
• Add extra veggies to boost the nutrient content.

Closing

And there you have it—your own homemade Easy Chicken Pad Thai! This dish will bring a taste of Thailand to your table, and the best part? You made it yourself, quickly and effortlessly. Don’t forget to share how it turned out, and check out more of our Asian-inspired recipes for your next kitchen adventure! 🍜✨

FAQs

1. Can I make this ahead of time?
   Yes, but Pad Thai is best served fresh. If making ahead, keep the sauce separate and mix it in before reheating.
2. What’s the best noodle type for Pad Thai?
   Medium-width rice noodles are the most traditional and work best.
3. Can I make it spicier?
   Absolutely! Add more chili flakes or drizzle sriracha over the dish before serving.
4. What’s a good substitute for fish sauce?
   Soy sauce or coconut aminos work well, though the flavor will slightly differ.
5. How do I store leftovers?
   Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water or oil.

Enjoy your Thai-inspired culinary creation! 🌿🍜

Easy Chicken Pad Thai

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• Author: Victoria
• Total Time: 35 minutes

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Description

This Easy Chicken Pad Thai is a quick and satisfying dish that brings together the perfect balance of sweet, salty, tangy, and savory flavors.

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Ingredients

• 
  10 Ounces Pad Thai rice noodles
• ▢ 2 Tablespoons sesame oil
• ▢ 1 Pound chicken breast, sliced into thin strips
• ▢ 2 Cups mung bean sprouts
• ▢ 1 red bell pepper, thinly sliced
• ▢ 1½ Cups carrots, matchstick cut
• ▢ 1 Tablespoon garlic, minced
• ▢ 2 eggs, beaten
• ▢ 2 green onions, sliced diagonally
• ▢ ½ Cup peanuts, roughly chopped
• ▢ ¼ Cup cilantro, chopped
• ▢ Lime wedges, for serving

For the Sauce:

• ▢ ¼ Cup brown sugar
• ▢ ¼ Cup soy sauce
• ▢ 2 Tablespoons fish sauce
• ▢ 2 Tablespoons lime juice
• ▢ 2 Tablespoons rice vinegar
• ▢ 2 Tablespoons peanut butter, smooth
• ▢ 1 Teaspoon ground ginger
• ▢ ½ Teaspoon ground coriander
• ▢ ¼ Teaspoon crushed red pepper flakes
• ▢ ¼ Teaspoon black pepper

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Instructions

• Cook the noodles according to the package directions, minus 1 minute so they don’t overcook with the sauce.
• While the noodles are cooking, heat a tablespoon of sesame oil in a wok or large pot and cook the chicken quickly, about 2 to 3 minutes.
• Flip the chicken and cook another 3 minutes. Remove it from the pan and keep it warm.
• Add about three-quarters of the bean sprouts, the bell pepper, carrots, and garlic, and cook for 3 minutes.
• Push the vegetables to the outside edges of the pan and add the egg in the middle.
• Scramble the egg, then remove from the heat and add the chicken back into the pan.
• Add the noodles and toss to combine.
• Mix all the sauce ingredients together and pour over the noodles and allow to heat through.
• Serve immediately with the remaining bean sprouts, and the green onions, peanuts, cilantro, and a lime wedge.

• Prep Time: 15
• Cook Time: 20

Nutrition

• Serving Size: 4
• Calories: 550
• Sugar: 21g
• Fat: 26g
• Saturated Fat: 5g
• Fiber: 6g
• Protein: 38g