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.
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
Instructions
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Cook the noodles according to the package directions, minus 1 minute so they don’t overcook with the sauce.
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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.
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Flip the chicken and cook another 3 minutes. Remove it from the pan and keep it warm.
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Add about three-quarters of the bean sprouts, the bell pepper, carrots, and garlic, and cook for 3 minutes.
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Push the vegetables to the outside edges of the pan and add the egg in the middle.
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Scramble the egg, then remove from the heat and add the chicken back into the pan.
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Add the noodles and toss to combine.
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Mix all the sauce ingredients together and pour over the noodles and allow to heat through.
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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