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up close view of noodles with eggs and peanuts and cilantro in a skillet
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Chicken Pad Thai

Restaurant-style chicken pad thai - ready in just 30 minutes!
Course Main Course
Cuisine Asian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 375kcal
Author Tiffany

Ingredients

  • 8 ounces flat rice noodles (found in the Asian section in most grocery stores - may sub fettuccine noodles in a pinch), cooked al dente according to package instructions
  • 1 large boneless skinless chicken breast, pounded to 1/2 inch thickness and chopped into bite-sized pieces
  • salt & pepper, to taste
  • 2 eggs
  • 1 cup fresh bean sprouts
  • 1/3 cup sliced green onions
  • 1/4 cup sliced white onions
  • 1/3 cup cilantro, roughly chopped
  • optional: peanuts

Sauce

  • 1/4 cup ketchup
  • 2 tablespoons fish sauce (found in the Asian section at most grocery stores)
  • 2 tablespoons sugar
  • 1 teaspoon minced garlic
  • 1 teaspoon peanut butter
  • juice of 1 lime
  • 1/2 teaspoon crushed red pepper flakes
  • 1 teaspoon soy sauce

Instructions

  • Season chicken with salt and pepper to taste.
  • Cook chicken in a large wok or pan over medium heat, stirring throughout until cooked through (about 6-8 minutes), transfer chicken to a bowl and set aside.
  • Whisk together all sauce ingredients and set aside.
  • Crack eggs over preheated pan (where you cooked the chicken) and allow to fry for a bout a minute ,then break it up with a spoon and add the onions and bean sprouts.
  • Add chicken and sauce. Add noodles and toss to coat the noodles in the sauce.
  • Stir in green onions and cilantro. Garnish with peanuts if desired.

Nutrition

Calories: 375kcal | Carbohydrates: 62g | Protein: 19g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 118mg | Sodium: 1144mg | Potassium: 419mg | Fiber: 2g | Sugar: 12g | Vitamin A: 460IU | Vitamin C: 8mg | Calcium: 39mg | Iron: 1mg