Description
A delicious and easy-to-make Chicken Pad Thai recipe that combines rice noodles, chicken, and fresh vegetables in a flavorful sauce.
Ingredients
Scale
- 2 cups rice noodles
- 1 tablespoon vegetable oil
- 1 pound boneless, skinless chicken breast, sliced thin
- 2 cloves garlic, minced
- 2 eggs, lightly beaten
- 1 cup bean sprouts
- 1/4 cup green onions, chopped
- 1/4 cup peanuts, chopped
- 3 tablespoons fish sauce
- 2 tablespoons sugar
- 1 tablespoon lime juice
- 1 tablespoon soy sauce
- 1 teaspoon chili powder (optional)
- Lime wedges, for serving
Instructions
- Soak the rice noodles in warm water for about 30 minutes, or until softened. Drain and set aside.
- In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the sliced chicken and cook until browned and cooked through, about 5-7 minutes.
- Add the minced garlic to the skillet and sauté for 1 minute until fragrant.
- Push the chicken and garlic to one side of the skillet. Pour the beaten eggs into the other side and scramble until fully cooked.
- Add the soaked noodles to the skillet, along with the fish sauce, sugar, lime juice, soy sauce, and chili powder (if using). Toss everything together and cook for an additional 2-3 minutes until heated through.
- Stir in the bean sprouts and green onions, cooking for another minute.
- Serve hot, garnished with chopped peanuts and lime wedges on the side.
Notes
- For a vegetarian version, substitute the chicken with tofu and use soy sauce instead of fish sauce.
- Add your favorite vegetables such as bell peppers, carrots, or broccoli for extra nutrition and flavor.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 150mg