Chicken Pad Thai

No need for takeout to bring home the tastes of authentic Thai cooking. Our Chicken Pad Thai is super easy to make and ready in just 30 minutes.

  • Prep Time 20 min
  • Total Time 30 min
  • Servings 6


package (8 oz) rice stick noodles
tablespoons peanut or canola oil
cloves garlic, finely chopped
medium green onions, sliced (1/4 cup)
lb boneless skinless chicken breasts, cut into bite-size pieces
tablespoons soy sauce
eggs, beaten
cup fresh bean sprouts


Juice of 1 lime
tablespoons rice vinegar
tablespoons fish sauce
cup sugar
Crushed red pepper flakes to taste


cup chopped peanuts
cup chopped fresh cilantro

  • 1 In large bowl, soak noodles in boiling water about 10 minutes or until soft. Drain; set aside.
  • 2 Meanwhile, in small bowl, mix sauce ingredients; set aside.
  • 3 In wok or large heavy skillet, heat 2 tablespoons of the oil over medium-high heat. Add garlic and onions; stir-fry 2 minutes. Add chicken and soy sauce; stir-fry 3 to 5 minutes longer until chicken is no longer pink in center. Remove chicken to plate; cover to keep warm.
  • 4 In wok, heat remaining 2 tablespoons oil over medium-high heat. Add eggs; cook 2 to 3 minutes, stirring until scrambled and firm. Add softened noodles, sauce and chicken. Cook 2 minutes. Add bean sprouts; cook 2 to 3 minutes longer, stirring frequently, until noodles are tender and sprouts are no longer crisp. If mixture seems dry, stir in 1/4 cup water and cook until thoroughly heated.
  • 5 Spoon into large serving bowl or individual bowls. Sprinkle with peanuts and cilantro.

Expert Tips

Beef, pork or shrimp can be substituted for the chicken.

If you can’t find fish sauce, substitute 2 tablespoons soy sauce and 1 tablespoon dry sherry.

When using fresh bean sprouts in a recipe, be sure to cook them thoroughly; don’t eat them raw.

Lime wedges and julienned carrots also make a nice garnish.