Chicken Pad Thai

Prep 20 min
Total 30 min
Servings 6

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. MORE+ LESS-

By Arlene Cummings

Updated March 15, 2012

Ingredients

Noodles

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

Sauce

Juice of 1 lime

tablespoons rice vinegar

tablespoons fish sauce

1/4

cup sugar

Crushed red pepper flakes to taste

Garnish

1/3

cup chopped peanuts

1/4

cup chopped fresh cilantro

Steps

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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.