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Chicken Pad Thai

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Chicken Pad Thai
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  • Prep 20 min
  • Total 30 min
  • Servings 6
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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.
By Arlene Cummings
Updated Mar 15, 2012



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


  • Juice of 1 lime
  • 3 tablespoons rice vinegar
  • 3 tablespoons fish sauce
  • 1/4 cup sugar
  • Crushed red pepper flakes to taste


  • 1/3 cup chopped peanuts
  • 1/4 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Beef, pork or shrimp can be substituted for the chicken.
  • tip 2
    If you can’t find fish sauce, substitute 2 tablespoons soy sauce and 1 tablespoon dry sherry.
  • tip 3
    When using fresh bean sprouts in a recipe, be sure to cook them thoroughly; don’t eat them raw.
  • tip 4
    Lime wedges and julienned carrots also make a nice garnish.


Nutrition Facts are not available for this recipe
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