Chicken Pad Thai
Chicken Pad Thai - quick and easy Pad Thai with chicken. Learn how to make this amazing Thai stir-fried noodles with a sweet and savory homemade Pad Thai sauce. It's so good you don't need another takeout again.
Servings: 3 people
Ingredients
- 8 oz (230g) dry skinny rice sticks or Pad Thai Noodles
- 2 tablespoons oil
- 2 cloves garlic minced
- 8 oz (230g) skinless and boneless chicken breast sliced
- 2 oz (60g) fried tofu cut into pieces
- 2 eggs lightly beaten
- 8 oz (230g) bean sprouts
- 1 stalk scallion cut into 2-inch (5 cm) lengths
- 1 tablespoon crushed roasted peanuts
- 1 lime cut into wedges
Pad Thai Sauce:
- 3 1/2 tablespoons fish sauce
- 3 tablespoons Chinese rice vinegar preferred or apple cider vinegar
- 1 1/2 teaspoons chili powder
- 2 1/2 tablespoons sugar
- 3 tablespoons water
Instructions
- Cook the skinny rice sticks according to the package directions. Strain in a colander and rinse under cold running water until the noodles cool. Set aside to drain.
- Prepare the Pad Thai Sauce by mixing all the ingredients together. Set aside.
- Heat the oil in a wok or skillet over high heat. Add the garlic and stir-fry until aromatic. Add the chicken and tofu, and continue stirring. As soon as the chicken changes color, add the rice sticks and stir continuously for 30 seconds. Use a spatula to push all the ingredients to one side of the wok or skillet.
- Add the eggs and let them cook for about 1 minute or until the bottom sets. Fold the noodles over the eggs, then add the sauce. Stir continuously until everything is well combined. Add the bean sprouts and scallions, and give a few quick stirs. Turn off the heat and top the noodles with crushed peanuts. Serve immediately with lime wedges.
Notes
If you want to make it with Shrimp, check out my Shrimp Pad Thai recipe.
Nutrition
Serving: 3people | Calories: 604kcal | Carbohydrates: 83g | Protein: 28g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 157mg | Sodium: 1954mg | Fiber: 4g | Sugar: 14g