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Chicken Pad Thai

This Chicken Pad Thai is bursting with flavor! A quick and easy dish featuring tender chicken, vibrant veggies, and chewy rice noodles.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Thai
Ingredients Equipment Method Notes

Ingredients
  

For the Pad Thai:
  • 1 pound flat rice noodles
  • 3 tablespoons toasted sesame oil
  • 1 tablespoon coconut oil
  • 1 medium onion diced small (I used sweet Vidalia)
  • 1 pound boneless skinless chicken breast sliced into thin long strips
  • 3 to 5 cloves garlic finely minced or pressed
  • 1 tablespoon ground ginger (1/2 tablespoon fresh ginger may be substituted)
  • 8 ounces thinly sliced green cabbage (about 3 to 4 loosely packed cups)
  • 1 cup shredded carrots
  • 1/4 cup low-sodium soy sauce
  • 1/4 cup fish sauce
  • 1/4 to 1/2 cup freshly squeezed lime juice
  • 2 tablespoons honey or agave syrup
  • 1 large egg scrambled
  • 2 tablespoons sriracha (optional and to taste)
  • 3 pieces green onions sliced into thin rounds (optionally substitute with 1/3 cup minced fresh Thai basil)
  • 1/4 cup chopped roasted peanuts (I used reduced-salt)

Equipment

  • Large skillet or wok
  • Large pot
  • Spatula
  • Measuring cups and spoons
  • Knife and cutting board

Method
 

Cooking Instructions:
  1. Step 1: Prepare the Noodles. Begin by boiling a large pot of water. Once boiling, add the flat rice noodles and cook according to the package instructions until they are tender but still chewy. Drain and rinse them under cold water to stop the cooking process. Set aside.
  2. Step 2: Heat the Oils. In a large skillet or wok, heat the toasted sesame oil and coconut oil over medium-high heat. This combination of oils adds depth of flavor to the dish.
  3. Step 3: Sauté the Aromatics. Add the diced onion to the skillet and sauté for about 2-3 minutes until it becomes translucent. Then, stir in the minced garlic and ground ginger, cooking for another 30 seconds until fragrant.
  4. Step 4: Cook the Chicken. Add the sliced chicken breast to the pan. Cook for about 5-7 minutes, or until the chicken is no longer pink and has started to brown. Make sure to stir frequently for even cooking.
  5. Step 5: Add the Vegetables. Once the chicken is cooked through, add the sliced cabbage and shredded carrots to the skillet. Stir well and cook for another 3-4 minutes until the vegetables are tender but still crunchy.
  6. Step 6: Combine the Sauces. In a small bowl, mix together the low-sodium soy sauce, fish sauce, freshly squeezed lime juice, and honey or agave syrup. Pour this sauce mixture over the chicken and vegetables, stirring to coat everything evenly.
  7. Step 7: Incorporate the Noodles. Add the cooked rice noodles to the skillet, tossing gently to combine all the ingredients. Make sure the noodles are well-coated in the sauce and mixed with the chicken and vegetables.
  8. Step 8: Finish with Egg and Toppings. Create a space in the center of the skillet and crack the egg into it. Scramble the egg until cooked through, then mix it into the noodle mixture. If desired, stir in sriracha to taste. Finally, sprinkle the sliced green onions and chopped peanuts on top.

Notes

  • Chicken Pad Thai tastes even better the next day as the flavors meld together!
  • Adjust lime juice and sriracha to your taste for a tangier or spicier dish.
  • Consider drizzling extra peanut sauce for a richer flavor.