Description
Chicken Pad Thai is a flavorful Thai-inspired noodle dish made with tender chicken, flat rice noodles, crunchy vegetables, scrambled egg, roasted peanuts, and a sweet, savory, tangy sauce. It is an easy homemade dinner packed with fresh lime, garlic, ginger, and optional sriracha heat.
Ingredients
- 1 pound flat rice noodles
- 3 tablespoons toasted sesame oil
- 1 tablespoon coconut oil
- 1 medium onion, diced small
- 1 pound boneless, skinless chicken breast, sliced into thin long strips
- 3 to 5 cloves garlic, finely minced or pressed
- 1 tablespoon ground ginger, or ½ tablespoon fresh ginger
- 8 ounces thinly sliced green cabbage, about 3 to 4 loosely packed cups
- 1 cup shredded carrots
- ⅓ cup low-sodium soy sauce
- ¼ cup fish sauce
- ¼ to ⅓ cup freshly squeezed lime juice
- 2 tablespoons honey or agave syrup
- 1 large egg, scrambled
- 2 tablespoons sriracha, optional and to taste
- 3 green onions, sliced into thin rounds
- ⅔ cup chopped roasted peanuts
Instructions
- Cook the flat rice noodles according to the package directions until tender but still slightly firm. Drain well and set aside.
- In a small bowl, whisk together the soy sauce, fish sauce, lime juice, honey or agave syrup, and sriracha if using. Set the sauce aside.
- Heat the coconut oil and 1 tablespoon of the sesame oil in a large skillet or wok over medium-high heat.
- Add the diced onion and cook for 2–3 minutes, until it begins to soften.
- Add the sliced chicken and cook for 5–7 minutes, stirring frequently, until the chicken is cooked through and lightly browned.
- Add the minced garlic and ginger and cook for about 30–60 seconds, until fragrant.
- Add the sliced cabbage and shredded carrots. Stir-fry for 2–3 minutes, keeping the vegetables slightly crisp.
- Push the chicken and vegetables to one side of the skillet. Add the scrambled egg and cook until set, breaking it into small pieces.
- Add the cooked rice noodles to the skillet along with the prepared sauce and remaining sesame oil.
- Toss everything together over medium-high heat for 2–3 minutes, until the noodles are evenly coated and heated through.
- Stir in the sliced green onions and chopped roasted peanuts, reserving some for garnish.
- Taste and adjust the lime juice, sriracha, or seasoning according to preference.
- Serve immediately topped with additional green onions and roasted peanuts.
Notes
- Do not overcook the rice noodles because they can become soft and break apart when stir-fried.
- Slice the chicken into thin, even strips so it cooks quickly and evenly.
- Freshly squeezed lime juice gives the sauce the best flavor.
- Adjust the amount of sriracha according to your preferred level of heat.
- Thai basil can be used in place of the green onions for a different fresh flavor.
- For the best texture, add the noodles after the vegetables are cooked and toss gently.
- Reduced-salt roasted peanuts work well if you want to keep the dish from becoming overly salty.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently in a skillet or microwave.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Thai