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Chicken Pad Thai

Savory Chicken Pad Thai Ready in Just 20 Minutes

This Chicken Pad Thai is a quick, flavor-packed recipe perfect for busy weeknights, featuring tender noodles and succulent chicken.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Noodles
  • 8 ounces flat rice noodles Essential for that authentic chew and texture
For the Stir-Fry
  • 1 tablespoon toasted sesame oil Adds a nutty depth to the dish
  • 1 tablespoon coconut oil Boosts flavor and richness
  • 1 medium onion Provides aromatic depth; dice small
  • 1 pound boneless skinless chicken breast Your primary protein; slice thinly
  • 3 cloves garlic Essential for aromatic boost; minced
  • 1 teaspoon ground ginger Adds warmth; feel free to use fresh
For the Vegetables
  • 2 cups thinly sliced green cabbage Contributes a satisfying crunch
  • 1 cup shredded carrots Adds sweetness and vibrant color
For the Sauce
  • 1/4 cup low-sodium soy sauce Provides essential umami flavor
  • 1 tablespoon fish sauce Key to authentic taste
  • 2 tablespoons freshly squeezed lime juice Adds fresh acidity
  • 1 tablespoon honey or agave syrup Offers a touch of sweetness
For the Finishing Touches
  • 1 large egg Optional, adds richness; scramble
  • to taste sriracha Perfect for heat
  • 2 tablespoons green onions Great for garnish
  • 1/4 cup chopped roasted peanuts Adds crunch and nuttiness

Equipment

  • large skillet

Method
 

Step‑by‑Step Instructions
  1. Cook the flat rice noodles according to the package instructions, usually boiling for about 6-8 minutes until tender. Drain and rinse under cold water.
  2. Heat a large skillet over medium-high heat with the toasted sesame oil and coconut oil. Sauté the diced onion for about 5 minutes until softened.
  3. Add the sliced chicken to the skillet and cook for about 3 minutes until golden brown.
  4. Incorporate the minced garlic and ground ginger. Stir and cook for about 1 minute until fragrant.
  5. Add the sliced cabbage and shredded carrots, then pour in the soy sauce, fish sauce, and lime juice. Cover and simmer for about 3 minutes.
  6. Add the pre-cooked rice noodles and a drizzle of honey or agave syrup. Toss to combine and heat through.
  7. Scramble the large egg and fold into the dish, adding sriracha to taste if desired. Cook for an additional minute.
  8. Garnish with chopped green onions and roasted peanuts. Serve immediately with lime wedges.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 25gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 120mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 2500IUVitamin C: 15mgCalcium: 30mgIron: 2mg

Notes

This Chicken Pad Thai is a quick and delicious addition to your weeknight dinner lineup. Slice the chicken thinly for optimal texture, and use flat rice noodles for the best results.

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