Rating: 4 stars
39 Ratings
  • 5 star values: 25
  • 4 star values: 5
  • 3 star values: 3
  • 2 star values: 3
  • 1 star values: 3

Put down the takeout menu! This Chicken Pad Thai recipe comes together in just over 30 minutes and is just as delicious as anything you could order from a Thai food restaurant.

Source: Better Homes and Gardens

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Credit: Kritsada Panichgul

Recipe Summary

prep:
25 mins
cook:
12 mins
total:
37 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place noodles in a large bowl. Add enough hot tap water to cover. Let stand for 10 to 15 minutes or until pliable but not soft; drain well.

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  • Meanwhile, for peanut topping, combine peanuts and lime peel; set aside.

  • In a small bowl combine fish sauce, lime juice, brown sugar, rice vinegar, and chili sauce. Stir until smooth; set aside.

  • In a large nonstick skillet heat 1 tablespoon of the oil over medium-high heat. Add chicken and garlic; cook and stir about 6 minutes or until chicken is no longer pink. Transfer to a bowl.

  • Add egg to hot skillet; cook for 30 seconds. Turn egg with spatula; cook for 30 to 60 seconds more or just until set. Remove from skillet and chop; set aside.

  • In same skillet, heat remaining 2 tablespoons oil over high heat for 30 seconds. Add drained noodles and sprouts; cook and stir for 2 minutes. Add the fish sauce mixture and chicken; cook and stir for 1 to 2 minutes or until heated through. Divide noodle mixture among four plates. Sprinkle each serving with egg and peanut topping. Garnish with green onion and cilantro.

Nutrition Facts

565 calories; fat 19g; cholesterol 119mg; saturated fat 3g; carbohydrates 63g; mono fat 8g; poly fat 6g; insoluble fiber 3g; sugars 9g; protein 34g; vitamin a 340.1IU; vitamin c 10mg; thiamin 0.1mg; riboflavin 0.3mg; niacin equivalents 11.5mg; vitamin b6 0.7mg; folate 44.4mcg; vitamin b12 0.4mcg; sodium 945mg; potassium 443mg; calcium 101mg; iron 2.5mg.
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