Recipes and Cooking Chicken Pad Thai 4.2 (39) 5 Reviews 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 2, 2011 Print Rate It Share Share Tweet Pin Email Photo: Kritsada Panichgul Prep Time: 25 mins Cook Time: 12 mins Total Time: 37 mins Servings: 4 Jump to Nutrition Facts Ingredients 8 ounce rice noodles (Vietnamese banh pho or Thai sen-mee) ¼ cup salted peanuts, finely chopped ½ teaspoon grated lime peel 3 tablespoon fish sauce 2 tablespoon fresh lime juice 2 tablespoon packed brown sugar 4 ½ teaspoon rice vinegar 1 tablespoon Asian chili sauce with garlic 3 tablespoon cooking oil 1 pound boneless, skinless chicken breast halves, cut into bite-size strips 6 cloves garlic, minced 1 egg, lightly beaten 1 cup fresh bean sprouts ⅓ cup sliced green onions (3) 2 tablespoon snipped fresh cilantro Directions 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. 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. Rate it Print Nutrition Facts (per serving) 565 Calories 19g Fat 63g Carbs 34g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 565 % Daily Value * Total Fat 19g 24% Saturated Fat 3g 15% Cholesterol 119mg 40% Sodium 945mg 41% Total Carbohydrate 63g 23% Total Sugars 9g Protein 34g Vitamin C 10mg 50% Calcium 101mg 8% Iron 2.5mg 14% Potassium 443mg 9% Folate, total 44.4mcg Vitamin B-12 0.4mcg Vitamin B-6 0.7mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.