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Chicken Pad Thai

  • 30 m
  • 30 m
Carolyn Casner
“A delicious balance of sweet, sour and salty flavors complements rice noodles and chicken in this quick and easy pad thai. We trimmed calories and boosted flavor by cutting back on the sugar you'll find in many restaurant versions. As with any stir-fry, be sure to have all your ingredients prepped before you begin—the steps move quickly once the cooking starts.”


    • 6 ounces dried wide rice noodles
    • 2 tablespoons peanut oil, divided
    • 12 ounces boneless, skinless chicken thighs, trimmed and cut into bite-size pieces
    • 3 cloves garlic, minced
    • 2 large eggs, lightly beaten
    • 1 7-ounce package mung bean sprouts (about 4 cups)
    • 1 bunch scallions, trimmed and sliced, ¼ cup reserved for garnish
    • ¼ cup rice vinegar
    • 2 tablespoons fish sauce
    • 2 tablespoons brown sugar
    • ½ teaspoon crushed red pepper
    • ¼ cup chopped unsalted dry-roasted peanuts
    • Lime wedges


  • 1 Bring a large pot of water to a boil. Add noodles and cook until just al dente, 6 to 8 minutes. Drain and rinse under cold running water to stop further cooking and prevent sticking.
  • 2 Heat 1 tablespoon oil in a wok or large skillet over high heat. Add chicken and cook, stirring often, until just cooked through, about 5 minutes. Remove to a plate. Add the remaining 1 tablespoon oil and garlic; cook, stirring, for 15 seconds. Add eggs and cook, stirring, until scrambled, about 30 seconds.
  • 3 Add the drained noodles, chicken (and any accumulated juices), sprouts, scallions, vinegar, fish sauce, brown sugar and crushed red pepper; toss until heated through, 1 to 2 minutes. Sprinkle with peanuts and the reserved ¼ cup scallions and serve with lime wedges.
ALL RIGHTS RESERVED © 2019 Printed From 11/16/2019