Craving restaurant-quality Thai cuisine but short on time? Get ready to transform your weeknight dinner with this incredibly easy Chicken Pad Thai that'll make your taste buds dance and your hunger surrender! In just 30 minutes, you'll create a mouthwatering dish that rivals your favorite takeout, packed with authentic flavors and guaranteed to impress even the pickiest eaters. No culinary degree required – just pure, simple deliciousness waiting to happen!
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Cuisine: Thai
Serves: 2 servings
Ingredients
- 4 oz rice noodles
- 1 chicken breast, sliced
- 2 tablespoons vegetable oil
- 2 eggs
- 1 cup bean sprouts
- 2 green onions, sliced
- 3 tablespoons Pad Thai sauce
- Peanuts for garnish
Instructions
- Begin by preparing your ingredients. Soak 4 oz of rice noodles in hot water for about 10-15 minutes, or until they are soft. Drain and set aside.
- While the noodles are soaking, slice 1 chicken breast into thin strips. Chop 2 green onions, keeping the white and green parts separate.
- In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat. Once the oil is hot, add the sliced chicken breast and stir-fry for about 5-7 minutes, or until the chicken is cooked through and no longer pink in the center.
- Push the cooked chicken to one side of the skillet. Crack 2 eggs into the empty side of the skillet and scramble them until fully cooked, about 2 minutes.
- Once the eggs are cooked, mix them with the chicken. Add the soaked rice noodles to the skillet along with 3 tablespoons of Pad Thai sauce. Toss everything together to ensure the noodles are evenly coated in the sauce.
- Add 1 cup of bean sprouts and the white parts of the green onions to the skillet. Stir-fry for an additional 2-3 minutes until the bean sprouts are slightly tender but still crisp.
- Remove the skillet from heat. Serve the Pad Thai in bowls, garnished with the green parts of the green onions and a sprinkle of peanuts on top.
- Enjoy your homemade Weekday Chicken Pad Thai!
Tips
- Noodle Perfection: Soak rice noodles in hot water, not boiling water, to prevent overcooking. They should be flexible but still slightly firm.
- High Heat is Key: Use a wok or large skillet on medium-high heat to get that classic stir-fried texture and prevent soggy noodles.
- Prep is Your Best Friend: Have all ingredients chopped and ready before you start cooking, as Pad Thai comes together quickly.
- Sauce Hack: If you can't find pre-made Pad Thai sauce, you can quickly mix tamarind paste, fish sauce, and sugar as a substitute.
- Don't Overcrowd: Cook in batches if your skillet is small to ensure each ingredient gets properly caramelized and doesn't steam.
- Garnish Generously: Fresh green onions, crushed peanuts, and a lime wedge can elevate your dish from good to restaurant-worthy.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 45g
Protein: 30g
Fat: 18g
Saturated Fat: 4g
Cholesterol: 230mg
