Chicken Pad Thai Recipe
🍜🥕🙌🏻 EASY, ready in 20 minutes, and BETTER than takeout! Tender rice noodles, juicy chicken, with crisp-tender carrots, cabbage, and more for an IRRESISTIBLE and AUTHENTIC chicken pad Thai!
Servings: 8 servings
Calories: 510cal
Ingredients
- 1 pound flat rice noodles
- 3 tablespoons toasted sesame oil
- 1 tablespoon coconut oil
- 1 medium onion diced small (I used sweet Vidalia)
- 1 pound boneless skinless chicken breast sliced into thin long strips
- 3 to 5 cloves garlic finely minced or pressed
- 1 tablespoon ground ginger (1/2 tablespoon fresh ginger may be substituted)
- 8 ounces thinly sliced green cabbage (about 3 to 4 loosely packed cups)
- 1 cup shredded carrots
- ⅓ cup low-sodium soy sauce
- ¼ cup fish sauce
- ¼ to ⅓ cup freshly squeezed lime juice
- 2 tablespoons honey or agave syrup
- 1 large egg scrambled
- 2 tablespoons sriracha (optional and to taste)
- 3 green onions sliced into thin rounds (optionally substitute with 1/3 cup minced fresh Thai basil)
- ⅔ cup chopped roasted peanuts (I used reduced-salt)
Instructions
- Cook rice noodles according to package directions, drain, rinse under cold water; set aside.
- To a very large skillet at least 4 inches deep, add the oils (vegetable and/or olive oil may be substituted for the sesame and coconut oil), onion, and sauté the onion over medium-high heat for about 5 minutes, or until onion is beginning to soften; stir intermittently.
- Add the chicken and cook for about 3 minutes, or until done; stir and flip nearly constantly to ensure even cooking. The chicken will cook very quickly if it's sliced sufficiently thin.
- Add the garlic, ginger, and cook for about 1 minute, or until fragrant; stir nearly constantly.
- Add the cabbage, carrots, soy sauce, fish sauce, lime juice, stir to combine, cover skillet with a lid, reduce heat to medium-low, and simmer for about 3 minutes, or until cabbage wilts and softens. Remove lid and stir.
- Add the honey and stir to combine.
- Add the cooked noodles, turn off the heat, and stir well to combine.
- Add the scrambled egg, optional sriracha, and stir to combine.
- Evenly garnish with the green onions, peanuts, and serve.
Video
Notes
Storage: Recipe will keep airtight in the fridge for up to 5 days.
Nutrition
Serving: 1serving | Calories: 510cal | Carbohydrates: 31g | Protein: 55g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 12g | Cholesterol: 134mg | Sodium: 663mg | Fiber: 3g | Sugar: 9g
