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Chicken Pad Thai

A quick and authentic chicken pad Thai recipe with tender rice noodles, juicy chicken, fresh vegetables, and flavorful sauce.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound flat rice noodles
  • 3 tablespoons toasted sesame oil
  • 1 tablespoon coconut oil
  • 1 medium onion diced small
  • 1 pound boneless skinless chicken breast sliced into thin long strips
  • 4 cloves garlic finely minced
  • 0.5 tablespoon ground ginger fresh ginger can be substituted
  • 8 ounces green cabbage thinly sliced
  • 1 cup shredded carrots
  • 0.33 cup low-sodium soy sauce
  • 0.25 cup fish sauce
  • 0.33 cup lime juice freshly squeezed
  • 2 tablespoons honey
  • 1 large egg scrambled
  • 2 tablespoons sriracha optional and to taste
  • 3 green onions sliced or minced Thai basil
  • 0.67 cup chopped roasted peanuts reduced salt

Method
 

Preparation Steps
  1. Cook rice noodles according to package directions, drain, rinse under cold water; set aside.
  2. In a large skillet, heat sesame oil and coconut oil over medium-high heat. Add diced onion and sauté for 5 minutes until beginning to soften.
  3. Add chicken strips and cook for about 3 minutes until cooked through, stirring to ensure even cooking.
  4. Add garlic and ground ginger; sauté for 1 minute until fragrant.
  5. Stir in sliced cabbage, shredded carrots, soy sauce, fish sauce, and lime juice. Cover and simmer for 3 minutes until vegetables soften. Stir to combine.
  6. Add honey and stir to combine.
  7. Add cooked noodles and turn off heat; mix well to combine.
  8. Stir in scrambled egg, optional sriracha, and garnish with sliced green onions and chopped peanuts. Serve hot.

Notes

For extra flavor, you can add a squeeze of fresh lime or a sprinkle of cilantro before serving.