Chicken Pad Thai

Overhead view of a bowl of chicken pad tai with lime wedges and chopsticks on top, next to a bowl of peanuts, and some lime slices and cilantro

This chicken pad thai is full of flavors, with fresh veggies, a spicy sauce, and juice chicken. It only takes 35 minutes to make, it's gluten-free, and it's super healthy!

Course Entree

Cuisine Asian

Keyword easy pad thai recipe, homemade pad thai, how to make pad thai, pad thai recipe authentic

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings servings

Calories 487kcal

Ingredients

For the Pad Thai:

14 oz pad Thai rice noodles
1 tablespoon neutral oil
1 pound boneless , skinless chicken breast or thighs, cut into 1 to 2-inch pieces
1 red bell pepper , sliced thinly
2 medium carrots , peeled and sliced thinly
1 bunch green onions , thinly sliced, white and green parts separated
2 large eggs , lightly whisked
2 cups bean sprouts
½ cup cilantro , chopped
¼ cup chopped salted peanuts
Lime wedges for serving

For the Sauce:

2 garlic cloves , minced or grated
¼ cup gluten-free soy sauce or tamari
2 tablespoons fish sauce
1 lime , juiced
2 tablespoons coconut sugar or honey
1 tablespoon sriracha , to taste
1 tablespoon rice vinegar
2 teaspoons toasted sesame oil

Instructions

Cook the noodles according to the package instructions. Drain, return to the pot, and cover.
Meanwhile, heat the oil in a large skillet over medium-high heat. Add the chicken and cook, stirring, until browned on all sides and mostly cooked through, 5-6 mintues. Transfer chicken to a plate.
Add the bell pepper, carrots, and white and light green parts of the green onions to the skillet and cook until just softened, about 3 minutes.
Meanwhile, whisk together all of the sauce ingredients in a small bowl.
Once the veggies are softened, push them to one side of the pan. Add the eggs and scramble them quickly with chopsticks or a spatula. When the eggs are just barely set, combine with the veggies.
Add the chicken, noodles, bean sprouts, remaining green onions, and sauce to the skillet. Toss with tongs to combine.
Top with the cilantro and peanuts. Serve with lime wedges.

Notes

Store in an airtight container in the fridge for 3 days, or in the freezer for 3 months. Reheat over medium heat for 5 minutes, or in a microwave on 80% power for 30-second increments.

Nutrition