Description
Indulge in the vibrant flavors of this homemade Chicken Pad Thai, featuring tender chicken, crisp vegetables, and a tangy-sweet sauce, all tossed with rice noodles for a satisfying meal.
Ingredients
For the Chicken:
-
1 pound boneless skinless chicken breast
-
Salt and pepper, to taste
For the Sauce:
-
¼ cup ketchup
-
2 tablespoons fish sauce
-
2 tablespoons sugar
-
1 teaspoon minced garlic
-
1 teaspoon peanut butter
-
Juice of 1 lime
-
½ teaspoon crushed red pepper flakes
-
1 teaspoon soy sauce
For the Stir-Fry:
-
8 ounces flat rice noodles, cooked al dente according to package instructions
-
2 eggs
-
1 cup fresh bean sprouts
-
⅓ cup sliced green onions
-
¼ cup sliced white onions
-
⅓ cup chopped cilantro
-
Optional: peanuts, for garnish
Instructions
-
Season the chicken breast with salt and pepper. Cook in a skillet over medium heat until fully cooked, about 6-7 minutes per side. Let rest before slicing into bite-sized pieces.
-
In a small bowl, whisk together all sauce ingredients until well combined.
-
In the same skillet, scramble the eggs until fully cooked.
-
Add the cooked noodles to the skillet, followed by the sauce. Toss to coat evenly.
-
Add the cooked chicken, bean sprouts, green onions, white onions, and cilantro. Toss everything together until well combined and heated through.
-
Serve hot, garnished with peanuts if desired.
Notes
For a vegetarian version, substitute the chicken with tofu or tempeh.
Adjust the level of heat by varying the amount of crushed red pepper flakes.
This dish is best enjoyed immediately but can be stored in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Thai
Keywords: Chicken Pad Thai, homemade Pad Thai, Thai stir-fry, rice noodles, Thai cuisine