Description
Fresh ingredients and flavorful seasonings make this Easy Chicken Pad Thai taste just like your favorite take out, only better!
Ingredients
- 8 ounces Pad Thai rice noodles
- 3 tablespoons sesame oil, divided
- 1 pound boneless skinless chicken breast
- Kosher salt
- Black pepper
- 4 cloves garlic, minced
- 4 green onions, thinly sliced
- 1 cup finely chopped red bell pepper
- 1 cup chopped bean sprouts
- 1 cup shredded carrots
- 2 large eggs, lightly beaten
- 1/4 cup chopped peanuts
- 1/4 cup chopped fresh cilantro
- pinch of red pepper flakes, optional
Sauce:
- 1/4 cup light brown sugar
- 2 tablespoons soy sauce
- 2 tablespoons fish sauce
- 2 tablespoons fresh lime juice
- 1 tablespoon sriracha sauce
Garnishes:
- Chopped peanuts
- Chopped fresh cilantro
- Crushed red pepper flakes (optional)
- Fresh lime wedges, for serving
Instructions
- Bring a medium pot of water to a boil. Remove the pot from the heat, add the Pad Thai noodles, and let soak for 10 minutes, stirring a few times to separate them, until the noodles are soft but still slightly firm and chewy. Drain and transfer to a bowl. Toss the noodles with 1 tablespoon sesame oil.
- To make the sauce: In a small bowl, whisk together all the sauce ingredients until well combined. Set aside.
- Cut the chicken into bite-sized pieces and season generously with salt and pepper.
- In a large skillet or wok, heat 1 tablespoon of the remaining sesame oil over medium-high heat. Add the chicken and saute until cooked through, about 8 minutes. Transfer the chicken to a bowl and set aside.
- Add the remaining 1 tablespoon of sesame oil to the hot skillet. Add the garlic and cook and stir for 1 minute, or until fragrant. Add the green onions, red bell pepper, bean sprouts, and shredded carrot and cook and stir until tender, about 5 minutes.
- Move the vegetables to one side of the skillet and add the beaten eggs. Scramble the eggs, breaking into small pieces with a spatula as they cook. Once scrambled, combine the eggs with the vegetables in the skillet.
- Add the cooked noodles and chicken and stir to toss. Add the sauce and gently toss to combine well.
- Remove the skillet from the heat and stir in 1/4 cup chopped peanuts, 1/4 cup chopped cilantro, and a pinch of red pepper flakes (if desired).
- When ready to serve, divide into serving bowls. Garnish with more chopped peanuts, cilantro, and red pepper flakes (if desired). Serve with lime wedges for squeezing.