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This Chicken Pad Thai is just as good as any restaurant yet comes together in under thirty minutes. It’s the perfect mix of sweet, savory and sour. As the name suggests, Pad Thai is a Thai rice noodle dish with vegetables, eggs and protein. The dish is topped with crushed peanuts and can be garnished with limes and cilantro. This Pad Thai recipe does not have heat but easily could with the addition of sriracha in the sauce.
The rice noodles are found in the Asian section of grocery stores. I personally like the brand Thai Kitchen. You boil these noodles for 5 minutes, drain, rinse in cold water and have them nearby ready to use. You don’t want to cook them too far in advance or else they will stick together. Everything cooks rather quickly in a wok so it’s advised to preheat the water that your noodles will cook in while you cut the onions, mince the garlic and make the sauce.
I’m going to warn you, the sauce ingredients sound gross and the sauce itself smells a little fishy. Trust me on this, make it how it’s written. The final product is perfection when it all comes together.
Chicken Pad Thai
Ingredients
- 1.5 tbsp oil
- 2 breasts from a rotisserie chicken shredded
- 14 oz stir fry rice noodles
- 6 eggs
- 1/2 c green onions
- 1/2 yellow onion very thinly sliced
- 2 cloves garlic minced
- 1 c salted peanuts crushed
Sauce
- 1/3 c brown sugar packed
- 3 tbsp ketchup
- 3 tbsp oyster sauce
- 1/4 c fish sauce
- 1 lime juiced
Instructions
- Shred chicken breasts and set aside.
- Whisk the sauce together in a bowl and set aside.
- Make the noodles per package instructions, drain, rinse and set aside.
- Place a wok just under medium heat and preheat 1.5 tbsp of oil.
- Cook thinly sliced yellow onion for 4-5 minutes. Once it starts to caramelize add the garlic. Cook 1 minute, stirring the entire time.
- Scoot the onions and garlic to the side and add eggs into the wok. Scramble.
- Turn the heat to low and add cooked noodles, sauce and green onions to the pan. Toss until everything is coated.
- Add shredded chicken to the wok and toss again.
- Top with crushed peanuts and serve with lime wedges.