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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
- 3 tbsp oil divided
- 3 boneless skinless chicken breasts
- 14 oz stir fry rice noodles
- 6 eggs
- 1/2 c green onions
- 1/2 yellow onion very thinly sliced
- 2 cloves garlic
- 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
Chicken Seasoning
- 2 packs Good Season's Italian dressing mix
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tbsp brown sugar
- 1/2 tsp Chinese five spice
- 1 tsp kosher salt
- 1/2 tsp black pepper
Instructions
- Trim and pound chicken breasts so they're even in thickness.
- Mix the seasoning together and coat the chicken.
- Preheat 2 tbsp of oil in a pan just under medium heat and cook the chicken 8 minutes per side.
- Remove the pan from the heat and set aside, leaving the chicken in the pan.
- 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 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 crack the eggs into the pan. Break up the yolks and scramble.
- Turn the heat to low and add cooked noodles, sauce and green onions to the pan. Toss until everything is coated.
- While the noodles absorb some of the sauce in the pan, thinly slice the chicken and add to the wok. Stir.
- Serve and top each portion with crushed peanuts.