Chicken Pad Thai
This Chicken Pad Thai features tender rice noodles, sautéed chicken, scrambled eggs, bean sprouts, crushed peanuts, and a sweet-spicy tamarind-style sauce. A balanced and flavorful dish ideal for a satisfying weeknight meal.
Servings
Ingredients
- 1 12-ounce package rice noodles
- 2 tablespoons peanut oil
- 1 pound boneless skinless chicken breast, cut into bite-sized pieces
- 1/4 cup peanut oil additional
- 2 cloves garlic finely minced
- 3 green onions finely chopped
- 4 large eggs
- 2 tablespoons white wine vinegar
- 4 tablespoons fish sauce
- 6 tablespoons granulated white sugar
- 1 tablespoon sweet chili sauce
- 1½ teaspoons crushed red pepper
- 1/8 teaspoon cayenne pepper
- 2 cups fresh bean sprouts
- 1/4 cup crushed roasted peanuts
- 1 green onion finely chopped (for garnish)
- 1 lime cut into wedges
Instructions
Prepare the Noodles
- Place the rice noodles in a large heat-safe bowl and cover with hot water. Allow them to soak for approximately 30 to 45 minutes, or until they have softened. Drain thoroughly and set aside.
Sauté the Chicken
- In a large wok or heavy-bottomed skillet, heat 2 tablespoons of peanut oil over medium-high heat. Add the diced chicken breast, garlic, and chopped green onions. Sauté until the chicken is cooked through and lightly browned. Remove the chicken mixture from the pan and set aside.
Scramble the Eggs
- Return the wok to medium-high heat and add 1/4 cup of peanut oil. Once heated, crack the eggs directly into the hot oil. Allow them to set slightly, then scramble until fully cooked.
Combine Ingredients and Seasonings
- Add the cooked chicken mixture and soaked rice noodles to the wok with the scrambled eggs. Stir in the white wine vinegar, fish sauce, sugar, sweet chili sauce, crushed red pepper, and cayenne pepper. Toss the contents thoroughly to ensure the noodles are evenly coated in the sauce. Continue cooking until the noodles are fully tender and all ingredients are well combined.
Add Final Elements and Garnish
- Stir in the bean sprouts and squeeze in the juice from a lime wedge. Cook for an additional 2–3 minutes, just until the sprouts are lightly wilted. Plate the dish and garnish with crushed peanuts, additional green onions, and a lime wedge. Serve immediately while hot.
Notes
To prepare this recipe as gluten-free:
- Use gluten-free rice noodles (most are naturally gluten-free, but always confirm on the packaging).
- Substitute the fish sauce with a certified gluten-free version or gluten-free soy sauce (tamari).
- Ensure sweet chili sauce is labeled gluten-free, as some brands contain wheat-based thickeners.
- Confirm peanut oil and all condiments are processed in gluten-free facilities if you have high sensitivity or celiac disease.