Description
This easy Chicken Pad Thai combines tender chicken, chewy rice noodles, crisp vegetables, scrambled egg, crunchy peanuts, and a savory-sweet lime sauce. Packed with garlic, ginger, sesame, and optional sriracha, it’s a flavorful homemade dinner that comes together quickly in one large skillet.
Ingredients
Scale
- 1 pound flat rice noodles
- 3 tablespoons toasted sesame oil
- 1 tablespoon coconut oil
- 1 medium sweet onion, diced small
- 1 pound boneless, skinless chicken breast, thinly sliced into strips
- 3–5 cloves garlic, finely minced or pressed
- 1 tablespoon ground ginger, or 1/2 tablespoon fresh grated ginger
- 8 ounces green cabbage, thinly sliced (about 3–4 loosely packed cups)
- 1 cup shredded carrots
- 1/3 cup low-sodium soy sauce
- 1/4 cup fish sauce
- 1/4–1/3 cup freshly squeezed lime juice
- 2 tablespoons honey or agave syrup
- 1 large egg, scrambled
- 2 tablespoons sriracha, optional and to taste
- 3 green onions, thinly sliced
- 2/3 cup chopped roasted peanuts
Instructions
- Cook the noodles: Cook the rice noodles according to package directions. Drain and rinse under cold water, then set aside.
- Sauté the onion: Heat the toasted sesame oil and coconut oil in a very large, deep skillet over medium-high heat. Add the diced onion and sauté for about 5 minutes, stirring occasionally, until it begins to soften.
- Cook the chicken: Add the thinly sliced chicken and cook for about 3 minutes, stirring and flipping frequently, until cooked through.
- Add the aromatics: Stir in the garlic and ginger. Cook for about 1 minute, stirring frequently, until fragrant.
- Cook the vegetables: Add the cabbage, carrots, soy sauce, fish sauce, and lime juice. Stir well. Cover, reduce the heat to medium-low, and simmer for about 3 minutes, or until the cabbage softens.
- Add sweetness: Remove the lid and stir in the honey or agave syrup.
- Add the noodles: Add the cooked rice noodles and turn off the heat. Toss thoroughly until the noodles, chicken, vegetables, and sauce are evenly combined.
- Finish the Pad Thai: Stir in the scrambled egg and optional sriracha.
- Garnish and serve: Top with sliced green onions and chopped roasted peanuts. Serve warm with extra lime wedges and sriracha, if desired.
Notes
- Slice the chicken into thin, even strips so it cooks quickly and evenly.
- Avoid overcooking the rice noodles because they will soften further when tossed with the hot ingredients.
- Start with 1/4 cup lime juice and add more to taste for a brighter, tangier flavor.
- Adjust the sriracha according to your preferred spice level or serve it on the side.
- Fresh ginger can replace ground ginger.
- Thai basil can replace the green onions for a fresh herbal finish.
- Vegetable or olive oil can be substituted for the coconut oil if needed.
- Store leftovers promptly in an airtight container in the refrigerator for up to 3–4 days.
- When reheating, add a small splash of water to help loosen the noodles.
- For food safety, chicken should reach an internal temperature of 165°F (74°C).
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Thai-inspired
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 680 kcal
- Sugar: 12 g
- Sodium: 1850 mg
- Fat: 25 g
- Saturated Fat: 6 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 84 g
- Fiber: 5 g
- Protein: 34 g
- Cholesterol: 85 mg