Description
Make a quick and flavorful Thai-inspired dinner in just 30 minutes with tender chicken, rice noodles, and a tangy Pad Thai sauce that’s better than takeout.
Ingredients
1 pound boneless, skinless chicken breast, cut into thin strips
8 ounces dried flat rice noodles
2 tablespoons vegetable oil
2 cloves garlic, minced
1/2 cup chopped shallots
1/4 cup Pad Thai sauce (store-bought or homemade)
1 tablespoon fish sauce
1 tablespoon tamarind paste
1 tablespoon brown sugar
1 tablespoon Sriracha (or to taste)
2 large eggs, lightly beaten
1 cup bean sprouts
1/4 cup chopped roasted peanuts
2 tablespoons chopped fresh cilantro
2 lime wedges
Instructions
Cook rice noodles according to package instructions. Drain and set aside.
In a small bowl, whisk together Pad Thai sauce, fish sauce, tamarind paste, brown sugar, and Sriracha. Set aside.
Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken and stir-fry until cooked through. Remove and set aside.
Add garlic and shallots to the skillet and sauté until fragrant, about 1 minute.
Push garlic and shallots to the side. Pour in beaten eggs and scramble until fully cooked.
Add noodles, chicken, and sauce mixture back into the skillet. Toss to combine.
Stir-fry for 2–3 minutes until heated through.
Add bean sprouts and cook for 1 more minute.
Serve hot, garnished with peanuts, cilantro, and lime wedges.
Notes
Substitute tofu or extra vegetables for a vegetarian version.
Adjust Sriracha to your spice preference.
Lime juice can be used if tamarind paste is unavailable.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Thai
