It is 6pm. You are tired. Dinner needs to happen fast.
Too often, we reach for the takeout menu. But this easy Chicken Pad Thai is actually faster. It is fresh, bright, and incredibly satisfying. You can skip the delivery fees tonight. This meal is a total summer weeknight win for your family.
Why You’ll Love This Recipe
This recipe is a true weeknight dinner hero. It balances sweet, sour, and salty flavors perfectly. You get high-quality protein from the chicken and eggs. The fresh bean sprouts add a lovely crunch. It feels light enough for a healthy reset day. Your family will think you ordered from a restaurant.
The best part is the speed. You only need 15 minutes of actual cooking time. It is much fresher than takeout options. You control the ingredients and the sodium levels. It is a budget-friendly way to enjoy Thai cuisine. Everyone will be asking for seconds tonight.
Simple Method
Cooking this dish is very straightforward. You will start by soaking your rice noodles. While they soften, you can prep your sauce. The actual cooking happens very fast in one pan. This makes cleanup a breeze for busy parents. Even beginners can master this stir-fry easily.
The key is having everything ready before you start. Stir-frying requires high heat and quick movement. You will sear the chicken until it is golden and tender. Then, everything tosses together in the same wok. It is a fun and active way to cook. You will feel like a pro in your kitchen.
Ingredients You’ll Need
Most of these items are pantry staples or easy to find. Fresh lime and cilantro make the flavors pop.
- 8 oz dried wide rice noodles
- 1 lb boneless skinless chicken breast, thinly sliced
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 2 large eggs, lightly beaten
- 1 cup fresh bean sprouts
- 1/4 cup roasted peanuts, crushed
- 1/4 cup fresh cilantro, chopped
- 2 green onions, sliced
- 1 lime, cut into wedges
- 3 tablespoons tamarind paste
- 3 tablespoons fish sauce
- 2 tablespoons palm sugar
- 1/2 teaspoon chili flakes
Step-by-Step Directions
- Soak rice noodles in warm water for 20 to 30 minutes until flexible but still firm; drain and set aside.
- Whisk together tamarind paste, fish sauce, palm sugar, and chili flakes in a small bowl to create the sauce concentrate.
- Heat vegetable oil in a large wok or skillet over medium-high heat.
- Add sliced chicken and sear until cooked through and slightly browned, approximately 5 minutes.
- Add minced garlic to the wok and stir-fry for 30 seconds until fragrant.
- Push the chicken and garlic to the perimeter of the wok and pour beaten eggs into the center, scrambling until just set.
- Add the drained noodles and the prepared sauce concentrate to the wok.
- Toss all ingredients continuously over high heat until the noodles absorb the sauce and reach the desired tenderness.
- Stir in bean sprouts and green onions, cooking for an additional 60 seconds.
- Garnish with crushed peanuts, fresh cilantro, and lime wedges before serving.
Best Ways to Enjoy It
Serve this dish immediately while it is warm and steaming. Squeeze fresh lime juice over the top for brightness. The acidity cuts through the savory sauce beautifully. Add extra crushed peanuts for a satisfying crunch in every bite. It looks beautiful served on a large platter.
Pair this with a simple cucumber salad. A cold glass of sparkling water is very refreshing. This is perfect for a casual patio dinner. Set the table with colorful napkins and enjoy. It makes a wonderful, complete meal on its own.
Storage & Reheating
Store any leftovers in an airtight container. They will stay fresh for up to three days. This dish is great for weekday lunches at work. Reheat it gently in a skillet with a splash of water. This helps the noodles stay tender and moist. Avoid using a microwave if you can.
Tips for Best Results
- Do not over-soak your rice noodles.
- Prep all ingredients before you turn on the heat.
- Use a large wok to prevent crowding the pan.
- Substitute brown sugar if you cannot find palm sugar.
- Add extra chili flakes for a spicy summer kick.
- Keep the heat high for that authentic charred flavor.
- Always use fresh lime for the best results.
Ways to Switch It Up
- Swap chicken for firm tofu for a vegetarian option.
- Add shrimp for a more traditional seafood twist.
- Throw in extra vegetables like carrots or bell peppers.
- Use zucchini noodles for a lower carb version.
Common Questions
Can I use regular pasta instead?
Rice noodles provide a unique chewy texture. Regular pasta will change the dish significantly. Try to find rice noodles for the best experience.
What if I can’t find tamarind paste?
You can use a mix of lime juice and brown sugar. It provides a similar sour and sweet balance. However, tamarind gives the most authentic flavor.
I hope this fresh dinner brings a little joy to your busy week. It is proof that healthy cooking can be fast and delicious. Enjoy every bite with your loved ones!
— Katie Wood
Ingredients
- 8 oz dried wide rice noodles
- 1 lb boneless skinless chicken breast, thinly sliced
- 2 tablespoons vegetable oil
- 3 cloves garlic , minced
- 2 large eggs , lightly beaten
- 1 cup fresh bean sprouts
- 1/4 cup roasted peanuts, crushed
- 1/4 cup fresh cilantro, chopped
- 2 green onions , sliced
- 1 lime , cut into wedges
- 3 tablespoons tamarind paste
- 3 tablespoons fish sauce
- 2 tablespoons palm sugar
- 1/2 teaspoon chili flakes
Instructions
- Soak rice noodles in warm water for 20 to 30 minutes until flexible but still firm; drain and set aside.
- Whisk together tamarind paste, fish sauce, palm sugar, and chili flakes in a small bowl to create the sauce concentrate.
- Heat vegetable oil in a large wok or skillet over medium-high heat.
- Add sliced chicken and sear until cooked through and slightly browned, approximately 5 minutes.
- Add minced garlic to the wok and stir-fry for 30 seconds until fragrant.
- Push the chicken and garlic to the perimeter of the wok and pour beaten eggs into the center, scrambling until just set.
- Add the drained noodles and the prepared sauce concentrate to the wok.
- Toss all ingredients continuously over high heat until the noodles absorb the sauce and reach the desired tenderness.
- Stir in bean sprouts and green onions, cooking for an additional 60 seconds.
- Garnish with crushed peanuts, fresh cilantro, and lime wedges before serving.
