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Easy Chicken Pad Thai in Nonstick Pan.
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4.34 from 3 ratings

Chicken Pad Thai

This easy Chicken Pad Thai recipe from scratch makes a simple 30 minute weeknight meal. It's packed with spicy Thai flavors and lots of peanuts.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American, Chinese
Servings: 4 people
Calories: 445kcal
Author: Abeer Rizvi

Ingredients

Pad Thai sauce:

  • ¼ cup Tamarind concentrate
  • 5 tablespoon Fish sauce
  • 3 tablespoon Oyster sauce
  • 1 tablespoon Thai red chilli sauce (Sambal Oelek)
  • 3 tablespoon Brown sugar
  • Pinch of crushed red chillies

Pad Thai noodles:

  • 6 oz Rice noodles
  • 2 tablespoon Oil (vegetable, corn or canola)
  • 1 Chicken breast (cut into small cubes)
  • Salt and pepper to taste
  • 1 Finely chopped shallot
  • 1 teaspoon Freshly grated ginger
  • 2 Finely minced garlic cloves
  • ⅓ cup Red peppers
  • ⅓ cup Green peppers
  • ⅓ cup Broccoli florets
  • ⅓ cup Thinly sliced carrots
  • 1 Large egg
  • Half a lime
  • Additional fish sauce (based on your preference)

Garnish:

  • ⅓ cup Roasted peanuts
  • 1 tablespoon Finely chopped cilantro
  • 1 Lime (sliced into four pieces)

Instructions

  • Prepare the noodles, according to the box instructions and keep aside.
  • While the noodles were boiling, make the Pad Thai sauce. In a mixing bowl, add the tamarind concentrate, fish sauce, oyster sauce, red chilli sauce, brown sugar, crushed red chillies and mix everything together. Keep aside.
  • In a wok or deep non-stick skillet, heat some oil on medium high heat and add the chicken pieces, salt and pepper. Cook for a few minutes until golden brown.
  • Add shallots, ginger, garlic and mix until fragrant.
  • Add red peppers, green peppers, broccoli, carrots and stir fry for a few minutes.
  • In the same wok, push everything on one side and in the remaining space, add the egg and scramble it. Mix it with the rest of the chicken and vegetables.
  • Add the boiled noodles and pour the sauce on top. Mix everything together and let it cook for a few more minutes until the sauce thickens. DO NOT OVER-COOK or you will end up with a mushy mess.
  • Squeeze half of a lime on top of the noddles and add more fish sauce if you like. Mix everything together.
  • Garnish with peanuts, cilantro and limes. Enjoy!

Notes

Leftovers can be stored in a sealed container in the fridge for up to 2 days and reheated in the microwave or stovetop.