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This Chicken Pad Thai Recipe is a quicker version than the traditional but still tastes absolutely delicious! Double win!
Today I’m posting a Chicken Pad Thai Recipe that gets you in and out of the kitchen in no time and keeps you off your feet. This Pad Thai is a very quick dinner to cook up that uses a bunch of ingredients you probably already have on hand. Traditional Pad Thai dishes typically call for fish sauce and tamarind juice concentrate. Do you have those in your pantry already? Yeah…me either. So, I subbed them out with more common things to make some seriously flavorful noodles. Not traditional but still amazing and fast enough to make this on a weeknight. Promise 🙂
Pad Thai Recipe Ingredients
Sauce – The sauce is made up of soy sauce, sugar, red wine vinegar, hoisin sauce, grated garlic, Worcestershire sauce, and red pepper flakes. I know it’s a lot but the flavoring is phenomenal.
Mix-Ins – We have carrots, bean sprouts, peanuts, cilantro, and an onion. They all compliment each other with taste and texture. They also add a lot of color to the dish.
Protein – Pad Thai can be made with chicken, shrimp, tofu and/or eggs. For this recipe though I stuck to the chicken and eggs for protein.
Noodles – Rice noodles are used in this recipe. I used noodles from the Thai Kitchen brand.
How to Make Pad Thai
Pad Thai Sauce
First up we’ll make the sauce–in a small bowl, combine some soy sauce, sugar, red wine vinegar, hoisin sauce,
grated garlic, Worcestershire sauce, and red pepper flakes altogether. Microwave for 30-ish seconds until the sugar dissolves. Set this aside. Yup, that’s the sauce. Takes about 2 minutes.
Pad Thai Noodles
Next, we’ll cook up some rice noodles. This was half a package of the Thai Kitchen brand. Cook these for 3-5 minutes, then drain and rinse in cold water. They should be slightly underdone because we’ll be cooking them up a little later. Set these aside.
Now, we can get to the main event. Slice up some onion,
and chicken. Cutting chicken that is half frozen makes my life 27 1/2 times easier. Approximately.
Heat up some canola oil in a wok or a big skillet over medium-high heat.
Add in that chicken and onions and cook until chicken is thoroughly cooked. Push these ingredients to one side of the pan and then…
pour in two beaten eggs.
Scramble these babies up and get ready to finish this recipe! Home stretch, my peeps! Yes, this recipe is that fast.
On top of everything, pour on the cooked rice noodles, some julienned carrot, some bean sprouts
and that sauce we made at the beginning.
Toss everything together and cook to heat the veggies through.
Grab some peanuts, green onions and cilantro and go to town!
So so so so so good with peanuts and cilantro, but that’s totally my preference. Make this how you like! 🙂 Printable Recipe Card is below! Enjoy!
Other recipes you might like:
- Thai Chicken Bites Recipe
- Thai Peanut Slaw
- Crunchy Thai Peanut Chicken & Kale Salad
- Thai Chicken Pizza
Chicken Pad Thai Recipe
for the pad thai sauce-
- 4 tablespoons soy sauce
- 3 tablespoons hoisin sauce
- 4 tablespoons sugar
- 4 cloves garlic finely minced or grated
- 2 tablespoons red wine vinegar
- 1 tablespoon Worcestershire sauce
- pinch red pepper flakes
for the chicken pad thai-
- 7 oz. rice noodles
- 3 tablespoons canola oil
- 1 lb. boneless skinless chicken breasts cut into bite sized pieces
- 1 cup yellow onion sliced
- 2 large eggs
- 3/4 cup julienned carrot
- 3/4 cup bean sprouts
- lime wedges
- green onions
- In a small bowl, combine the soy sauce, hoisin, sugar, garlic, vinegar, Worcestershire and red pepper flakes together. Microwave 30 seconds to 1 minute or until the sugar dissolves. Set aside.
- Bring a large pot of water to boil. Cook rice noodles 5 minutes. Drain and rinse with cold water. Set aside.
- In a large wok or skillet, heat oil over medium-high heat. Cook chicken and onions together until browned. Move to one side of the pan.
- Crack eggs into a small bowl and beat with a fork. Pour into the empty side of the pan and stir to scramble. Toss in carrots, bean sprouts, cooked noodles, and sauce until all coated. You may add in 1/4-1/2 cup water if you think there isn't enough sauce. Cook another 2 minutes to heat veggies through. Serve with cilantro, lime wedges, peanuts, and green onion.