Description
This Chicken Pad Thai combines flat rice noodles, tender chicken, crisp cabbage and carrots, scrambled egg, and roasted peanuts with a flavorful sauce made from soy sauce, fish sauce, lime juice, and honey or agave. Sriracha adds optional heat for a satisfying homemade noodle dinner.
Ingredients
Scale
- 1 pound flat rice noodles
- 3 tablespoons toasted sesame oil
- 1 tablespoon coconut oil
- 1 medium onion, diced small
- 1 pound boneless skinless chicken breast, sliced into thin long strips
- 3 to 5 cloves garlic, finely minced or pressed
- 1 tablespoon ground ginger
- 8 ounces thinly sliced green cabbage, about 3 to 4 loosely packed cups
- 1 cup shredded carrots
- ⅓ cup low-sodium soy sauce
- ¼ cup fish sauce
- ¼ to ⅓ 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, sliced into thin rounds, or ⅓ cup minced fresh Thai basil
- ⅔ cup chopped roasted peanuts
Instructions
- Cook the flat rice noodles according to the package directions. Drain thoroughly and set aside.
- Heat the toasted sesame oil and coconut oil in a large skillet or wok. Add the diced onion and sliced chicken breast. Cook until the chicken is cooked through and the onion has softened.
- Add the minced or pressed garlic and ground ginger. Stir into the chicken and onion mixture.
- Add the thinly sliced cabbage and shredded carrots. Cook until the vegetables begin to soften while retaining some texture.
- Add the low-sodium soy sauce, fish sauce, freshly squeezed lime juice, honey or agave syrup, and optional sriracha. Stir well so the sauce coats the chicken and vegetables.
- Add the prepared rice noodles and toss until they are evenly coated with the sauce and combined with the chicken and vegetables.
- Add the scrambled egg and gently toss it through the noodles until evenly distributed.
- Add the sliced green onions, or minced fresh Thai basil if using as the substitute. Toss briefly.
- Finish with the chopped roasted peanuts, mixing some through the noodles while keeping their crunchy texture. Serve warm.
Notes
- Sriracha is optional and can be adjusted according to your preferred level of heat.
- For the ginger substitution, use ½ tablespoon fresh ginger in place of the 1 tablespoon ground ginger.
- Green onions can be replaced with ⅓ cup minced fresh Thai basil as specified in the recipe.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 6 servings
- Calories: 700 calories
Keywords: chicken pad thai, chicken pad thai recipe, homemade chicken pad thai, Thai chicken noodles, rice noodle chicken recipe, easy pad thai