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Chicken Phad Thai with Cucumber Salad

Better than take-out chicken pad thai -a quick and easy family favorite that’s ready in just 30 minutes!

Chicken Pad Thai

Print Grocery List Print Recipe
Serves: 4 Total Time: 35 minutes

Ingredients

  • 8 ounces flat rice noodles (found in the Asian section in most grocery stores), cooked al dente according to package instructions
  • 2 large boneless skinless chicken breast, pounded to ½ inch thickness and cut into bite-sized pieces (you can also use chicken thighs)
  • 2 eggs, optional
  • 1 cup fresh bean sprouts
  • 1/3 cup sliced green onions, plus extra to garnish
  • 1/4 cup sliced white onion
  • 1/3 cup shredded carrot
  • 1/3 cup cilantro, roughly chopped
  • zest of 1 kaffir lime (if you can't find a kaffir lime, use a regular lime)
  • Peanuts
  • Fresh lime juice

  • For the Sauce:
  • ¼ cup ketchup
  • 2 tablespoons fish sauce (found in the Asian section at most grocery stores)
  • 2 tablespoons sugar
  • 1 teaspoon minced garlic
  • 1 teaspoon peanut butter
  • Juice of 1 lime
  • ½ teaspoon crushed red pepper flakes
  • 1 teaspoon soy sauce

Instructions

1

Season chicken with salt and pepper to taste. Cook chicken in a large wok or pan over medium heat, stirring throughout until cooked through, about 8 minutes.

2

While the chicken is cooking, whisk together all sauce ingredients and set aside.

3

When the chicken is fully cooked, remove from wok and set aside. Keep the wok, or pan, on the stove on medium heat.

4

Crack eggs over preheated pan and allow to fry for about one minute, then break the eggs up with a spatula and add the onions and bean sprouts.

5

Add chicken and sauce to the pan. Add noodles and toss to coat the noodles in the sauce. Stir in green onions and cilantro. I like to use tongs, to ensure the noodles are completely coated with the sauce.

6

Garnish with peanuts if desired and an extra squeeze of fresh lime juice.

Notes

Kaffir Lime -- it's a very tiny lime that has a very short season and an extremely pungent lime flavor.

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