Description
This Spicy Chicken Pad Thai is a quick and flavorful stir-fried noodle dish with tender chicken, a tangy-sweet-spicy sauce, and crunchy peanuts. Ready in just 30 minutes, it’s the perfect weeknight meal!
Ingredients
Units
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For the Sauce:
- 3 tablespoons soy sauce
- 2 tablespoons fish sauce (or more soy sauce)
- 2 tablespoons lime juice
- 2 tablespoons brown sugar
- 1 tablespoon sriracha (adjust for spice level)
- 1 tablespoon peanut butter (optional, for creaminess)
- 1 teaspoon chili flakes (optional, for extra heat)
For the Pad Thai:
- 8 oz rice noodles
- 2 tablespoons vegetable oil
- 2 boneless, skinless chicken breasts, sliced thin
- 3 cloves garlic, minced
- 1 small onion, sliced
- 1 cup bean sprouts
- 2 eggs, lightly beaten
- 3 green onions, sliced
- 1/4 cup crushed peanuts
- 1/4 cup fresh cilantro (for garnish)
- Lime wedges (for serving)
Instructions
- Prepare the noodles – Cook rice noodles according to package instructions. Drain and set aside.
- Make the sauce – In a small bowl, whisk together soy sauce, fish sauce, lime juice, brown sugar, sriracha, peanut butter (if using), and chili flakes.
- Cook the chicken – Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add chicken and cook until golden brown and cooked through (about 5-6 minutes). Remove and set aside.
- Sauté aromatics – In the same pan, add remaining oil. Stir-fry garlic and onion for 1 minute until fragrant.
- Scramble the eggs – Push onions to one side of the pan. Pour in the eggs and scramble until just set.
- Combine everything – Add cooked noodles, chicken, and sauce to the pan. Toss well to coat. Stir in bean sprouts and green onions.
- Garnish & serve – Top with crushed peanuts, fresh cilantro, and lime wedges. Serve warm!
Notes
- Protein Swap: Use shrimp, tofu, or beef instead of chicken.
- More Veggies: Add bell peppers, carrots, or snap peas for extra crunch.
- Gluten-Free Option: Use tamari instead of soy sauce and a GF fish sauce.