This easy, but delicious Chicken Pad Thai recipe from Chef’d is a winner! Everyone in the family enjoyed the meal and it was great to whip up on a busy weeknight. Try it — you’ll like it!
Weeknight Chicken Pad Thai. Recipe from Melissa D’Arabian.
This quick homemade Pad Thai is a healthier and fresher version of a takeout favorite, and it’s ready in just minutes. The secret to stirfry is having all your ingredients ready and using high heat to the dish comes together fast. The rice noodles are gluten-free, so this is a perfect weeknight dinner for anyone who can’t eat week.
- Cook Time: 30 minutes
- Skill Level: Easy Breezy
If you want to make this dish, you’ll need the items below.
Included in the Chef’d box (serves 4):
- 4 garlic cloves
- 2 yellow onions
- 4 green onions
- 4 limes
- 4 eggs
- 1 oz fresh cilantro
- 1/4 brown sugar
- 2 chicken breasts
- 1/4 cup fish sauce
- 2 tablespoons sriracha
- 2 tablespoons rice wine vinegar
- 8 oz Pad thai noodles
- 3 oz matchstick carrots
- 6 oz sugar snap peas
- 4 tablespoons chopped peanuts
Not included in the Chef’d box:
- olive oil
- large sauce pot
- large bowl
- large saute pan or wok
- Mince, slice and chop
- Mince the garlic and set aside
- Peel the onions and cut in half. Place the flat side down on the cutting board and cut into 1/4 inch slices and set aside
- Slice the green onions on the bias and set aside
- Cut only 2 limes into 12 wedges and hold for garnish
2. Continue your prep
- Crack the eggs into a small bowl and stir with a fork until combined well. Set aside
- Remove the cilantro leaves from the stems and discard the stems. Set aside 10 leaves whole for garnish and rough chop the rest.
3. Slice the chicken into strips
- For the noodles, add 10 cups of water into a large sauce pot. Bring to a boil over high heat.
- Into a large bowl, add the brown sugar and 1/2 cup warm water and stir to dissolve. Set aside
- Meanwhile, pat the chicken dry with paper towels
- Slice the chicken into 1/4 inch strips and set aside
4.Make the marinade
- Squeeze the remaining lime into the bowl with the brown sugar. Add the fish sauce ,sriracha, rice wine vinegar and stir
- Add the chicken strips to the marinade in the bowl, toss to coat evenly and place in the refrigerator
- Once the water is boiling, add the noodles to the sauce pot of boiling water and stir
- Turn off the heat and let the noodles stand for 5 minutes. Drain into a colander, rinse with cold water and hold
CHEF’D KITCHEN 411: The coolest condiment on the Table! Named after the Thai city where it was first made over 80 years ago, firey Sriracha has grown to be one of the most popular hot sauces in the universe. Made from a paste of chili peppers and garlic, this tangy, sweet, spicy “hipster ketchup” can transform any food from mundane to magnificent!
5. Let’s go for a wok.
- Heat 1/4 cup of olive oil in a wok or large saute pan over medium high heat until very hop, almost smoking
- Carefully, add the chicken with the marinade. Cook for 2 minutes.
- Add the onions and cook for 2 minutes more
- Add the garlic and eggs and cook for 30 seconds, stirring frequently
- Add the noodles, carrots, chopped cilantro, sugar snap peas, peanuts and green onions
- Toss until well coated and remove from heat.
6. Plate your Pad Thai
- Divide the Pad Thai evenly in the center of four plates
- Garnish with the lime wedges and the cilantro leaves
- Enjoy your weeknight Thai adventure!