Main Dishes Portia

Pad Thai (Chicken)


  • 1 package rice noodles
  • 3 tablespoons vegetable oil, divided
  • 1 lb chicken breast, sliced into very thin strips
  • 1 red bell pepper, thinly sliced
  • 3/4 cup carrots, shredded
  • 2 garlic cloves, minced
  • 1 egg, beaten
  • 1 green onion, chopped
  • 1/4 cup unsalted peanuts, roughly chopped
  • 2 tablespoons cilantro leaves, chopped

Sauce Ingredients

  • 2 tablespoons packed brown sugar
  • 1 tablespoons low sodium soy sauce
  • 1 tablespoons fish sauce
  • 1 tablespoons lime juice
  • 1 tablespoons rice vinegar
  • 1 tablespoons smooth peanut butter
  • 1 tablespoons Sriracha
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon pepper


Prepare rice noodles according to package directions. Rinse noodles in cold water, drain, and toss in with 1 tbsp oil. Set aside.

Add all of the sauce ingredients to a mixing bowl. Whisk together and set aside.

Heat 1 tablespoon oil in a large skillet. Once hot, add chicken and let cook for 3-4 minutes until cooked through. Transfer to a plate while you cook the vegetables.

Heat one tablespoon oil over in the same skillet. Add bell peppers and sauté 1 minute. Add carrots and garlic and sauté 1 additional minute. Pour beaten egg over vegetables and cook, stirring constantly, just until scrambled.

Add sauce and noodles. Toss until evenly combined and continue to stir and cook for 1-2 minutes, taking care to not let noodles overcook. Stir in chicken, green onions and peanuts, and heat through.


Flower Mound, Texas

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