Quick Pad Thai
70% authentic · Thai
A simplified version of Pad Thai that uses readily available ingredients and a quicker cooking process, perfect for a weeknight meal.
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Ingredients
- Dried flat rice noodles200g
- Chicken breast, thinly sliced200g
- Eggs2
- Garlic, minced2 cloves
- Bean sprouts1.5 cups
- Scallions, chopped1/4 cup
- Peanut butter2 tbsp
- Soy sauce3 tbsp
- Sweet chili sauce2 tbsp
- Rice vinegar1 tbsp
- Vegetable oil2 tbsp
- Roasted peanuts, crushed, for garnish1/4 cup
- Lime wedges, for serving4
- Saltto taste
- Black pepperto taste
Steps
- 1
Soak rice noodles in hot water for 10-15 minutes until softened. Drain.
- 2
In a small bowl, whisk together peanut butter, soy sauce, sweet chili sauce, and rice vinegar. Set aside.
- 3
Heat 1 tbsp of oil in a wok or large skillet over medium-high heat. Add chicken and stir-fry until cooked through. Remove and set aside.
- 4
Add remaining 1 tbsp of oil. Add garlic and stir-fry briefly. Add the drained noodles and the sauce mixture. Toss to coat.
- 5
Push noodles to one side. Crack eggs into the empty space, scramble, and then mix into the noodles.
- 6
Return chicken to the wok. Add bean sprouts and scallions. Stir-fry for 1-2 minutes until bean sprouts are slightly wilted.
- 7
Season with salt and pepper to taste. Serve immediately, garnished with crushed peanuts and lime wedges.
