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 noodles8 oz
- Chicken breast, thinly sliced8 oz
- Eggs2
- Garlic, minced2 cloves
- Bean sprouts2 cups
- Scallions, chopped1/4 cup
- Soy sauce3 tbsp
- Sweet chili sauce2 tbsp
- Lime juice2 tbsp
- Brown sugar1 tbsp
- Vegetable oil2 tbsp
- Roasted peanuts, chopped1/4 cup
- Lime wedges, for serving4
- Saltto taste
- Water2 tbsp
Steps
- 1
Soak rice noodles in hot water for 10-15 minutes until softened. Drain.
- 2
In a small bowl, combine soy sauce, sweet chili sauce, lime juice, brown sugar, and 2 tbsp water. Set aside.
- 3
Heat 1 tbsp oil in a wok or large skillet over medium-high heat. Add chicken and cook until browned and cooked through. Remove and set aside.
- 4
Add remaining 1 tbsp oil. Add garlic and stir-fry until fragrant. Add noodles and sauce mixture. Toss to coat and cook for 2-3 minutes.
- 5
Push noodles to one side. Add eggs to the empty space and scramble. Mix with noodles.
- 6
Return chicken to the wok. Add bean sprouts and scallions. Stir-fry for 1-2 minutes until sprouts are slightly wilted.
- 7
Season with salt if needed. Serve immediately, garnished with chopped peanuts and lime wedges.
