Chicken Pad Thai
This Chicken Pad Thai is a flavorful noodle dish made with tender chicken, rice noodles, eggs, bean sprouts, peanuts, lime, and a sweet-salty sauce for a quick homemade meal that feels bold, fresh, and satisfying.
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Servings: 0
Ingredients
- 1 package 12 oz rice noodles
- 2 tbsp peanut oil
- 1 lb boneless, skinless chicken breast halves cut into bite-sized pieces
- 1/4 c peanut oil
- 2 cloves garlic minced
- 3 green onions chopped
- 4 eggs
- 2 tbsp white wine vinegar
- 4 tbsp fish sauce
- 6 tbsp white sugar
- 1 tbsp sweet chili sauce
- 1 1/2 tsp crushed red pepper
- 1/8 tsp cayenne pepper
- 2 c bean sprouts
- 1/4 c crushed peanuts
- 1 green onion chopped, for garnish
- 1 lime cut into wedges
Instructions
- Place the rice noodles in a large bowl and cover with hot water. Soak for 30 to 45 minutes, or until softened. Drain well and set aside.
- In a wok or large heavy skillet, heat 2 tablespoons peanut oil over medium-high heat.
- Add the chicken, minced garlic, and chopped green onions. Sauté until the chicken is browned and fully cooked.
- Remove the chicken mixture from the wok and set aside.
- Return the wok to the heat and add the remaining 1/4 cup peanut oil.
- Crack the eggs into the hot oil and cook until set.
- Return the cooked chicken mixture to the wok.
- Add the softened noodles, white wine vinegar, fish sauce, sugar, sweet chili sauce, crushed red pepper, and cayenne pepper.
- Toss and stir the mixture while cooking until the noodles are tender and evenly coated with the sauce.
- Add the bean sprouts and a squeeze of fresh lime juice.
- Continue cooking and mixing for 2 to 3 minutes, just until the bean sprouts are slightly softened.
- Transfer the pad thai to a serving dish or individual bowls.
- Garnish with crushed peanuts, chopped green onion, and lime wedges before serving.
Notes
To make this Chicken Pad Thai gluten free, first confirm that your fish sauce, sweet chili sauce, and any packaged ingredients are certified gluten free, since some brands may contain gluten or be processed in shared facilities. Rice noodles are naturally gluten free, but it is still wise to check the package label to be safe. If peanut oil is unavailable, use another gluten-free neutral oil such as avocado oil or vegetable oil. For anyone with celiac disease or severe gluten sensitivity, use clean pans, utensils, colanders, cutting boards, and serving dishes to avoid cross-contact from wheat-based noodles or sauces used in the same kitchen.