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Pad Thai (with Chicken or Shrimp)

Pad Thai (with Chicken or Shrimp)
  • Meal

    Main Dish

  • Cusine



10 oz Thai rice noodles

1 lb boneless skinless chicken breasts, sliced into small strips, or 1 lb extra large shrimp

2 Tbsp vegetable oil

1/4 cup packed dark-brown sugar

1/4 cup soy sauce

2 Tbsp rice vinegar

1 Tbsp lime juice

1 Tbsp fish sauce

1 red bell pepper

1 1/2 cups matchstick carrots

2 cloves garlic

5 green onions

2 cups bean sprouts

3 large eggs

1/2 cup unsalted peanuts

1/3 cup cilantro

Red pepper flakes and sesame seeds


Prepare rice noodles according to directions listed on package. In a mixing bowl, whisk together brown sugar, soy sauce, rice vinegar, lime juice and fish sauce, set aside. While noodles are cooking, heat oil in a wok or a 12-inch deep saute pan set over medium-high heat. Add chicken and saute until cooked through, about 6 minutes. If using shrimp cook about 1 1/2 minutes per side or until opaque. Transfer to a plate, leaving oil in pan. Add bell pepper and carrots saute 1 - 2 minutes then add garlic, green onions and bean sprouts saute 1 minute longer. Push veggies to edges of pan and crack eggs into center. Cook and scramble until eggs have cooked through. Add in chicken, noodles and sauce and toss everything together and cook 1 - 2 minutes. Serve warm topped with cilantro, peanuts and optional red pepper flakes and sesame seeds.