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Fast Chicken Pad Thai

Stir-fries like Pad Thai require some multi-tasking. Prep the sauce and stir-fry the chicken and veggies while the noodles soften and in 15 min., dinner will be ready to serve.

Serves 4
Ready in 20 mins
Prep time 10 mins
Cooking time 10 mins
606 calories per serving


> 1/2 (16 oz) pkg rice noodles
> juice of 1 lime
> 1/4 cup ketchup
> 1/4 cup fish sauce
> 2 tbsp brown sugar
> 1/2 lb skinless boneless chicken breast
> 1/2 cup roasted peanuts
> 3 tbsp peanut oil
> 3 large eggs, beaten
> 2 cups shredded cabbage
> 1 cup  beansprouts


Put the noodles in a large bowl and pour over boiling water. Cover and leave for 10 min., or until softened. Drain.
While noodles soften, whisk together lime juice, ketchup, fish sauce and sugar. Cut the chicken into ½-inch pieces. Coarsely chop the peanuts.
Heat 1 tbsp oil in a large skillet or wok and scramble the eggs for 1 min. Set aside and wipe out skillet with a paper towel.
Heat remaining oil in the skillet and stir-fry chicken and cabbage 4 min. Add the ketchup mixture, scrambled eggs, bean sprouts and softened noodles. Stir fry 1 min. Sprinkle with peanuts and serve.

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