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Fast Pad Thai

Pad Thai is a stir-fry made with rice noodles, so popular in Thailand that they made it a national dish. Try it for yourself, with this easy, 20-minute recipe.

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


> ½ (16 oz) pkg straight cut rice noodles
> 1 lime
> 4 tbsp ketchup
> 4 tbsp fish sauce
> ½ lb chicken tenders
> ¼ cup salted peanuts
> 4 large eggs
> 3 tbsp canola oil
> ½ red onion
> 1 cup zucchini noodles


Prepare the rice noodles according to package directions. Meanwhile juice the lime and whisk with ketchup and fish sauce. Slice the chicken into ½-inch pieces. Coarsely chop the peanuts and parsley. Set aside.
Beat the eggs in a bowl with salt (in moderation) and pepper. Heat ½ tbsp oil in a wok or heavy bottom skillet and cook the eggs. Set scrambled eggs aside in a bowl.
Thinly slice the onion half. Heat the remaining oil in the wok and stir-fry the chicken and onions on high heat, 6 min. or until chicken is cooked through.
Add the rice noodles, zucchini noodles, sauce, and egg mixture. Stir-fry for an additional 2 min. Divide the noodles among 4 plates and serve with peanuts and parsley.


Garnish with curly parsley.

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