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Quick Chicken Pad Thai

This easy rendition of pad thai is a little sweet, a little tangy, and super satisfying. Zucchini noodles add some extra fiber and nutrients.

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


> 1/2 (16 oz) pkg straight-cut rice noodles
> 2 limes
> 3 tbsp fish sauce
> 2 tbsp honey
> 1 lb boneless skinless chicken thighs
> 1/4 cup  unsalted peanuts
> 4 large eggs
> 3 tbsp canola oil
> 1/2 red onion
> 1 (16 oz) pkg zucchini noodles


Prepare the rice noodles according to package directions. Meanwhile, juice the limes. In a small bowl, whisk juice with fish sauce and honey. Slice the chicken into ½-inch pieces. Coarsely chop the peanuts. Set aside.
Beat the eggs in a bowl with salt and pepper. In a wok or heavy bottom skillet, heat 1 tbsp oil on medium-high. Scramble the eggs, stirring constantly. Transfer eggs to a bowl.
Thinly slice the onion. In the wok or skillet, heat the remaining 2 tbsp oil on high. Cook chicken and onion 6–7 min., until chicken is cooked through, stirring occasionally.
Stir in the zucchini noodles and cook 30 sec. Using tongs, add the rice noodles and fish sauce mixture. Cook 2 min., until most of the sauce is absorbed, stirring constantly. Stir in reserved scrambled eggs. Divide among 4 plates and garnish with peanuts.
Prepare rice noodles according to directions. Drain and toss with 1–2 tbsp oil.
Juice limes. In small container, stir together lime juice, fish sauce, and honey.
Slice the chicken and onion. Chop the peanuts.
Whisk eggs. In wok, scramble eggs in 1 tbsp oil. Reserve. In same wok, cook chicken and onions in 2 tbsp oil on high 6 min. Stir in zucchini noodles, rice noodles, and fish sauce mixture. Cook 3 min., until warm, stirring constantly. Add reserved eggs and garnish with peanuts.

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