This stir-fry dish is a classic in Thailand and is now loved by many around the globe. Chicken Pad Thai offers up yummy rice noodles plus chicken, bell pepper, green onions, eggs, and peanuts together beautifully in a rich sauce with just the right balance of sweet and savory. Skip the takeout and make this Thai treat at home in just 35 minutes! Chicken Pad Thai is a hearty and satisfying dinner that needs no sides!
Ingredients• 1 (10 ounce) package Thai rice noodles • 1/4 cup packed dark-brown sugar • 1/4 cup soy sauce • 2 tablespoons rice vinegar • 1 tablespoon lime juice • 1 tablespoon fish sauce • 2 tablespoons vegetable oil • 1 pound chicken breasts, boneless, skinless, and sliced into small strips • 1 red bell pepper, sliced into thin strips and the strips halved • 1 1/2 cups matchstick carrots • 2 cloves garlic • 5 green onions, whites minced, greens sliced into 1-inch pieces • 2 cups bean sprouts • 3 large eggs • 1/3 cup cilantro, optional, chopped • 1/2 cup unsalted peanuts, optional, chopped • red pepper flakes, optional, to taste • sesame seeds, optional, to taste
Cook the rice noodles according to package directions.
In a medium bowl, add together the brown sugar, soy sauce, rice vinegar, lime juice, and fish sauce using a whisk. Set the sauce aside.
At the same time the noodles are cooking, heat up the oil in a wok or a 12-inch, deep pan over medium-high heat.
Add in the chicken and then saute it until it is completely cooked through, around 6-8 minutes.
Transfer the chicken to a plate and leave the oil in the pan.
Add in the bell pepper and carrots and saute for 1-2 minutes.
Add in the garlic, green onions, and bean sprouts, sauteing for 1 minute.
Move the veggies onto the edges of the pan and crack the eggs into the center.
Cook and scramble the eggs until they are cooked through, about 3-4 minutes.
Mix in the chicken, noodles, and the sauce, combining everything together and cooking for 1-2 minutes.
Serve the dish warm sprinkled with the cilantro, peanuts, red pepper flakes, and sesame seeds.