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Having a pad Thai noodle recipe in your arsenal of easy meals means you can make something delicious and different when your family gets bored with everyday dinner recipes.
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Pad Thai Noodle Recipe

This delicious and easy Pad Thai Noodle recipe is perfect for a weeknight supper.
Course: Dessert
Cuisine: Thai
Servings: 6 servings
Calories: 410kcal
Author: Kelly Stilwell

Ingredients

  • 8 oz rice noodles 1/4 inch wide
  • 1 T olive oil
  • 1 lb chicken breast cut in bite-sized pieces
  • 1 red bell pepper
  • 1/3 C shallots
  • 1 1/2 C carrots matchstick
  • 4 cloves garlic
  • 2 eggs large
  • 3 C bean sprouts fresh
  • 2 green onions sliced thin
  • 1/2 C peanuts unsalted
  • 1/4 C cilantro chopped
  • 1 T lime juice
  • 2 T rice vinegar
  • 2 T peanut butter smooth
  • 1 T chili paste
  • 1/2 t basil dried
  • 1/2 t coriander
  • 1/2 t ginger ground
  • 1/4 t pepper

Instructions

  • Gather your ingredients.
  • Slice the chicken into thin 2 inch strips.
  • Thinly slice the red pepper and then cut the slices in half.
  • Mince the garlic cloves.
  • Mince the shallots
  • Chop the green onions
  • Roughly chop the peanuts
  • Chop the cilantro leaves and set aside.
  • Following the package directions prepare the rice noodles. Continue to cook only until they are slightly crunchy. (They will also continue to cook in the sauce)
  • Rinse the noodles in cold water. Drain then toss in with 1 teaspoon of olive oil and set aside.
  • Add the sauce ingredients to a medium bowl whisking to blend the ingredients together. Set aside.
  •  
    Add 1 tablespoon of olive oil in the skillet. Heat to medium-high. Once hot add the chicken cooking for about 1 minute.
  • Stir fry the chicken until just cooked. Transfer the chicken to a plate. Using a paper towel wipe out the pan.
  • Whisk the eggs together in a small bowl.
  • Once the skillet has been wiped clean add 1 tablespoon of olive oil heating on medium-high. Add the peppers and shallots allowing them to saute for about 1 minute.
  • Add in the carrots and garlic. 
  • Continue to saute for an additional minute. Lower the heat to medium.
  • Slowly pour the beaten eggs over the vegetables. Continue to cook stirring often until scrambled.
  • Increase the heat to medium-high while adding in the sauce and the noodles. Toss all of the ingredients together. Stir while continuing to cook until the noodles are al-dente. (1-2 min)
  • Stir in the chicken, bean sprouts, green onions, and peanuts.
  • Heat until all ingredients are warm.
  • Taste test. If needed add 1 tablespoon of lime juice. (for tang). Add more chili sauce is wanted for taste.
  • Garnish with cilantro and serve hot.

Nutrition

Calories: 410kcal | Carbohydrates: 44g | Protein: 26g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 103mg | Sodium: 233mg | Potassium: 687mg | Fiber: 4g | Sugar: 5g | Vitamin A: 6165IU | Vitamin C: 38mg | Calcium: 58mg | Iron: 2mg