Chicken Pad Thai – EASY, ready in 20 minutes, and BETTER than takeout!! Tender rice noodles, juicy chicken, with crisp-tender carrots, cabbage, and more for an IRRESISTIBLE and AUTHENTIC chicken pad Thai!!
My Thai recipes are some of my most popular recipes on my site and knew it was time for an authentic-tasting chicken pad Thai recipe that’s easy, ready faster than you can call for takeout, and leaves you going back for more.
This recipe feeds a crowd so invite your friends over or get ready to enjoy delectable leftovers.
All the ingredients are readily available in the Asian or ethnic section of most major supermarkets. Or there’s always Amazon.
Boil one pound of flat rice noodles, sometimes called pad Thai noodles or ban pho noodles. Because they’re made from rice and don’t have gluten, they cook very quickly, in about 5 minutes so make sure not to overcook them or you’ll have mush. Drain, rinse them under cold water, and set them aside.
In a very large skillet, cook together diced onions, chicken that’s been sliced into long and thin strips with sesame oil, coconut oil, garlic, and ginger before adding green cabbage (an 8-ounce bag of chopped cabbage is a time-saver), shredded carrots (use pre-shredded to save time), fish sauce, soy sauce, lime juice, a touch of honey or agave syrup, and optional sriracha sauce.
Stir in the noodles, a scrambled egg, top with green onions, peanuts, and get ready to dig in.
As with any recipe that’s thousands of years old, there are a million versions and variations.
Some optional ideas and variations include:
Chicken Pad Thai - EASY, ready in 20 minutes, and BETTER than takeout!! Tender rice noodles, juicy chicken, with crisp-tender carrots, cabbage, and more for an IRRESISTIBLE and AUTHENTIC chicken pad Thai!!
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