Pad Thai

6 servings


10 minutes

active time

45 minutes

total time


1 (12 ounce) package rice noodles

2 tablespoons butter

1 pound boneless, skinless chicken breast halves, cut into bite-sized pieces

¼ cup vegetable oil

4 eggs

3 tablespoons white sugar

2 tablespoons fish sauce

1 tablespoon white wine vinegar

⅛ tablespoon crushed red pepper

2 cups bean sprouts

3 green onions, chopped

¼ cup crushed peanuts

1 lemon, cut into wedges


Gather all ingredients.

Soak rice noodles in cold water until soft, 30 to 50 minutes. Drain and set aside.

Meanwhile, heat butter in a wok; add chicken and sauté until browned. Remove chicken and set aside.

Heat oil in the wok over medium-high heat. Crack eggs into hot oil and cook until firm. Stir in chicken and cook for 5 minutes.

Add softened noodles, sugar, fish sauce, vinegar, and red pepper; mix well until noodles are tender. Adjust seasonings to taste.

Stir bean sprouts into wok and cook for 3 minutes.

Serve topped with green onions, crushed peanuts, and a wedge of lemon.


Serving Size



524 kcal

Total Fat

21 g

Saturated Fat

6 g

Unsaturated Fat

0 g

Trans Fat



178 mg


594 mg

Total Carbohydrate

59 g

Dietary Fiber

3 g

Total Sugars

8 g


26 g

6 servings


10 minutes

active time

45 minutes

total time
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