Chicken Pad Thai

4 servings


30 minutes

total time


8 ounces flat rice noodles

1 large boneless skinless chicken breast (pounded to ½ inch thickness and chopped into bite-sized pieces)

salt & pepper (to taste)

2 eggs

1 cup fresh bean sprouts

⅓ cup sliced green onions

¼ cup sliced white onions

⅓ cup cilantro (roughly chopped)

optional: peanuts

¼ cup ketchup

2 tablespoons fish sauce (found in the Asian section at most grocery stores)

2 tablespoons sugar

1 teaspoon minced garlic

1 teaspoon peanut butter

juice of 1 lime

½ teaspoon crushed red pepper flakes

1 teaspoon soy sauce


Season chicken with salt and pepper to taste.

Cook chicken in a large wok or pan over medium heat, stirring throughout until cooked through (about 6-8 minutes), transfer chicken to a bowl and set aside.

Whisk together all sauce ingredients and set aside.

Crack eggs over preheated pan (where you cooked the chicken) and allow to fry for a bout a minute ,then break it up with a spoon and add the onions and bean sprouts.

Add chicken and sauce. Add noodles and toss to coat the noodles in the sauce.

Stir in green onions and cilantro. Garnish with peanuts if desired.


Serving Size



375 kcal

Total Fat

5 g

Saturated Fat

1 g

Unsaturated Fat


Trans Fat



118 mg


1144 mg

Total Carbohydrate

62 g

Dietary Fiber

2 g

Total Sugars

12 g


19 g

4 servings


30 minutes

total time
Start Cooking