Easy Chicken Pad Thai Recipe
Easy One-pan Pad Thai with chicken, eggs and bean sprouts. Makes 2 servings and ready within 20 minutes!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Servings: 2 servings
For the garnish:
- Peanuts crushed
- Green Onion stalks sliced, aka Spring Onion
- red Pepper Flakes
- Juice of Lime
First, keep your Rice Noodles to soak with water according to package instructions. About 10-15 mins.
In the meanwhile slice your spring onion bulbs and shallots. Cut the chicken into strips.
Heat up a pan and add the oil, fry your spring onion bulb and shallot soft.
Once the onion is translucent, make space at the side so that you can break in the eggs. Scramble the eggs and let cook a bit. Eventually, break eggs and stir fry/mix.
Add in Chicken and stir fry and cook. Mix the whole content well.
Now add in the pad Thai sauce and mix + stir fry again.
Next, add the mung bean sprouts and stir-fry one again.
At the end add your soaked rice noodles to the pan and stir-fry + mix on high heat so that the noodles are covered well and get cooked.
Before you serve sprinkle with crushed peanuts, red chili flakes, the cut green spring onion stalks and lime/lemon juice.
Calories: 631kcal | Carbohydrates: 78g | Protein: 19g | Fat: 25g | Saturated Fat: 4g | Cholesterol: 199mg | Sodium: 258mg | Potassium: 353mg | Fiber: 3g | Sugar: 3g | Vitamin A: 9.7% | Vitamin C: 12.2% | Calcium: 6.7% | Iron: 14.6%