Easy Chicken Pad Thai

The classic dish when you crave the exotic flavors of Thailand but are pressed for time.

  • BRING 4 cups water to boil in medium saucepan. Remove from heat. Add rice noodles; let stand 8 to 10 minutes or until noodles are soft but firm. Rinse under cold water; drain well. Set aside.

  • HEAT 1 tablespoon of the oil in large skillet or wok on medium-high heat. Add egg; scramble until set. Remove from skillet. Add remaining 1 tablespoon oil to skillet. Add chicken; stir fry until cooked through. Add rice noodles, Pad Thai sauce and green onions; stir fry 3 to 4 minutes or noodles are tender.

  • STIR in bean sprouts and scrambled egg. Place noodle mixture on serving platter. Sprinkle with peanuts. Serve with cilantro sprigs and lime wedges.

  • Variation: Prepare as directed, substituting 4 ounces peeled and deveined shrimp or cut-up vegetables or cubed tofu for the chicken.

  • Nutrition Information Per Serving: 672 Calories, Fat 28g, Protein 26g, Carbohydrates 79g, Cholesterol 144mg, Sodium 930mg, Fiber 3g

Number of Comments: 2

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  • Rebecca on 1/4/2017

    What is the serving size here? I see the calories, but without the serving size, it is not useful at all.

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  • Jennifer on 2/22/2017

    Great recipe. I think it makes 2 servings of 1 cup and 4 servings of 1/2 cup so the recipe really is enough for 1 or two people. I would suggest making this and a side dish like a salad or something

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