Thai · medium

Chicken Pad Thai

Name: Chicken Pad Thai
Total time: 30 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 8 oz Rice Noodles (pad Thai Noodles); 1 lb Chicken Breast, Thin Strips; 2 large Eggs; 1 1/2 cups Bean Sprouts; 4 stalks Green Onions; 3 tbsp Tamarind Paste; 3 tbsp Fish Sauce; 2 tbsp Sugar; 3 cloves Garlic; 1/2 cup Peanuts, Crushed; 4 wedges Lime Wedges; 3 tbsp Vegetable Oil

Classic stir-fried rice noodles with chicken, egg, bean sprouts, and a tangy tamarind sauce.

30 min
Total: 4
Serves: $17.50
Est. cost: 520
Cal/serving

Dietary, as tagged

Dairy-free

Parent noteContains peanuts — check for nut allergies before serving to children.

Chips reflect this recipe's curated tags, not an ingredient-by-ingredient allergen scan. The app tags every ingredient against the top-9 allergens and filters your family's weekly plan by severity — check labels if an allergy is severe.

Ingredients

Rice Noodles (pad Thai Noodles)8 oz
Chicken Breast, Thin Strips1 lb
Eggs2 large
Bean Sprouts1 1/2 cups
Green Onions4 stalks
Tamarind Paste3 tbsp
Fish Sauce3 tbsp
Sugar2 tbsp
Garlic3 cloves
Peanuts, Crushed1/2 cup
Lime Wedges4 wedges
Vegetable Oil3 tbsp

Method

01
Soak rice noodles in lukewarm water 30 minutes (or per package). Drain.
02
Whisk together tamarind paste, fish sauce, and sugar. Set aside.
03
Heat 2 tbsp oil in a wok over high heat. Cook chicken 3–4 minutes until golden. Push to the side.
04
Add remaining oil and garlic, cook 30 seconds. Add eggs and scramble until just set, breaking up.
05
Add noodles and sauce. Toss vigorously over high heat 2–3 minutes. Add bean sprouts and toss 1 minute.
06
Serve immediately topped with crushed peanuts, green onions, lime wedges, and chili flakes.

520
Calories: 32g
Protein: 62g
Carbs: 14g
Fat