Easy Chicken Pad Thai with Crushed Peanuts
Got 20 minutes? Make this Easy Chicken Pad Thai with Crushed Peanuts! With this quick recipe, you can serve delicious and authentic chicken pad thai for any weekday lunch or dinner, no matter how busy! Includes a homemade pad thai sauce recipe! Naturally dairy-free, and can be easily made gluten-free.
Ingredients
- 6 ounces rice noodles , cooked, rinsed, and drained
- 2 tbsp sesame oil
- 2 cloves garlic , minced
- 6 ounces boneless chicken breast , sliced
- ½ yellow onion , chopped
- 2 eggs
- ½ cup fresh bean sprouts
- ½ cup dry roasted peanuts , chopped
- ¼ cup green onions , chopped
for the Pad Thai sauce:
- 3 tbsp fish sauce (this is the brand I use)
- 4 tbsp sweet soy sauce , sub brown sugar if GF
- 3 tbsp chicken or bone broth
- 2 tbsp rice vinegar
- 1 tbsp soy sauce , sub tamari if GF
- 1 tsp sambal oelek , homemade or storebought
- 2 tbsp creamy peanut butter , optional
Instructions
- In medium bowl, add the pad thai sauce ingredients. Whisk until well-combined.
- In a large saucepan or wok, heat a tablespoon sesame oil over medium high heat. Add in the garlic and onion, then stir for 2-3 minutes until garlic is fragrant and onion is transluscent. Add in the chicken, then cook for 4 minutes, or until cooked through.
- Push the chicken, onion, and garlic to the side of the pan. Add a tablespoon of sesame oil and crack in the eggs. Scramble the eggs to your preferred doneness, breaking it up to smaller pieces.
- Add in the cooked rice noodles, pad thai sauce, and 1/4 cup chopped peanuts to the pan. Toss until well-combined.
- Top with bean sprouts, the remaining peanuts, green onions, and lime wedges. Serve immediately. ENJOY!
Notes
NOTE: To make this pad thai to be vegetarian, omit the chicken and use this vegan "fish" sauce.
Nutrition
Calories: 437kcal
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