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Homemade 30-Minute Chicken Pad Thai recipe photo

30-Minute Chicken Pad Thai

This 30-Minute Chicken Pad Thai is a flavor-packed delight! Quick and customizable, it's the perfect weeknight meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Thai
Ingredients Equipment Method Notes

Ingredients
  

For the Pad Thai:
  • 1 tablespoon Avocado oil for sautéing
  • 2 tablespoons Peanut oil for added flavor
  • 1 pound Boneless skinless chicken cut into strips
  • 1/2 pound Raw shrimp peeled and deveined
  • 3 cloves Garlic minced
  • 1 Red Thai chili seeded and finely chopped (optional for heat)
  • a pinch Cayenne pepper optional for extra spice
  • 2 large Eggs well beaten
  • 1 8-oz package Pad Thai rice noodles
  • 4 Green onions chopped
  • 1/4 cup Rice vinegar
  • 1 tablespoon Fish sauce
  • 3 tablespoons Liquid aminos (or coconut aminos/low-sodium soy sauce)
  • 3 tablespoons Pure maple syrup to sweeten the sauce
  • 2 teaspoons Fresh ginger peeled and grated (optional for warmth)
  • 1 cup Bean sprouts optional for crunch
  • 1/2 cup Chopped unsalted peanuts for garnishing
  • Fresh basil or cilantro chopped for a fresh finish
  • Lime or lemon wedges for a zesty squeeze before serving

Equipment

  • Large skillet or wok
  • Pot
  • Spatula or wooden spoon
  • Measuring cups and spoons
  • Knife and cutting board

Method
 

Cooking Instructions:
  1. Step 1: Prepare the Rice Noodles. Begin by bringing a pot of water to a boil. Add the Pad Thai rice noodles and cook according to package instructions, usually around 4-6 minutes. Once cooked, drain and set aside.
  2. Step 2: Cook the Chicken and Shrimp. In a large skillet or wok over medium-high heat, heat the avocado oil and peanut oil. Add the chicken strips and cook for about 4-5 minutes, until they are cooked through and golden brown. Next, add the shrimp and cook for another 2-3 minutes, until they are pink and opaque.
  3. Step 3: Add Aromatics. Stir in the minced garlic, chopped red Thai chili (if using), and a pinch of cayenne pepper for an extra kick. Sauté for about 30 seconds until fragrant, being careful not to burn the garlic.
  4. Step 4: Scramble the Eggs. Push the chicken and shrimp mixture to one side of the skillet. Pour the beaten eggs into the empty side and scramble them gently until just set. Mix them into the chicken and shrimp.
  5. Step 5: Combine with Noodles. Add the drained rice noodles to the skillet. Pour in the rice vinegar, fish sauce, liquid aminos, and maple syrup. Toss everything together gently, ensuring that the noodles are coated in the flavorful sauce.
  6. Step 6: Finish with Fresh Ingredients. Add the chopped green onions, bean sprouts (if using), and grated ginger (if using). Toss again to combine and heat through for another minute.
  7. Step 7: Serve and Enjoy. Remove from heat and serve your 30-Minute Chicken Pad Thai hot. Garnish with chopped peanuts, fresh basil or cilantro, and lime or lemon wedges for a citrusy touch.

Notes

  • For the best texture, be careful not to overcook the noodles; they should be al dente.
  • If you like your Pad Thai saucier, feel free to add a bit more liquid aminos or fish sauce to taste.
  • Adjusting the sweetness with maple syrup can help you find the perfect balance for your palate.