Quick Chicken Pad Thai: Protein-Packed Weeknight Dinner (Print Version)
Quick Chicken Pad Thai delivers authentic flavors in a protein-packed, easy weeknight meal. Ready in under 30 minutes, it's a healthy, satisfying dinner.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 30 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Thai
Dietary: Dairy-Free
# Ingredients:
→ The Protein Powerhouse
01 -
1 lb boneless, skinless chicken breast, thinly sliced
02 -
2 large eggs
03 -
2 tbsp neutral oil (such as canola or vegetable)
04 -
Salt and pepper to taste
→ Signature Pad Thai Sauce
05 -
3 tbsp tamarind paste (unsweetened concentrate)
06 -
3 tbsp fish sauce
07 -
2 tbsp packed light brown sugar
08 -
2 tbsp fresh lime juice
09 -
1 tsp sriracha (optional, for heat)
→ Noodle & Veggie Base
10 -
8 oz flat rice noodles (Pad Thai style)
11 -
3 cloves garlic, minced
12 -
2 cups fresh bean sprouts
13 -
1/2 cup green onions, sliced (divided for cooking and garnish)
→ Crunchy Garnish & Freshness
14 -
1/2 cup roasted peanuts, unsalted, chopped
15 -
1/4 cup fresh cilantro, chopped
# Instructions:
01 -
Soak 8 oz flat rice noodles in hot water for 5-7 minutes until pliable but still firm; drain well. In a small bowl, whisk together 3 tbsp tamarind paste, 3 tbsp fish sauce, 2 tbsp packed light brown sugar, 2 tbsp fresh lime juice, and 1 tsp sriracha (if using). This forms the signature sauce for your Quick Chicken Pad Thai.
02 -
Season 1 lb boneless, skinless chicken breast with salt and pepper. Heat 1 tbsp neutral oil in a large skillet or wok over medium-high heat. Cook chicken for 4-5 minutes until browned and cooked through. Remove the cooked chicken and set aside.
03 -
Add the remaining 1 tbsp neutral oil to the skillet. Crack in 2 large eggs and scramble until just set, about 1-2 minutes. Break into smaller pieces. Remove the cooked eggs and set aside with the chicken.
04 -
Add 3 minced cloves garlic and half of the 1/2 cup sliced green onions to the skillet. Sauté for 30 seconds until fragrant. This builds the essential flavor base for your Quick Chicken Pad Thai: Protein-Packed Weeknight Dinner.
05 -
Add the drained 8 oz flat rice noodles to the skillet with the garlic and green onions. Pour in the prepared Pad Thai sauce. Toss well with tongs to coat the noodles evenly and cook for 1-2 minutes, allowing them to absorb the flavors.
06 -
Return the cooked chicken and scrambled eggs to the skillet. Add 2 cups fresh bean sprouts and the remaining half of the 1/2 cup sliced green onions. Toss everything gently for 1-2 minutes until heated through and well combined.
07 -
Transfer your Quick Chicken Pad Thai: Protein-Packed Weeknight Dinner to serving plates. Garnish generously with 1/2 cup chopped roasted peanuts and 1/4 cup fresh cilantro. Serve immediately for a delicious and satisfying meal.
# Notes:
01 -
For a vegetarian option, omit chicken and eggs, and add firm tofu (pressed and pan-fried) and extra veggies like bell peppers or carrots.
02 -
Leftover Pad Thai can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat gently in a skillet or microwave, adding a splash of water if needed.
03 -
Adjust the sriracha to your preference. For more heat, add extra; for less, omit it entirely. You can also serve extra sriracha on the side.
04 -
Be careful not to over-soak the rice noodles, as they can become mushy. They should be pliable but still firm, as they will finish cooking in the wok.
# Tools You'll Need:
01 -
Wok or large skillet
02 -
Large pot
03 -
Cutting board
04 -
Chef's knife
05 -
Measuring cups
06 -
Measuring spoons
# Nutrition Facts (Per Serving):
Calories: 657 kcal
Total Fat: 23 g
Total Carbohydrate: 66 g
Protein: 48 g