I love recipes where veggies are automatically included in the the main part of the meal and I don’t have to think about cooking a side dish. Bonus points if the recipe is easy. Delicious, of course, goes without saying. It’s for all those reasons and more that I love this chicken and veggie pad thai recipe. You get everything you need in one recipe – healthy vegetables, lean protein, lots of flavor, and (as a bonus) slurpy noodles. The vegetables (especially the snow peas) may not be authentic Thai but for the sake of a well-rounded meal, I’m not going to be a stickler.
This dish is flexible enough that you can play around with the ratio of noodles, vegetables and chicken. Keep in mind that if you decide to decrease the noodles by a significant amount, you should use less of the sauce/marinade so you don’t end up with a soggy dish. You could also leave out the chicken entirely to make this recipe vegetarian friendly.
There is some upfront prep work required to get everything ready but if you use pre-cut julienned carrots you’ll be able to cut down on some of the prep time. Be sure to have everything ready before you start cooking. Once the oil hits the pan, things will move pretty quickly and you’ll want to have everything at hand.
- 6 tablespoons water
- ¼ cup brown sugar
- 3 tablespoons fresh lime juice
- ¼ cup fish sauce
- 2 tablespoons rice wine vinegar
- 1 tablespoon sriracha sauce
- 8 ounces boneless, skinless chicken breast
- 8 ounces dried flat rice noodles (medium width)
- 2 tablespoons olive oil or canola oil, divided
- 3 large eggs, lightly beaten
- ½ medium onion, cut into ¼-inch slices
- 2 garlic cloves, minced
- 4 ounces snow peas or sugar snap peas
- 4 ounces matchstick cut carrots
- 3 green onions, chopped, plus more for serving
- 2 tablespoons chopped peanuts, plus more for serving
- Lime wedges, for serving
- Chopped cilantro, for serving
- In a medium bowl, stir together the water, brown sugar, lime juice, fish sauce, rice vinegar and sriracha sauce until the sugar is dissolved. Cut the chicken breast into thin strips and add the chicken to the brown sugar-lime juice mixture. Let the chicken marinade while prepping the remaining ingredients.
- Bring a large saucepan of water to boil over hight heat. When the water is at a rapid boil, add the noodles and stir until all the noodles are submerged. Turn off the heat and let the noodles stand for 5 minutes. Drain the noodles and rinse with cold water until the water runs clear. Set aside.
- Heat 1 tablespoon of oil in a wok or large sauté pan over high heat. When the oil is shimmery, pour in the eggs and cook, without stirring, until lightly set, about 20 seconds, then stir well to scramble the eggs. Transfer the eggs to a plate and wipe out the pan. Add 1 tablespoon oil to the pan and heat it over high heat until very hot. Carefully pour in the chicken and all the marinade. Cook for 2 minutes at a rapid simmer, stirring occasionally. Add the onions and garlic and cook for 2 minutes more. Add the snow peas and cook 20 seconds. Then add the carrots, green onions, and peanuts. Cook until vegetables are just tender-crisp. Add the noodles and scrambled eggs and toss the noodles with tongs lifting and stirring the noodles constantly, until the ingredients are well blended and noodles have soaked up most of the liquid.
- Transfer the pad thai to serving dishes and garnish with lime wedges, cilantro and additional green onions and peanuts.
Recipe adapted from Chef'd.