Pad Thai Recipe – Eats Now

Name: Pad Thai
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 4 tablespoons vegetable oil, divided; 1 egg, beaten; 12 lb chicken, cut into bite-sized pieces; 4 ounces boxes rice noodles, any width,soaked for stir-fry; 4 scallions, chopped; ⅓ cup coarsely chopped peanuts; 1 packet paad Thai sauce; 2 cups bean sprouts; cilantro; lime wedge

Servings: persons

4 tablespoons vegetable oil, divided
1 egg, beaten
12 lb chicken, cut into bite-sized pieces
4 ounces boxes rice noodles, any width,soaked for stir-fry
4 scallions, chopped
⅓ cup coarsely chopped peanuts
1 packet paad Thai sauce
2 cups bean sprouts
cilantro
lime wedge

1
In wok or large skillet, heat 2 Tbsp vegetable oil.
2
Add egg.
3
Scramble lightly, about 20 seconds.
4
Add chicken.
5
Stir fry until cooked through.
6
Add remaining vegatable oil.
7
Add Rice Noodles.
8
Stir fry 4-7 minutes until firm but tender.
9
Add scallions, peanuts and Pad Thai Sauce.
10
Stir fry about 1 minute.
11
Stir in bean sprouts.
12
Serve hot garnished with cilantro and lime wedges.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 tablespoons vegetable oil, divided, 1 egg, beaten, 12 lb chicken, cut into bite-sized pieces, 4 ounces boxes rice noodles, any width,soaked for stir-fry, and more.

Yes, Pad Thai falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pad Thai

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