Pad Thai (Thai Stir-Fried Noodles) Recipe

Name: Pad Thai (Thai Stir-Fried Noodles)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (454 g) package rice noodles; 2 boneless skinless chicken breasts, cut into thin strips; 3 cloves garlic, chopped; 1 shallot, chopped; 2 -3 eggs; 1 tablespoon black pepper; 4 tablespoons vegetable oil, divided; 4 tablespoons brown sugar; 1 -2 tablespoon oyster sauce (optional); 3 tablespoons fish sauce; 3 tablespoons white vinegar; 2 tablespoons soy sauce; 1 bunch green onion, cut into 1 inch pieces; 1 cup bean sprouts; 1/2 cup roasted peanuts, chopped; fresh cilantro; fresh lime juice (optional); 1 jar paad Thai sauce (optional)

Servings: persons

1 (454 g) package rice noodles
2 boneless skinless chicken breasts, cut into thin strips
3 cloves garlic, chopped
1 shallot, chopped
2 -3 eggs
1 tablespoon black pepper
4 tablespoons vegetable oil, divided
4 tablespoons brown sugar
1 -2 tablespoon oyster sauce (optional)
3 tablespoons fish sauce
3 tablespoons white vinegar
2 tablespoons soy sauce
1 bunch green onion, cut into 1 inch pieces
1 cup bean sprouts
1/2 cup roasted peanuts, chopped
fresh cilantro
fresh lime juice (optional)
1 jar paad Thai sauce (optional)

1
Boil noodles until just soft (do not overcook).
2
Drain water and place noodles in separate bowl.
3
Meanwhile, heat 3 Tbsp oil in wok on high heat.
4
Add garlic, shallots, oyster sauce, chicken and stir-fry until cooked.
5
Move mixture to 1/2 of wok and add eggs on empty 1/2 of wok.
6
Cook eggs.
7
Mix eggs and chicken.
8
Add noodles, fish sauce, vinegar, soy sauce, black pepper and brown sugar, stirring quickly so that noodles do not stick together.
9
Stir in bean sprouts, green onion and peanuts.
10
Garnish with fresh cilantro and a quick squeeze of lime juice.
11
Serve immediately, with Pad Thai sauce, as desired.

560

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 18 ingredients. The key ingredients include: 1 (454 g) package rice noodles, 2 boneless skinless chicken breasts, cut into thin strips, 3 cloves garlic, chopped, 1 shallot, chopped, and more.

Yes, Pad Thai (Thai Stir-Fried Noodles) falls under the Pasta & Noodles 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.

That's it — enjoy your meal!

Pad Thai (Thai Stir-Fried Noodles)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions