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Chicken Pad Thai

Blogger Arlene Cummings of Cooking With Sugar shows how easy it is to make and enjoy authentic Chicken Pad Thai at home with simple ingredients found at the supermarket. Learn to make this recipe with our how-to article.

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  • prep time 20 min
  • total time 30 min
  • ingredients 15
  • servings 6
 

Ingredients

Noodles

1
package (8 oz) rice stick noodles
4
tablespoons peanut or canola oil
3
cloves garlic, finely chopped
4
medium green onions, sliced (1/4 cup)
1
lb boneless skinless chicken breasts, cut into bite-size pieces
2
tablespoons soy sauce
2
eggs, beaten
1
cup fresh bean sprouts

Sauce

Juice of 1 lime
3
tablespoons rice vinegar
3
tablespoons fish sauce
1/4
cup sugar
Crushed red pepper flakes to taste

Garnish

1/3
cup chopped peanuts
1/4
cup chopped fresh cilantro

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In large bowl, soak noodles in boiling water about 10 minutes or until soft. Drain; set aside.
  • 2 Meanwhile, in small bowl, mix sauce ingredients; set aside.
  • 3 In wok or large heavy skillet, heat 2 tablespoons of the oil over medium-high heat. Add garlic and onions; stir-fry 2 minutes. Add chicken and soy sauce; stir-fry 3 to 5 minutes longer until chicken is no longer pink in center. Remove chicken to plate; cover to keep warm.
  • 4 In wok, heat remaining 2 tablespoons oil over medium-high heat. Add eggs; cook 2 to 3 minutes, stirring until scrambled and firm. Add softened noodles, sauce and chicken. Cook 2 minutes. Add bean sprouts; cook 2 to 3 minutes longer, stirring frequently, until noodles are tender and sprouts are no longer crisp. If mixture seems dry, stir in 1/4 cup water and cook until thoroughly heated.
  • 5 Spoon into large serving bowl or individual bowls. Sprinkle with peanuts and cilantro.
  • 1 In large bowl, soak noodles in boiling water about 10 minutes or until soft. Drain; set aside.
  • 2 Meanwhile, in small bowl, mix sauce ingredients; set aside.
  • 3 In wok or large heavy skillet, heat 2 tablespoons of the oil over medium-high heat. Add garlic and onions; stir-fry 2 minutes. Add chicken and soy sauce; stir-fry 3 to 5 minutes longer until chicken is no longer pink in center. Remove chicken to plate; cover to keep warm.
  • 4 In wok, heat remaining 2 tablespoons oil over medium-high heat. Add eggs; cook 2 to 3 minutes, stirring until scrambled and firm. Add softened noodles, sauce and chicken. Cook 2 minutes. Add bean sprouts; cook 2 to 3 minutes longer, stirring frequently, until noodles are tender and sprouts are no longer crisp. If mixture seems dry, stir in 1/4 cup water and cook until thoroughly heated.
  • 5 Spoon into large serving bowl or individual bowls. Sprinkle with peanuts and cilantro.

EXPERT TIPS

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Expert Tips

Beef, pork or shrimp can be substituted for the chicken.

If you can’t find fish sauce, substitute 2 tablespoons soy sauce and 1 tablespoon dry sherry.

When using fresh bean sprouts in a recipe, be sure to cook them thoroughly; don’t eat them raw.

Lime wedges and julienned carrots also make a nice garnish.

Nutritional information

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