Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

A classic authentic chicken pad Thai made simpler than most other recipes. Additional vegetables such as eggplant, squash, peppers, green beans, broccoli, snow peas, and mushrooms can be tossed in as well.

Recipe Summary

cook:
25 mins
additional:
25 mins
total:
1 hr 10 mins
prep:
20 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring water to a boil in a large pot, about 5 minutes. Remove from heat and toss in rice noodles; wait 5 minutes. Stir and wait 5 minutes more. Drain and rinse in a colander.

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  • Combine fish sauce, agave syrup, lime juice, and garlic in a bowl and set aside.

  • Heat 1 tablespoon coconut oil in a small omelet pan over low heat. Add egg and cook through without flipping, about 5 minutes. Set aside on a cutting board until cooled, about 15 minutes. Roll into a log and cut into thin strips. Set egg aside.

  • Heat 2 tablespoons coconut oil in a skillet over high heat. Add chicken, onion, and shallot and saute until fairly browned, 5 to 10 minutes. Add cabbage, carrots, and drained noodles; saute until well combined, about 5 minutes more.

  • Add fish sauce mixture, egg slices, basil, and sriracha sauce to the saute pan with the noodle mixture. Toss well, cover with a lid, and cook for 2 minutes.

  • Remove lid from saute pan and toss in peanuts. Serve in the pan or transfer to a large platter.

Cook's Notes:

If you don't have Thai basil, you can substitute fresh regular basil and mint. Agave can be substituted with 3 tablespoons of sugar.

Keep peanuts whole if you prefer.

Nutrition Facts

519 calories; protein 16.3g; carbohydrates 83.9g; fat 13.3g; cholesterol 48.8mg; sodium 1751.3mg. Full Nutrition
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