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Easy Spicy Chicken Pad Thai Recipe

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4.6 from 8 reviews

This Easy Spicy Chicken Pad Thai is a flavorful and quick stir-fry dish featuring tender chicken, fresh vegetables, and a spicy peanut sauce. Perfect for a weeknight dinner, it combines the classic flavors of Pad Thai with a homemade spicy twist, all cooked in just 30 minutes.

Ingredients

Main Ingredients

  • 4 oz flat rice noodles
  • 3 tbsp canola oil, divided
  • 1/2 lb chicken breast, sliced into very thin strips
  • 1/2 red bell pepper, halved and thinly sliced
  • 3/4 cup carrots, shredded or julienned
  • 2 garlic cloves, minced
  • 1 egg, beaten
  • 1 green onion, chopped
  • 1/4 cup unsalted peanuts, roughly chopped
  • 2 tbsp cilantro leaves, chopped

Sauce Ingredients

  • 2 tbsp packed brown sugar
  • 1 tbsp low sodium soy sauce
  • 1 tbsp fish sauce
  • 1 tbsp lime juice
  • 1 tbsp rice vinegar
  • 1 tbsp smooth peanut butter
  • 1 tbsp Sriracha or another chili paste
  • 1/4 tsp ground ginger
  • 1/8 tsp pepper

Instructions

  1. Prepare Noodles: Cook the rice noodles according to package directions. Once cooked, rinse them in cold water to stop the cooking process, drain thoroughly, and toss with 1 tablespoon of canola oil to prevent sticking. Set aside.
  2. Mix Sauce: In a medium mixing bowl, add all sauce ingredients including brown sugar, soy sauce, fish sauce, lime juice, rice vinegar, peanut butter, Sriracha, ground ginger, and pepper. Whisk until smooth and set aside.
  3. Cook Chicken: Heat 1 tablespoon of canola oil in a large nonstick skillet over medium-high heat. When hot, add the thin chicken strips and cook for 3 to 4 minutes until fully cooked through. Remove chicken from the skillet and transfer to a plate.
  4. Sauté Vegetables: Using the same skillet, heat the remaining 1 tablespoon of canola oil over medium-high heat. Add the sliced red bell pepper and sauté for 1 minute. Add the shredded carrots and minced garlic and sauté for another 1 minute. Reduce heat to medium.
  5. Scramble Egg: Pour the beaten egg over the vegetables in the skillet and stir constantly until it is just scrambled and cooked through.
  6. Combine Noodles and Sauce: Increase heat to medium-high and add the prepared sauce and cooked noodles to the skillet. Toss everything together evenly and cook for 1 to 2 minutes, stirring frequently to avoid overcooking the noodles.
  7. Add Chicken and Garnishes: Stir the cooked chicken strips back into the skillet along with chopped green onion and roughly chopped peanuts. Cook until heated through.
  8. Adjust Seasoning and Serve: Taste and add additional seasoning if desired — more Sriracha for heat, soy sauce for saltiness, or lime juice for tang. Garnish with chopped cilantro leaves and serve immediately.

Notes

  • Use flat rice noodles for authentic texture; soak or boil according to package directions for best results.
  • If you prefer less spice, reduce the amount of Sriracha or chili paste in the sauce.
  • Peanuts can be substituted with cashews or omitted for a nut-free version.
  • Leftover Pad Thai can be stored in the refrigerator for up to 2 days and reheated gently in a skillet.
  • For a vegetarian version, omit chicken and substitute fish sauce with soy sauce or tamari.

Find it online: https://sweetworldcooks.com/easy-spicy-chicken-pad-thai-recipe/