Make the universally beloved Thai dish at home in less than 20 minutes—without shortcutting on flavor. In this version, we start with raw chicken, but you can add leftover cooked chicken (or any leftover cooked meat) at the end to make it even easier. Also delicious when made with shrimp.
- 8 ounces pad Thai noodles (flat rice noodles)
- 1/3 cup ketchup
- 2 tablespoons fish sauce
- 2 tablespoons sugar
- 3 tablespoons peanut oil, divided
- 3 large eggs, lightly beaten
- 12 ounces boneless skinless chicken breast halves, cut into 1 1/2-inch long strips
- 2 garlic cloves, minced
- 1 1/2 cups chopped green onions
- 1 cup bean sprouts
- 1/2 cup finely chopped peanuts
- Lime wedges
- Cook noodles according to package directions; drain.
- Combine the ketchup, fish sauce, and sugar in a small bowl. Heat 1 tablespoon of the oil in a large Anolon Nouvelle Copper Stainless Steel nonstick skillet over medium heat. Add the eggs and cook, stirring occasionally until set, about 2-3 minutes. Transfer to a bowl and reserve.
- Return the skillet to the stove and heat 1 tablespoon of the oil; add the chicken and cook, stirring often, until lightly browned and cooked through, about 4-5 minutes, and transfer to the bowl with the eggs.
- Return skillet to the heat and add the remaining 1 tablespoon oil. Stir in the garlic and cook 45 seconds or until just starting to brown. Stir in the noodles and reserved chicken and egg mixture and cook until hot, 1-2 minutes. Add the ketchup mixture and cook, tossing, 1 minute. Stir in the green onions and remove from the heat.
- Divide among 4 plates and garnish each with 1/4 cup bean sprouts and sprinkle with peanuts. Serve with lime wedges if desired.