15-Minute Pad Thai with Crispy Chicken
Tender chicken, chewy noodles, and a tangy-sweet sauce all finished in one skillet in 15 minutes. This is weeknight pad thai that tastes like takeout.
- Total time
- 15 min
- Servings
- 2
- Calories
- 440
- Protein
- 28g
Ingredients
- 10 oz boneless chicken breast or thigh, thinly sliced
- 6 oz pad thai or thin rice noodles
- 2 tbsp tamarind paste (or lime juice)
- 1.5 tbsp fish sauce
- 1 tbsp brown sugar
- 1 medium red bell pepper, thinly sliced
- 3 whole scallions, cut into 1-inch pieces
Instructions
- 1
Soak rice noodles in hot water until pliable, about 5 minutes. Whisk tamarind, fish sauce, and brown sugar together.
- 2
Heat 2 tbsp oil in a large skillet over medium-high until shimmering. Add chicken and cook, stirring, until no pink remains, ~5 minutes.
- 3
Add bell pepper and drained noodles. Pour the sauce over and toss constantly until noodles are warm and coated, ~2 minutes.
- 4
Fold in scallions. Taste and adjust sauce with more fish sauce, lime, or sugar. Serve immediately.
Tools you’ll need
- large skillet (12-inch or equivalent)
- whisk
- tongs or spatula
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