Pad Thai with Crispy Chicken
Rice noodles, chicken, and that iconic tamarind-lime sauce all cooked in one skillet in 15 minutes. Crispy edges, tender chicken, and noodles that actually taste like pad thai — no delivery required.
- Total time
- 15 min
- Servings
- 2
- Calories
- 520
- Protein
- 42g
Ingredients
- ¾ lb boneless, skinless chicken breast
- 6 oz rice noodles (about 3/16-inch wide)
- 3 tbsp tamarind paste
- 2 tbsp fish sauce
- 1 whole lime (juiced)
- ¼ cup roasted peanuts, crushed
- 1.5 cups frozen stir-fry vegetable mix (broccoli, peppers, snap peas)
- 2 whole scallions, sliced
Instructions
- 1
Cook rice noodles in boiling salted water until just tender, about 4 minutes. Drain and set aside.
- 2
Cut chicken into bite-sized pieces. Heat 2 tbsp oil in a 12-inch skillet over medium-high until shimmering.
- 3
Brown chicken, breaking into small pieces and stirring occasionally, until no pink remains, about 5 minutes.
- 4
Add frozen vegetables and cooked noodles. Stir constantly over high heat for 1 minute until heated through.
- 5
Pour tamarind paste, fish sauce, and lime juice over everything. Toss until noodles are glossy and coated, about 60 seconds.
- 6
Top with crushed peanuts and sliced scallions. Serve hot straight from the pan.
Tools you’ll need
- 12-inch stainless steel or cast iron skillet
- wooden spoon or silicone spatula
- pot for boiling (at least 3 qt)
- colander
- knife and cutting board
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
