Description
Enjoy a flavorful twist on traditional Pad Thai with this quick and easy 30-minute Garlic Butter Chicken Pad Thai recipe. Packed with vibrant flavors and textures, this dish is sure to become a family favorite!
Ingredients
Units
Scale
Noodles:
- 6 oz Pad Thai/wide rice noodles
Sauce:
- 1/3 cup tamari or soy sauce
- 3 tbsp real maple syrup
- 2 tbsp fish sauce
- 2 tbsp rice vinegar
- Black pepper and chili flakes, to taste
Chicken Pad Thai:
- 3 tbsp sesame oil (or olive oil)
- 3/4 lb ground chicken
- 1 red bell pepper, thinly sliced
- 3 tbsp salted butter
- 1 shallot, sliced
- 4–6 cloves garlic, chopped
- 2–3 eggs, beaten
- 2 cups mung bean sprouts
- 1/2 cup chopped cilantro or Thai basil
- 4 green onions, chopped
- 1/3 cup roasted peanuts, chopped
Instructions
- Soak the rice noodles: According to packaged directions, soak the rice noodles and drain.
- Prepare the sauce: Combine tamari/soy sauce, maple syrup, fish sauce, rice vinegar, black pepper, and chili flakes in a bowl.
- Cook the chicken: In a skillet over medium heat, cook the oil, chicken, and red bell pepper. Add butter, shallot, garlic, and spices. Continue cooking until chicken is browned.
- Add noodles and sauce: Toss noodles and sauce together in the skillet until warmed through. Push noodles aside, cook eggs, then combine with noodles.
- Finish the dish: Toss in bean sprouts, cilantro, and green onions. Serve topped with basil, green onions, peanuts, and chili flakes. Squeeze lime juice over and serve warm.
Notes
- You can customize the spice level by adjusting the amount of chili flakes used.
- Feel free to add more vegetables like carrots or snap peas for extra crunch and color.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 9g
- Sodium: 1060mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 180mg
