30-Minute Garlic Butter Chicken Pad Thai!
Chicken Pad Thai: master this flavorful 30-minute garlic butter chicken Pad Thai. Quick, authentic, and perfect for a weeknight meal.
Ingredients
- 6 ounces Pad Thai/wide rice noodles
- 1/3 cup tamari or soy sauce
- 3 tablespoons real maple syrup
- 2 tablespoons fish sauce
- 2 tablespoons rice vinegar
- black pepper and chili flakes, to taste
- 3 tablespoons sesame oil (or olive oil)
- 3/4 pound ground chicken
- 1 red bell pepper, thinly sliced
- 3 tablespoons salted butter
Instructions
- Soak the rice noodles according to packaged directions. Drain.
- To make the sauce. In a bowl, combine the tamari/soy sauce, maple syrup, fish sauce, rice vinegar, black pepper, and chili flakes.
- Add the oil, chicken, and red bell pepper to a large skillet set over medium heat. Cook until the chicken is browned all over, about 5 minutes. Add the butter, shallot, garlic, and a pinch of chili flakes and black pepper. Continue to cook the chicken in the butter until the garlic begins to turn golden, 1-2 minutes.
- Add the noodles and sauce, tossing to combine. Cook until the noodles are warmed through and begin soaking up the sauce, about 1 minute. Push the noodles to one side of the skillet and add the eggs to the other side. Let cook until the edges start to set, 1 minute. Roughly scramble the egg, then toss it with the noodles. Remove from the heat.
- Add the bean sprouts, cilantro, and green onions, and toss again.
- Serve warm noodles topped with basil, green onions, peanuts, and chili flakes. Add a squeeze of lime juice.
Notes
- For best results, use fresh, good quality fish sauce; it makes a huge difference in the authentic flavor profile. Fish sauce can vary greatly in intensity.
- Ensure your skillet is hot before adding the chicken to get a good sear and prevent it from steaming, which affects texture. A hot pan is key for this chicken Pad Thai.
- If you prefer a spicier chicken Pad Thai, increase the amount of chili flakes in the sauce and for garnish. You can also add a touch of sriracha at the end.
- Leftover chicken Pad Thai can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat with a splash of water or broth to loosen the noodles and sauce. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Ensure your skillet is hot before adding the chicken to get a good sear and prevent it from steaming, which affects texture. A hot pan is key for this chicken Pad Thai.
- If you prefer a spicier chicken Pad Thai, increase the amount of chili flakes in the sauce and for garnish. You can also add a touch of sriracha at the end.
- Leftover chicken Pad Thai can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat with a splash of water or broth to loosen the noodles and sauce. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.