Chicken Pad Thai

Chicken Pad Thai

Chicken Pad Thai - Circulon

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.


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8 ounces of pad Thai noodles (flat rice noodles)
1/3 cup of ketchup
2 tablespoons of fish sauce
2 tablespoons of sugar
3 tablespoons of peanut oil, divided
3 large of eggs lightly beaten
12 ounces of boneless skinless chicken breast halves,  cut into 1 1/2-inch long strips
2 garlic clove,s minced
1 1/2 cups of chopped green onions
1 cup of bean sprouts
1/2 cup of finely chopped peanuts
Lime wedges


  1. Cook noodles according to package directions; drain.
  2. Combine the ketchup, fish sauce, and sugar in a small bowl. Heat 1 tablespoon of the oil in a large nonstick stir fry pan over medium heat. Add the eggs and cook, stirring occasionally until set, about 2-3 minutes. Transfer to a bowl and reserve.
  3. Return the pan 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.
  4. Return pan 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.
  5. Divide among 4 plates and garnish each with 1/4 cup bean sprouts and sprinkle with peanuts. Serve with lime wedges if desired.