Pad Thai Noodles

Francine Lizotte


With a beautiful mix of ingredients, this flavorful Pad Thai Noodles recipe will tantalize your taste buds! You can enjoy this meal in less than 20 minutes.


☆☆☆☆☆ 0 votes

2 servings
5 Min
15 Min



  • 2 Tbsp
    fish sauce
  • 1 Tbsp
    tamarind concentrated
  • 1/4 c
    coconut sugar
  • 2 Tbsp
    freshly squeeze lime juice
  • 1 tsp
    low-sodium soy sauce

  • 8 oz
    dry flat rice noodles, soaked and drained
  • 8 c
  • 4 Tbsp
    canola oil (substitute peanut oil), divided
  • 1 large
    chicken breast, cut into bite size pieces
  • 2 large
    green onions, finely chopped
  • 15 large
    prawns, peeled and deveined
  • 2 large
    cloves garlic, pressed
  • 1 Tbsp
    fresh ginger, minced
  • 2 large
    free-run eggs, beaten
  • 2 tsp
    sambal oelek, or more to taste
  • 1 1/2 c
    bean sprouts, rinsed and drained
  • 1/4 c
    roasted peanuts, chopped and divided
  • 1/4 c
    nira chives (substitute chives), cut into 1-inch long
  • 4 large
    lime wedges, for serving

How to Make Pad Thai Noodles


  1. In a small bowl, combine all the sauce ingredients. Whisk until well blended and set aside
  2. In a large bowl, soak rice noodles according to the package’s instructions.
  3. In a wok or deep skillet over medium-high heat, add 2 tbsp. oil. When hot, add chicken pieces and spread them in a single layer. Let them sit, undisturbed, for 30 seconds then quickly sauté until the pink color is almost gone. To this, add green onions and keep stirring for 30 seconds, scraping the bottom of the pan if needed. Add prawns and sauté until just turning pink. Add ginger and garlic; continue stirring until prawns are nicely pink, about one minute.
  4. Push all the ingredients on one side of the skillet and pour in the beaten eggs. Let it sit until the edges start to cook and quickly stir until scrambled, about 1 minute. Incorporate all the ingredients together before transferring them to a bowl.
  5. Return skillet on the burner, reduce heat to medium and add the remaining 2 tbsp. oil. When hot, add drained rice noodles and stir until soft. If they stick at the bottom of the pan, add ¼ cup water.
  6. When fairly soft, return chicken/prawn mixture back to the skillet. Reduce heat to medium-low and add sambal oelek and pad Thai sauce; stir until well coated and cook for 3 minutes. Add bean sprouts and stir until incorporated. Add 1 tbsp. roasted peanuts and stir once again before removing the skillet from the heat. Sprinkle on chives and more peanuts and serve with lime wedges. Makes 4 servings
  7. To view this recipe on YouTube, click on this link >>>>

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