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black bowl with spicy chicken pad thai garnished wtih slivered green onions
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5 from 5 votes

Spicy Chicken Pad Thai

Spicy Chicken Pad Thai – one pot recipe in under 30 minutes. Rice noodles, chicken, crisp vegetables and bean sprouts in a spicy Thai sauce.
Prep Time10 minutes
Cook Time15 minutes
Course: Main Course
Cuisine: Asian
Keyword: pad thai, chicken pad thai, spicy chicken pad thai, easy pad thai
Servings: 4
Calories:
Author: A Gouda Life

Ingredients

Pad Thai Ingredients:

  • 4 ounces rice noodles
  • 2 1/2 tablespoons olive oil divided
  • 1/2 pound boneless skinless chicken breasts cut in bite size pieces
  • 1/2 large red bell pepper thinly sliced
  • 1 cup carrots cut in match sticks
  • 1 cup bean sprouts drained of any liquid
  • 2 cloves garlic minced
  • 1 large egg beaten
  • 2 green onions sliced thin diagonally
  • 1/4 cup unsalted peanuts rough chopped
  • 3 tablespoons cilantro diced

Sauce Ingredients:

  • 3 tablespoons brown sugar packed
  • 3 tablespoons soy sauce
  • 1 tablespoon fish sauce
  • 1 whole lime cut in wedges
  • 1 tablespoon white vinegar
  • 2 tablespoons smooth peanut butter
  • 1/4 teaspoon ground ginger
  • 1 tablespoon sriracha or more to taste
  • 1/4 teaspoon ground ginger
  • salt and black pepper to taste

Instructions

  • Add all sauce ingredients to a small bowl squeezing 1 wedge of lime in (or to taste). Whisk to combine then set aside.
  • Boil water then cook rice noodles according to package instructions without overcooking, gently separating noodles with tongs. Rinse in cold water, drain then toss in one tablespoon of oil and set aside.
  • In the same pot heat one tablespoon of oil then add bite size pieces of chicken. Season with salt and pepper then cook 3-4 minutes over medium-medium-high heat until cooked through then remove from the pot.
  • To the same pot, add the remaining olive oil then drop in the bell peppers and carrots. Season with salt and pepper then cook 2 minutes or until the vegetables are tender.
  • Reduce heat then drop in the minced garlic and cook 1 minute stirring constantly so it doesn't burn.
  • Add the egg to a small bowl. Whisk to combine then pour over the vegetables cooking until completely scrambled.
  • Return the noodles and chicken to the pot, add bean sprouts (drained of their can liquid) and 2 tablespoons of cilantro then pour the sauce over the top. Stir to combine well over low heat for 1-2 minutes. Taste and adjust for seasoning.
  • Garnish with slivered green onions, chopped peanuts, the rest of the cilantro and lime wedges then serve right away.
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