Quick Pad Thai

Quick Pad Thai

Are you looking for an easy-to-make, flavorful dish that won’t take up too much of your time? Look no further than this quick pad thai recipe! This tasty Asian treat is sure to become a regular fixture in your weekly meal plans – and it can be thrown together in just 30 minutes. It’s packed full of rich flavors like garlic, ginger,and  lime,– plus plenty of veggies like onions and peppers. Whether you’re throwing a dinner party or just want something comforting yet exciting on a weeknight when time is tight, pad Thai will hit the spot every single time!


Serves 2

4 oz. pad Thai noodles (rice noodles)

2 eggs

salt & black pepper

8 oz. chicken breast

3 tsp. coconut oil, divided

2 shallots, finely diced

2 garlic cloves, roughly chopped

1 tsp. ginger, chopped

1 lime, juiced

6 oz.  bean sprouts

2 tbsp. roasted peanuts, chopped

¼ tsp. red pepper flakes

2 green onions, sliced

Pad Thai sauce:

3 tbsp. fish sauce

3 tbsp. rice wine vinegar

2 tsp. Coconut aminos


lime wedges

2 handfuls fresh bean sprouts

¼ tsp. red pepper flakes

2 tbsp. green onions, sliced

2 tbsp. roasted peanuts, chopped

How to Prepare

Cook the rice noodles according to instructions on packaging. Rise with cold water and set aside.

Whisk the two eggs in a bowl with a fork and add a pinch of salt and set aside.

Place all the sauce ingredients into a small bowl, mix to combine and set aside.

Slice the chicken into thin strips and season with salt and pepper. Heat 1 teaspoon of coconut oil in a large wok or skillet, over medium-high heat. Sear the seasoned chicken until cooked through, then remove from the wok and set aside on a plate.

Heat a little more coconut oil in the wok over medium heat, add the shallots, garlic and ginger and stir fry 2-3 minutes, then move the mixture to the side of the wok and pour in the eggs. Scramble the eggs and once cooked push them to the side of the wok. Add more coconut oil and add the noodles, stir-fry for 2-3 minutes then pour in the Pad Thai Sauce.

Stir everything together and cook for 1-2 minutes, then add the cooked chicken and stir-fry for a few minutes more. It’s ready when everything starts to caramelize. Squeeze in the lime juice, and take the wok off the heat.

Add the bean sprouts, roasted peanuts, red pepper flakes and green onions and stir to combine.

Serve immediately with garnishes of further bean sprouts, red pepper flakes, green onions and peanuts.

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