Description
Enjoy a delicious and flavorful twist on traditional Pad Thai with this 30-Minute Garlic Butter Chicken Pad Thai recipe. Packed with savory chicken, aromatic garlic, and fresh vegetables, this dish is sure to become a family favorite.
Ingredients
Units
Scale
Main Ingredients:
- 6 oz Pad Thai/wide rice noodles
Sauce:
- 1/3 cup tamari or soy sauce
- 3 tbsp real maple syrup
- 2 tbsp fish sauce
- 2 tbsp rice vinegar
- Black pepper and chili flakes, to taste
Chicken Pad Thai:
- 3 tbsp sesame oil (or olive oil)
- 3/4 lb ground chicken
- 1 red bell pepper, thinly sliced
- 3 tbsp salted butter
- 1 shallot, sliced
- 4–6 cloves garlic, chopped
- 2–3 eggs, beaten
- 2 cups mung bean sprouts
- 1/2 cup chopped cilantro or Thai basil
- 4 green onions, chopped
- 1/3 cup roasted peanuts, chopped
Instructions
- Soak the rice noodles: According to packaged directions, soak the rice noodles and drain.
- Prepare the sauce: In a bowl, combine tamari/soy sauce, maple syrup, fish sauce, rice vinegar, black pepper, and chili flakes.
- Cook the chicken: In a skillet over medium heat, cook chicken and red bell pepper until browned. Add butter, shallot, garlic, and spices.
- Add noodles and sauce: Combine noodles and sauce in the skillet, cooking until warmed through. Add eggs, scramble, and mix with noodles.
- Finish the dish: Toss in bean sprouts, cilantro, and green onions. Serve warm topped with basil, green onions, peanuts, and chili flakes. Squeeze lime juice over the top.
Notes
- For a vegetarian option, substitute tofu for chicken.
- You can adjust the spice level by adding more or less chili flakes.
Nutrition
- Serving Size: 1 serving
- Calories: 430 kcal
- Sugar: 10g
- Sodium: 1130mg
- Fat: 19g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 195mg
