Quick Chicken Pad Thai

Prep Time
Cook Time
Ready In

"This is out of an America's Test Kitchen magazine. If you can't find fish sauce, substitute a combination of 4 minced anchovy fillets and 1/4 cup soy sauce. Rice stick noodles can be found in the Asian section of most supermarkets If desired, top Pad Thai with chopped peanuts and scallions."

Original is 4 servings


  • Serving Size: 1 (500.9 g)
  • Calories 625.3
  • Total Fat - 10.8 g
  • Saturated Fat - 2.4 g
  • Cholesterol - 816.5 mg
  • Sodium - 1756.2 mg
  • Total Carbohydrate - 63.7 g
  • Dietary Fiber - 1.1 g
  • Sugars - 15 g
  • Protein - 63.4 g
  • Calcium - 64.3 mg
  • Iron - 9.2 mg
  • Vitamin C - 18.5 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Cover rice sticks,with hot tap water in large bowl and soak until softened but not fully tender, about 20 minutes

Step 2

Drain noodles.

Step 3

Meanwhile, whisk 3/4 cup warm water, fish sauce, lime juice, and sugar in bowl until sugar is dissolved.

Step 4

Heat oil in large nonstick skillet over high heat until just smoking.

Step 5

Add chicken and garlic and cook until lightly browned and fragrant, about 2 minutes.

Step 6

Add noodles and fish sauce mixture and cook until noodles are coated with sauce, about 3 minutes.

Step 7

Scatter bean sprouts and cilantro over noodles and continue to cook, tossing constantly, until noodles are fully tender, about 3 minutes.


No special items needed.

1 Reviews


I liked this quick version of Pad Thai. I would give it 4 stars for flavor and 5 stars for easy prep. This came together quickly and we were eating Pad Thai in no time! The sauce had really good flavor. Thank you for posting this quickie!


review by:
(11 Apr 2021)

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