Pad Thai with Crispy Chicken
Rice noodles, chicken, and that iconic tamarind-lime sauce all cooked in one skillet in 15 minutes. Crispy edges, tender chicken, and noodles that actually taste like pad thai — no delivery required.
- Total time
- 15 min
- Servings
- 2
- Calories
- 520
- Protein
- 42g
Ingredients
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Open the appInstructions
Step 1
Cook rice noodles in boiling salted water until just tender, about 4 minutes. Drain and set aside.
Step 2
Cut chicken into bite-sized pieces. Heat 2 tbsp oil in a 12-inch skillet over medium-high until shimmering.
Step 3
Brown chicken, breaking into small pieces and stirring occasionally, until no pink remains, about 5 minutes.
Step 4
Add frozen vegetables and cooked noodles. Stir constantly over high heat for 1 minute until heated through.
Step 5
Pour tamarind paste, fish sauce, and lime juice over everything. Toss until noodles are glossy and coated, about 60 seconds.
Step 6
Top with crushed peanuts and sliced scallions. Serve hot straight from the pan.
Tools you’ll need
- 12-inch stainless steel or cast iron skillet
- wooden spoon or silicone spatula
- pot for boiling (at least 3 qt)
- colander
- knife and cutting board
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