• Olivia Gural

Chicken Pad Thai


  • 1 lb chicken breast, cut into bite size pieces

  • 1 package stir fry rice noodles

  • 1 cup shredded carrots

  • 3 green onions, roughly chopped

  • 3 eggs, beaten

  • 3 garlic cloves, minced

  • 1 can bean sprouts, drained and rinsed

  • 2 tbsp fresh ginger, minced

  • 1 1/2 cups peanut thai sauce

  • 3 tbsp sesame oil

  • 1 tbsp fresh lime juice

  • 2 tbsp unsalted peanuts, crushed


  1. In a large saucepan, heat 2 tbsp sesame oil over medium heat. Add in the ginger and garlic and saute until fragrant, about 3 minutes

  2. Add in the shredded carrots and cook for another 10 minutes, or until softened

  3. In a separate saucepan, heat 1 tbsp of sesame oil over medium heat, add in the chicken and fully cook through

  4. Once chicken is done, add to the top of the carrots. Add the beaten egg, mixing until egg is fully cooked. Add in the bean sprouts and green onion and saute for another 2 minutes

  5. Lastly, add in the peanut thai sauce, fresh lime juice and crushed peanuts. Mix to evenly distribute

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