Chicken Pad Thai

By Marge Perry & David Bonom
This is a short cut—but no less tasty—version of the beloved Thai restaurant favorite.


    • Bean Sprouts
    • boneless
    • skinless chicken breasts
    • chopped green onions
    • finely chopped peanuts
    • fish sauce
    • garlic cloves
    • ketchup
    • large eggs
    • Lime wedges
    • pad Thai noodles
    • Peanut oil
    • sugar


    1. Cook noodles according to package directions
    2. Combine the ketchup, fish sauce, and sugar in a small bowl. Heat 1 tablespoon of the oil in a large nonstick skillet over medium heat. Add the eggs and cook, stirring occasionally until set, about 2-3 minutes. Transfer to a bowl and reserve.
    3. Return the skillet to the stove and heat 1 tablespoon of the oil
    4. Return skillet to the heat and add the remaining 1 tablespoon oil. Stir in the garlic and cook 45 seconds or until just starting to brown. Stir in the noodles and reserved chicken and egg mixture and cook until hot, 1-2 minutes. Add the ketchup mixture and cook, tossing, 1 minute. Stir in the green onions and remove from the heat.
    5. Divide among 4 plates and garnish each with 1/4 cup bean sprouts and sprinkle with peanuts. Serve with lime wedges if desired.