Chicken Pad Thai

By Marge Perry & David Bonom

This is a shortcut but no less tasty version of the beloved Thai restaurant favorite.


    All you need for this recipe and more...


    • 8 ounces pad Thai noodles (flat rice noodles)
    • 1/3 cup ketchup
    • 2 tablespoons fish sauce
    • 2 tablespoons sugar
    • 3 tablespoons peanut oil, divided
    • 3 large eggs, lightly beaten
    • 12 ounces boneless skinless chicken breast halves, cut into 1 1/2-inch long strips
    • 2 garlic cloves, minced
    • 1 1/2 cups chopped green onions
    • 1 cup bean sprouts
    • 1/2 cup finely chopped peanuts
    • Lime wedges


    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.