Garlic Butter Chicken Pad Thai
Recipe by
Ingredients
- For the Chicken:
- 1 1/2 lbs chicken breast, diced (680 g)
- 2 tbsp unsalted butter (28 g)
- 3 cloves garlic, minced (9 g)
- 1/2 tsp salt (3 g)
- 1/4 tsp black pepper (1 g)
- For the Noodles & Veggies:
- 8 oz rice noodles (225 g)
- 1 cup shredded carrots (110 g)
- 1 cup bean sprouts (100 g)
- 1/2 cup green onions, sliced (50 g)
- 2 tbsp vegetable oil (30 ml)
- For the Sauce:
- 3 tbsp soy sauce (45 ml)
- 2 tbsp fish sauce (30 ml)
- 2 tbsp oyster sauce (30 ml)
- 2 tbsp rice vinegar (30 ml)
- 1 tbsp brown sugar (12 g)
- Juice of 1 lime (30 ml)
- For Garnish:
- 1/4 cup roasted peanuts, crushed (30 g)
- 1/4 cup fresh cilantro, chopped (15 g)
- 1 tsp chili flakes (2 g)
- Extra lime wedges
Directions
- Cook Noodles: Prepare rice noodles according to package instructions. Drain and set aside.
- Cook Chicken: In a skillet, melt butter over medium heat. Add garlic and cook until fragrant. Add chicken, season with salt and pepper, and cook until golden brown and cooked through. Remove and set aside.
- Make Sauce: In a small bowl, whisk soy sauce, fish sauce, oyster sauce, rice vinegar, brown sugar, and lime juice.
- Stir-Fry Veggies: Heat vegetable oil in the same skillet. Add carrots and bean sprouts. Cook 2–3 minutes until slightly softened.
- Combine: Add cooked noodles, chicken, and sauce to the skillet. Toss everything together until evenly coated and heated through.
- Serve: Plate pad thai, then top with green onions, crushed peanuts, cilantro, chili flakes, and lime wedges.
Tips for Meal prep
Store noodles and toppings separately to avoid sogginess.
Reheat gently in a skillet with a splash of water or broth.
Add scrambled egg or shrimp for extra protein.
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