By Nicole Dragon

chicken pad thai

I've put my heart and soul into this one. It's creamy, crunchy and a little spicy with pops of freshness from the herbs and veggies. Made in under 30 minutes, this is one of my go to weeknight meals. Now depending on what you consider a serving size and the level of self-control you have, this recipe can feed up to 4 but after one bite you can be the judge of that. Good luck eating anything less than a huge bowl.

chicken pad thai

Servings

4

Author

Nicole Dragon

INGREDIENTS

for the chicken

1 pound boneless chicken thighs
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
salt & pepper

for the sauce

1/3 cup coconut aminos (or soy sauce)
2 tablespoons fish sauce
3 tablespoons sesame oil
1 tablespoon honey or maple syrup
2 tablespoons rice vinegar
2 tablespoons reserved noodle water
1/2 teaspoon red pepper flakes (more or less depending on your spice preference)
salt & pepper

for the pad thai

8 oz pad thai rice noodles
1 shallot, thinly sliced
1 red bell pepper, thinly sliced
2-3 green onions, sliced on diagonal
2 eggs
2 tablespoons butter
2 gloves garlic, finely chopped
1/4 cup roasted peanuts or cashews, chopped
3 cups mung bean sprouts
Lots of cilantro, chopped
salt & pepper
Lime

Note: leftover chicken works great in this – just skip step 4.

Print

INSTRUCTIONS

In a bowl, season chicken thighs with olive oil and seasonings. Toss to combine.
Cook noodles according to package. Reserve some cooking liquid and drain.
To make the sauce, combine coconut aminos, fish sauce, sesame oil, honey, rice vinegar, reserved noodle water, chili flakes, and salt and pepper. Whisk to combine and set aside.
Heat a large skillet over medium heat. Add seasoned chicken thighs and cook 5-7 minutes without moving, flipping when the chicken releases from the pan on its own. If the chicken is sticking that means it’s not ready to flip. Cook an additional 7-8 minutes, depending on thickness until cooked through and juices run clear. Remove from pan and let rest. Chop into bite size pieces.
To the same pan, add 1 tablespoon of olive oil. Sauté the garlic, shallot and red pepper, cooking until softened, about 3 minutes. Add in salt and pepper and butter. Stir to combine and melt the butter.
Add the noodles and sauce, cooking until some of the liquid is soaked up. Push the noodle mixture to one side of the pan and add the eggs. Scramble until cooked through and combine with noodles. Add in the chopped chicken, tossing to heat through. Remove pan from heat.
Add in the bean sprouts, green onion, cilantro and peanuts. Toss to combine and serve warm. Garnish with more cilantro, chopped peanuts and a squeeze of fresh lime.

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chicken pad thai

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Cooked Up Confessions & All The Kitchen Tea

hi there.

Welcome to The Food Dragon – that’s me- I’m Nicole Dragon and yes, my last name is really Dragon. My love for cooking started when I was just a toddler. I was obsessed with The Food Network and was watching cooking shows more than cartoons.

I love creating recipes with real whole ingredients that make you feel good and never lack flavor. Here you’ll find all my favorite recipes, kitchen hacks, and more. Follow along & let’s get cooking!