Pad Thai Noodles

5 from 4 votes

With a nice mix of ingredients, these flavorful Pad Thai Noodles will tantalize your taste buds plus they're ready in less than 30 minutes.

Prep Time10

Cook Time20

Passive Time0

Total Time30

Servings:

Author: Francine Lizotte

Course: Lunch, Main Course

Cuisine: Asian, Thai

Keyword Chicken, Dairy Free, Fish & Seafood, Legumes/Beans, Light Meal, One Pot Meals, Poultry, Quick & Easy

8 ounces dry flat rice noodles, soaked and drained
8 cups water
4 tbsp. canola oil (substitute peanut oil), divided tips & tricks
1 large chicken breast, cut into bite size pieces
2 large green onions, finely chopped
15 large prawns, peeled and deveined
2 large cloves garlic, pressed
1 tbsp. fresh ginger, minced
2 large free-run eggs, beaten
2 tsp. sambal oelek, or more to taste
1 1/2 cups bean sprouts, rinsed and drained tips & tricks
1/4 cup roasted peanuts, chopped and divided
1/4 cup nira grass aka garlic chives (substitute chives), cut into 1-inch long tips & tricks
4 large lime wedges, for serving

In a small bowl, combine all the sauce ingredients. Whisk until well blended and set aside.

In a large bowl, soak the rice noodles according to the package’s instructions.
In a wok or deep skillet over medium-high heat, add 2 tbsp. oil. When hot, add the chicken pieces and spread them out in a single layer. Let them sit, undisturbed, for 30 seconds then quickly sauté until the pink color is almost gone.
To this, add green onions and keep stirring for 30 seconds, scraping the bottom of the pan if needed.
Add prawns and sauté until they just start turning pink. Add ginger and garlic; continue stirring until prawns are nice and pink, about one minute.
Push all the ingredients to one side of the skillet and pour in the beaten eggs. Let it sit until the edges start to cook and quickly stir until scrambled, about 1 minute. Incorporate all the ingredients together before transferring them to a bowl.
Return the skillet to the burner, reduce the heat to medium and add the remaining 2 tbsp. oil. When hot, add drained rice noodles and stir until soft. If they stick at the bottom of the pan, add ¼ cup water.
When the noodles are fairly soft, return the chicken/prawn mixture back to the skillet. Reduce the heat to medium-low and add sambal oelek and pad Thai sauce; stir until well coated and cook for 3 minutes.
Add the bean sprouts and stir until incorporated. Add 1 tbsp. roasted peanuts and stir once again before removing the skillet from the heat.
Sprinkle on some chives and more peanuts and serve with lime wedges.