Quick and easy weeknight style better than takeout chicken pad thai with a sweet and sour spicy sauce, garlicky chicken, and tender rice noodles. This chicken pad thai is saucy, tangy, a bit salty, and a little spicy. Perfect for busy weeknights when you’re looking for something with a ton of flavor, but still quick, healthy-ish, and super delicious.
Pad thai is Thailand’s best know noodle dish and it just so happens to be naturally gluten free. This recipe is fast, requires very little prep, and very little cooking time. It comes together in no time at all and is cooked all in one pan! Quick cooking rice noodles are tossed with sauce, bean sprouts, scrambled eggs, garlicky chicken, peanuts, and green onions. This dish is insanely quick and beyond good.
The sauce is a mix of gluten free tamari, fish sauce, rice vinegar, fresh lime juice, and a touch of honey. It’s the perfect balance of flavors – salty, tangy, and sweet. To get the texture of the rice noodles just right, soak them in hot water while you are cooking so they start to soften, then stir fry them in the pan. Top with fresh cilantro, green onions, plenty of crunchy roasted peanuts, sriracha sauce, and a generous squeeze of lime.
Better than takeout chicken pad thai is a bright and colorful dish that is light, full of flavor, super easy to make, and truly authentic. Add this to your weeknight meal plan this week, you’ll never order takeout pad thai again.
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