Chicken Pad Thai 20 minute Recipe and Video!

Carlina’s Chicken Pad Thai

Serves 8


  • 10 oz Thai rice noodles
  • 1-lb chicken breasts boneless skinless
  • 2 tbsp vegetable oil
  • 2 cloves garlic
  • 1/4 cup brown sugar
  • 3 large eggs
  • 2 tbsp rice vinegar
  • 2 tbsp fish sauce
  • 3 green onions chopped
  • 2 carrots sliced into thin strips
  • 1 chili pepper sliced into thin strips
  • 1-1/2 cups bean sprouts
  • 1/4 cup peanuts crushed
  • 1 lime
  • 1/3 cup cilantro chopped
  • red pepper flakes (optional)
  • 1 lemon
  • 1/3 cup cilantro chopped



  1. Fill a large bowl or saucepan with hot water and then add the noodles to soak.
  2. Heat the oil in a large non-stick skillet over medium heat. Add the chicken and sauté until slightly brown.
  3. Add the sliced chili peppers and carrots and sauté for 2 minutes. Then add the noodles, brown sugar, rice vinegar and fish sauce.
  4. Add garlic, green onions and bean sprouts and sauté for 1 more minute.
  5. Push the chicken mixture to the edge of the pan and add the eggs into the center. Be sure to scramble the eggs completely.
  6. Add in the bean sprouts and cook for another 2-3 minutes.
  7. Finally, when serving squeeze fresh lime to taste along with peanuts and cilantro. Enjoy!

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