Chicken Pad Thai

Yield: 1 serving ( Serving Size: 4 )
Community Recipe from


  • 1 pound(s) rice noodles
  • 1/4 cup(s) peanut oil
  • 1/4 cup(s) shallots finely chopped
  • 1 pound(s) chicken breast thinly sliced
  • 4 whole(s) eggs mixed
  • 4 cup(s) bean sprouts
  • 1/2 cup(s) peanuts
  • 1-2 whole(s) limes cut wedges
  • 2 cup(s) asparagus small pieces
  • 8 stalk(s) green onions thin slices
  • 4 tablespoon(s) soy sauce
  • 3/4 cup(s) granulated sugar
  • 4 teaspoon(s) ground black pepper
  • 8 clove(s) garlic minced
  • 10 tablespoon(s) fish sauce


  1. 1. put mixed sauce ingredients in wok until smoke appears, then add shallots. cook until slightly brown
  2. 2. add chicken and saute until light brown
  3. 3. add asparagus and stir fry for 1-2min
  4. 4. make a hole in center of wok ingredients and scramble the 4 eggs in the middle of the wok
  5. 5. add noodles, sauce and stir for 6-8min
  6. 6. add green onions and cook another 1-2min
  7. 7. add bean sprouts and Thai chile sauce (to desired heat level) and mix thoroughly
  8. 8. serve with peanuts and fresh-squeezed lime juice on top
October 2013

This recipe is a personal recipe added by eroespar and has not been tested or endorsed by MyRecipes.

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