Description
This 30 Minute Garlic Butter Chicken Pad Thai is a flavorful and satisfying dish that combines tender chicken with savory garlic butter, tangy fish sauce, and the classic flavors of Pad Thai. It’s a quick and easy meal that’s perfect for busy weeknights.
Ingredients
Units
Scale
Noodles:
-
- 6 ounces Pad Thai/wide rice noodles
Sauce:
-
- 1/3 cup tamari or soy sauce
- 3 tablespoons real maple syrup
- 2 tablespoons fish sauce
- 2 tablespoons rice vinegar
- black pepper and chili flakes, to taste
Chicken:
- 3 tablespoons sesame oil (or olive oil)
- 3/4 pound ground chicken
- 1 red bell pepper, thinly sliced
- 3 tablespoons salted butter
- 1 shallot, sliced
- 4–6 cloves garlic, chopped
- 2–3 eggs, beaten
- 2 cups mung bean sprouts
- 1/2 cup chopped cilantro or Thai basil
- 4 green onions, chopped
- 1/3 cup roasted peanuts, chopped
Instructions
- Cook Noodles: Cook noodles according to package instructions, then drain and set aside.
- Make Sauce: In a small bowl, whisk together tamari/soy sauce, maple syrup, fish sauce, rice vinegar, black pepper, and chili flakes.
- Cook Chicken: In a large skillet, heat sesame oil over medium heat. Add ground chicken and cook until browned. Add bell pepper, butter, shallot, and garlic, cooking until vegetables are tender.
- Add Noodles and Sauce: Push chicken mixture to one side of the skillet. Pour beaten eggs into the other side and scramble. Add noodles, sauce, bean sprouts, and herbs. Toss everything together until well combined.
- Serve: Divide Pad Thai among plates and top with green onions and peanuts. Enjoy!
Notes
- You can customize this Pad Thai by adding shrimp, tofu, or more vegetables.
- If you prefer a spicier dish, add more chili flakes or hot sauce to taste.
Nutrition
- Serving Size: 1 plate
- Calories: 450 kcal
- Sugar: 12 g
- Sodium: 1100 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 120 mg