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+ servings

Chicken Pad Thai

This dish is lovely and easy...just read the directions closely on how to make this work in 1 skillet!
Prep Time10 minutes
Cook Time20 minutes
Servings - 4 servings


  • 4 small boneless chicken breasts
  • 1 Tbsp canola oil
  • 1/4 cup brown sugar
  • 1/4 cup soy sauce
  • 2 Tbsp rice vinegar
  • 1 Tbsp lime juice
  • 1 Tbsp fish sauce
  • 1 red bell pepper
  • 1 cup matchstick carrots
  • 10 oz. package rice noodles
  • 2 eggs
  • Salt and pepper
  • Garnish: chopped peanuts
  • Garnish: lime juice
  • Side: salad


  • Cook the rice noodles, as directed.
  • Cut the chicken breasts into bite-size pieces.
  • Seed and slice the red bell pepper.
  • In a large skillet, add the canola oil and saute the chicken pieces for 5 to 7 minutes, or until cooked through. Remove from the skillet and set aside on a plate.
  • To the same skillet, stir the sliced red bell peppers and matchstick carrots together and saute for 3 to 4 minutes. Push the veggies to the side and crack in the eggs and scramble them with the veggies.
  • Add the chicken and sauce, and cooked rice noodles in with the veggies and eggs. Toss well.
  • Prepare the salad.
  • Serve Chicken Pad Thai with salad.
  • Freezer Friendly Instructions are on MyFreezEasy!