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30 Minute Garlic Butter Chicken Pad Thai.

This 30 Minute Garlic Butter Chicken Pad Thai is a quick and flavorful dinner that will impress anyone!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Thai
Keyword: Chicken, Easy, Quick, Stir-Fry
Servings: 4 servings

Ingredients

  • 6 ounces Pad Thai/wide rice noodles
  • 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
  • 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

  • Start by cooking the Pad Thai noodles according to the package instructions. Drain and rinse them under cold water to prevent sticking and set aside.
  • In a small bowl, whisk together the tamari or soy sauce, maple syrup, fish sauce, rice vinegar, black pepper, and chili flakes. Set this flavorful sauce aside for later.
  • In a large skillet or wok, heat the sesame oil over medium-high heat. Add the ground chicken and cook until browned and cooked through, about 5-7 minutes. Use a spatula to break the chicken into small pieces as it cooks.
  • Once the chicken is cooked, add the sliced shallot and red bell pepper to the skillet. Sauté for about 3-4 minutes until the veggies are tender and the shallot is translucent.
  • Stir in the chopped garlic and salted butter, cooking for an additional minute until the garlic is fragrant.
  • Push the chicken and vegetables to one side of the skillet. Pour the beaten eggs into the other side and scramble them until fully cooked. Mix everything together once the eggs are done.
  • Add the cooked noodles to the skillet along with the prepared sauce. Toss everything together gently, ensuring the noodles are well coated with the sauce and warmed through.
  • Fold in the mung bean sprouts, chopped cilantro or Thai basil, and green onions. Give everything one last toss to combine all the ingredients.
  • Plate your delicious 30 Minute Garlic Butter Chicken Pad Thai and top with chopped roasted peanuts for added crunch. Serve hot and enjoy every flavorful bite!

Equipment

  • Large Skillet or Wok
  • Pot
  • Spatula
  • Measuring cups and spoons
  • Cutting board and knife

Notes

  • For a vegetarian option, substitute chicken with tofu and use plant-based butter.
  • Feel free to add your favorite veggies to customize the dish.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.