The 30-Minute Pad Thai I Make All the Time for Dinner

Instructions

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1. 1 Heat a large saucepan of water to a boil. Boil the rice noodles a minute or two less than the package instructions or until al dente. Drain the noodles, rinse under cold water, and drain again.
2. 2 In a medium bowl, stir to combine the pad Thai sauce, 1/4 cup water, and the fish sauce.
3. 3 Heat the oil in a large nonstick skillet over medium-high heat until hot, 30 seconds to 1 minute. Add the sliced chicken in an even layer and cook until nicely browned, about 4 minutes. Flip and cook the second side until browned, another 3 to 4 minutes. Push the chicken to the edge of the pan, forming a ring, and add the beaten eggs to the center. Cook until the eggs are set, about 3 minutes. Stir the chicken and egg together, breaking the egg into bite-sized pieces.
4. 4 Add half of the boiled or soaked noodles to the pan with the chicken and egg and stir-fry just until they begin to soften, about 1 minute. Add a little more oil to prevent the noodles from sticking to the pan, if needed. Add the remaining noodles and continue stir-frying until the noodles loosen and soften, 1 to 2 minutes. Pour in the sauce and stir fry continuously until the noodles are completely coated in the sauce and all the ingredients are evenly combined, 3 to 5 minutes.
5. 5 Add the scallions and bean sprouts and stir fry until the scallions turn bright green and the bean sprouts just soften, about 3 minutes. Remove from the heat, garnish with chopped peanuts, and serve immediately with lime wedges. Refrigerate leftover pad Thai in an airtight container for up to 3 days. Reheat individual portions in the microwave, adding a splash of water to help moisten and separate the noodles. Love the recipe? Leave us stars and a comment below!