Easy + Tasty Pad Thai is an irresistible dish. Noodles, chicken and fresh veggies packed with a bold flavor that’s sweet, sour and tangy.

Weeknights are super busy. There’s homework, feeding my 3-month-old, and making lunches for the next day.

On days like these, I don’t have time to spend an hour on dinner. (Let’s be honest, I will almost never cook a weeknight dinner that takes an hour. That’s excessive.) I need something quick but tasty.

This is the perfect dish, coming together in 25 minutes or less. It’s a hearty dish that is definitely a crowd-pleaser. This dish involves a sauce BUT it’s only 3 ingredients and it’s EPIC.

This dish is so versatile! If you are vegan or you just don’t like chicken, that’s not a problem. Swap it out for any protein that works for you. Take out and add any veggies that you like. Get creative!

Ingredient for Easy + Tasty Pad Thai

• 10 oz. of pad Thai Noodles
• 3 tbsp. any mild oil, divided
• 2 tbsp. vinegar,
• 2 tbsp. Brown sugar
• 2 tbsp. soy sauce
• 1 pound chicken breast cut into bite-sized pieces
• 2 egg
• 1-2 cup Bean sprouts
• ½ cup green onion
• 2 tbsp. crushed roasted peanuts
• Chili flakes
• 1 lime
• Cilantro (optional)

Instructions for Easy + Tasty Pad Thai

1. Start by cooking your noodles according to the package directions. Make sure not to overcook them. Once they’re Al dente, toss them with 1 tablespoon of oil to prevent them from sticking to each other. Set aside.

2. Make your sauce. Add the vinegar, brown sugar, and soy sauce and mix them together in a small bowl. Set aside.

3. Heat up 1 tablespoon of your oil, add your chicken, cook until the chicken is lightly golden. Transfer to a plate and set aside.

4. Add the last tablespoon of oil, Cook bean sprout for about one minute. Push sprouts to one side of the pan and cook your egg into a scramble.

5. Lastly, add everything back into your pan, (noodles and chicken) and pour sauce on top and mix until everything is combined well.

6. Transfer to a plate and top with juice from half a lime, crushed peanuts, green onion, chili flakes, and cilantro if you’d like. You can also add more bean sprouts as well.

Variations

Protein: This dish is so versatile and will taste awesome with whatever protein you’d like, tofu or beef will work great as well.

Noodles: For a cleaner version you can swap out regular noodles and use brown rice noodles. You can also swap out brown sugar for agave. I recommend always trying the sauce before pouring it onto the noodles so that you can adjust to your liking!

Veggies: Go ahead and add any veggies that you like. Kale, carrot, or even spinach will work great. Don’t cook for too long so you don’t lose that crunch.

Can I re-heat leftovers?

Yes!

1. Stovetop version: Add a little oil to a pan or wok, just enough to heat everything. Once the pan is hot, add the Pad Thai and stir constantly until it’s nicely warmed up.

2, Microwave: Place the Pad Thai in a microwave-safe bowl. Add a tablespoon of water in the middle of the dish to add a little moisture. Cover and cook in 90-minute increments until warmed through.