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30 Minute Garlic Butter Chicken Pad Thai Recipe

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4.1 from 2 reviews

This 30 Minute Garlic Butter Chicken Pad Thai is a quick and flavorful twist on the classic Thai noodle dish. Featuring ground chicken cooked in garlic butter with a savory tamari-based sauce, fresh vegetables, and crunchy peanuts, this recipe delivers a perfect balance of savory, sweet, and spicy notes. Ready in just half an hour, it's an ideal meal for weeknights.

Ingredients

Noodles and Sauce

  • 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

Protein & Vegetables

  • 3 tablespoons sesame oil (or olive oil)
  • 3/4 pound ground chicken
  • 1 red bell pepper, thinly sliced
  • 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

Finishing Touches

  • 3 tablespoons salted butter
  • 1/3 cup roasted peanuts, chopped
  • Optional: chili flakes and lime wedges for serving

Instructions

  1. Prepare Noodles: Soak the rice noodles according to the package directions until they are soft. Drain and set aside to be added later.
  2. Make the Sauce: In a bowl, combine tamari or soy sauce, maple syrup, fish sauce, rice vinegar, black pepper, and chili flakes. Stir well to blend all the flavors into a balanced sauce.
  3. Cook Chicken and Vegetables: Heat sesame or olive oil in a large skillet over medium heat. Add ground chicken and sliced red bell pepper and cook until the chicken is browned, about 5 minutes. Add butter, sliced shallot, chopped garlic, and a pinch more chili flakes and black pepper. Continue cooking the mixture until the garlic turns golden, about 1-2 minutes.
  4. Add Noodles and Sauce: Add the soaked noodles and prepared sauce to the skillet, tossing everything together. Cook for about 1 minute until the noodles are heated through and start to absorb the sauce.
  5. Cook Eggs and Combine: Push the noodles to one side of the skillet. Pour the beaten eggs into the empty space and cook until the edges set, about 1 minute. Scramble the eggs roughly and mix them into the noodles evenly. Remove skillet from heat.
  6. Add Fresh Ingredients: Stir in mung bean sprouts, chopped cilantro or Thai basil, and green onions, tossing everything gently to combine.
  7. Serve: Plate the pad thai and top with chopped roasted peanuts, extra green onions, chili flakes if desired, and a squeeze of fresh lime juice for brightness.

Notes

  • Soaking the rice noodles properly ensures they cook evenly when added to the skillet.
  • You can substitute ground chicken with ground turkey or tofu for variation.
  • Adjust chili flakes according to your spice preference.
  • If you prefer a less sweet sauce, reduce the maple syrup to 2 tablespoons.
  • Use fresh lime juice at serving time to brighten the dish and add a tangy note.

Find it online: https://recipefeastful.com/30-minute-garlic-butter-chicken-pad-thai-recipe/