These noodles are inspired by one of my favorite thai noodle dishes – Pad Thai! The traditional version uses tamarind paste and a few other ingredients that are hard to find, so I created this simpler version to satisfy those Thai noodle cravings. The recipe is super adaptable – use any veggies or protein that you’d like.
Ingredient Highlight
Fish sauce! This liquid condiment is a staple ingredient in many South East Asian dishes, like Pad Thai. It’s the liquid that is produced after oily fish (usually anchovies) is fermented. It doesn’t sound or smell very appetizing, but it is packed with so much salty, tangy, umami flavor that adding a little bit can really level up a dish. It also contains trace amounts of amino acids and B vitamins.
If you really can’t stand it, you can easily substitute with soy sauce.
Servings 4
Prep Time 20 minutes 
Cook Time 15 minutes Ingredients
- 8 oz rice noodles
- 1 tbsp olive oil
- 12-16 oz boneless skinless chicken thighs or breasts, sliced thinly or cut into small cubes
- 1 tsp kosher salt, divided
- 5 cups thinly sliced or finely chopped veggies*
- 4 eggs, whisked
- 1 bunch scallions, thinly sliced, light/white and dark green parts separated
- Bean sprouts, for topping (optional)
- Chopped peanuts, for topping
- Lime wedges, for topping
For the sauce:
- 3 tbsp coconut sugar
- 2 tbsp fish sauce**
- 1 tbsp soy sauce or tamari
- 1 tbsp sriracha
- ¼ cup lime juice
- ¼ cup water
- * Use snap peas, bok choy, asparagus, fennel, broccoli, bell pepper, mushrooms, etc…)
- ** Not into fish sauce? You can substitute all or some of it with soy sauce, but it won’t have the same signature pad Thai flavor!
Instructions
- Cook your rice noodles according to the package instructions. Drain, rinse and set aside.
- To make the sauce, add all ingredients to a jar or bowl and shake/whisk to combine.
- In a large skillet, warm the oil over medium-high heat. Once the oil is hot, add the chicken and ½ teaspoon salt, spread out into an even layer and let cook, undisturbed, for 2-3 minutes or until mostly cooked through. Stir the chicken around, then add veggies and remaining ½ teaspoon salt. Cook for about 2 minutes or until the veggies soften a bit, stirring occasionally.
- Push the veggies/chicken along the edge of the pan to make space in the center for the eggs. Add a light drizzle of oil to the center, followed by the eggs and let them cook for 1-2 minutes, then scramble them to form larger curds.
- Once eggs are cooked, stir in the noodles, sauce (give it a good shake before adding), and white/light green scallions. Use tongs to toss everything together for about 2-4 minutes or until the sauce is soaked up and no longer watery at the bottom of the pan, tossing with tongs frequently.
- Serve topped with bean sprouts (if using), green scallions, peanuts, and a lime wedge.
Items you can prep ahead (optional)
- Thinly slice 12-16 oz boneless skinless chicken thighs or breasts
- Thinly slice or chop 5 cups veggies
- Thinly slice 1 bunch scallions, light/white and dark green parts separated
- Make the sauce
Substitutions:
- To make vegetarian, use cubed tofu in place of chicken. One 14 oz block may be a bit too much, so I would just use half a block. You could also just use extra eggs and/or add some edamame instead of tofu. Substitute all of the fish sauce with soy sauce.
- To make vegan, see above + skip the eggs.
- Any thinly sliced meat can be used here (pork or beef).
- Cant’ find rice noodles? Just use spaghetti in a pinch!
Storage:
- Store leftovers in an airtight container in the fridge for up to 4 days.
Leftovers + Repurposing:
- Warm up leftovers in the microwave until warmed through. You can add a splash of water to loosen it up. Top with lots of lime juice, herbs, nuts, and bea sprouts.
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