Restaurant-Style Chicken Pad Thai (Ready in 30 Minutes!)
This easy Chicken Pad Thai recipe is everything! Tastes just like takeout — and ready at home in 30 minutes!
Course Main Course
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
Author Stacey aka the Soccer Mom
1boxPad Thai style rice noodlesthis is one of our favorite types of Pad Thai Rice Noodles and is pictured above
1cupPad Thai sauce
1lbshrimppeeled and coarsely chopped
2small yellow onionssliced thinly
2cupsfresh mung bean sproutsmay substitute with canned
1TBMirinsweet Japanese cooking wine
Prepare noodles according to instructions on package and set aside. (You can do this while you are cooking the other ingredients.)
Saute onions until caramelized. Set aside in large mixing bowl.
Saute chicken (may use the same pan in which you cooked the onions) with soy sauce and mirin. When chicken is partially cooked, add shrimp, 1 cup of mung bean sprouts (they will cook down-- this is a great way to hide more veggies for the kids), and mushrooms.
When mushrooms start to soften, remove all ingredients from pan and add to large mixing bowl with the sautéed onions.
Scramble eggs and add to mixing bowl.
Add noodles, green onions, remaining cup of mung bean sprouts, and sauce. Stir until ingredients are well-combined.
Add cilantro and nuts to garnish.
Note: Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.