Description
A quick and flavorful 30-minute Garlic Butter Chicken Pad Thai recipe that combines tender ground chicken, wide rice noodles, and a savory-sweet sauce made with tamari, maple syrup, and fish sauce. Enhanced with fresh bell pepper, garlic, shallots, eggs, mung bean sprouts, and topped with crunchy roasted peanuts and fresh herbs, this dish brings a classic Thai favorite to your dinner table fast and easy.
Ingredients
Scale
Sauce and Seasonings
- 3 tbsp Tamari or soy sauce
- 2 tbsp Real maple syrup
- 1 tbsp Fish sauce
- 1 tbsp Rice vinegar
- 1 tsp Black pepper
- 1 tsp Chili flakes
Main Ingredients
- 8 oz Pad Thai/wide rice noodles
- 2 tbsp Sesame oil (or olive oil)
- 1 lb Ground chicken
- 1 medium Red bell pepper, thinly sliced
- 2 tbsp Salted butter
- 1 medium Shallot, finely chopped
- 3 cloves Garlic, minced
- 2 large Eggs
Vegetables and Garnish
- 1 cup Mung bean sprouts
- 1/4 cup Chopped cilantro or Thai basil
- 2 stalks Green onions, sliced
- 1/4 cup Roasted peanuts, chopped
Instructions
- Prepare Noodles: Begin by soaking or cooking the 8 oz Pad Thai or wide rice noodles according to package instructions until tender, then drain and set aside to prevent sticking.
- Mix Sauce: In a small bowl, combine 3 tbsp tamari or soy sauce, 2 tbsp real maple syrup, 1 tbsp fish sauce, 1 tbsp rice vinegar, 1 tsp black pepper, and 1 tsp chili flakes. Stir well to create a balanced savory, sweet, spicy sauce.
- Sauté Aromatics: Heat 2 tbsp sesame oil (or olive oil) in a large skillet or wok over medium heat. Add finely chopped shallot and minced garlic, cooking until fragrant and lightly golden, about 2-3 minutes.
- Cook Chicken: Add 1 lb ground chicken to the skillet and cook, breaking it apart with a spatula until fully cooked and no longer pink, about 5-7 minutes.
- Add Bell Pepper and Butter: Stir in the thinly sliced red bell pepper and 2 tbsp salted butter, cooking until the pepper softens slightly and butter melts, coating the mixture evenly.
- Scramble Eggs: Push the chicken mixture to one side of the pan, crack 2 large eggs onto the empty side, and scramble until just set. Then mix the eggs evenly into the chicken and vegetables.
- Combine Noodles and Sauce: Add the prepared noodles into the skillet and pour in the sauce mixture. Toss everything together gently to coat the noodles and distribute ingredients evenly while heating through for 2-3 minutes.
- Add Fresh Ingredients: Stir in 1 cup mung bean sprouts, chopped cilantro or Thai basil, and sliced green onions. Cook for an additional minute to slightly soften the sprouts and bring freshness to the dish.
- Serve and Garnish: Transfer the Garlic Butter Chicken Pad Thai to serving plates and sprinkle with 1/4 cup chopped roasted peanuts for added crunch. Serve immediately for best flavor and texture.
Notes
- Instead of ground chicken, you can use ground turkey or firm tofu for a variation.
- Adjust chili flakes to your preferred spice level to make it milder or more spicy.
- Soak the rice noodles in warm water for 10 minutes if you don’t want to boil them.
- For gluten-free option, ensure you use tamari instead of regular soy sauce.
- Use fresh herbs like Thai basil for authentic flavor or substitute with extra cilantro.
