Description
This Pantry Pad Thai recipe offers a quick and flavorful twist on the classic Thai dish using common pantry ingredients. Featuring a tangy and slightly spicy sauce made with ketchup, rice wine vinegar, and soy sauce, it combines tender chicken, scrambled eggs, fresh scallions, bean sprouts, and noodles for a satisfying meal ready in just 25 minutes.
Ingredients
Sauce
- 5 tablespoons ketchup
- 3 tablespoons rice wine vinegar
- 2 tablespoons granulated sugar
- 2 tablespoons Worcestershire sauce
- 2 tablespoons low-sodium soy sauce
- 2 teaspoons crushed red chili flakes
Main Ingredients
- 3 tablespoons neutral vegetable oil, divided
- 2 medium-sized chicken breasts, cut into bite-sized pieces
- 1 to 2 scallions, cut into 1 to 2-inch pieces
- 1 small shallot (or half 1 onion), finely diced
- 1 tablespoon minced ginger
- 1 tablespoon minced garlic
- 2 large eggs, lightly beaten with a bit of salt and allowed to rest for 10 minutes before cooking
- 1 cup bean sprouts
- 8 ounces dry fettuccine, cooked according to the package directions
- 1/4 cup peanuts or cashews, roughly chopped
- 1/4 to 1/3 cup water (if needed)
- Kosher salt and freshly cracked black pepper, to taste
Instructions
- Prepare the sauce: In a bowl, whisk together the ketchup, rice wine vinegar, granulated sugar, Worcestershire sauce, low-sodium soy sauce, and crushed red chili flakes until well combined. Set the sauce mixture aside.
- Cook the chicken: Heat 1 tablespoon of the vegetable oil in a large skillet over medium-high heat. Season the bite-sized chicken pieces with kosher salt and freshly cracked black pepper. Add the chicken to the skillet and cook for about 4 minutes on one side, then flip and cook for another 3 to 4 minutes until fully cooked through and lightly browned. Remove the chicken from the pan and set aside.
- Sauté aromatics: Add the remaining 2 tablespoons of vegetable oil to the same skillet. Add the sliced scallions, finely diced shallot, and minced ginger. Sauté the mixture, stirring occasionally, until the shallots become translucent and soft, about 5 minutes.
- Add garlic and cook eggs: Stir in the minced garlic and cook for 30 seconds until fragrant. Push the aromatics to one side of the skillet and pour the beaten eggs into the cleared space, creating a large thin surface area. Allow the eggs to cook briefly, then move them gently around the pan to scramble until just set.
- Toss the noodles: Add the bean sprouts, cooked fettuccine noodles, cooked chicken, prepared sauce, and chopped peanuts or cashews to the skillet. Stir everything together thoroughly, combining all ingredients evenly.
- Adjust sauce consistency and season: If the mixture appears too dry, add a splash (about 1/4 to 1/3 cup) of water to help spread the sauce evenly, being careful not to make it too wet. Season the dish with additional kosher salt and freshly cracked black pepper to taste.
- Serve: Remove from heat and serve immediately, garnished with extra peanuts or a sprinkle of chili flakes if desired.
Notes
- Fettuccine noodles are used as a convenient substitute for traditional Thai rice noodles but cooking according to package directions is important to prevent overcooking.
- You can swap the chicken for tofu or shrimp for different protein options.
- If you prefer a spicier Pad Thai, increase the crushed red chili flakes or add sriracha sauce.
- Use low-sodium soy sauce to control salt levels.
- Peanuts can be substituted with cashews or omitted for nut allergies.
- Resting the eggs before cooking results in fluffier scrambled eggs.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Thai-inspired
