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One Pot Pad Thai Recipe

25 Minutes



You only need one pan and less than 30 minutes to make this delicious One Pot Pad Thai recipe! A true celebration of flavors and textures, this dish is an exuberant dance of sweet, sour, spicy, and savory notes. Each mouthful is a testament to the enchanting culinary traditions of Thailand, an experience that transports you to the bustling streets of Bangkok, where Pad Thai is not just a dish, but a way of life.



Adjust Servings
1 tablespoon peanut oil
350 grams lean chicken breasts
200 grams rice noodles
2 medium carrots
2 medium eggs
3 scallions
2 teaspoons minced ginger
2 teaspoons minced garlic
crushed peanuts, lime and fresh cilantro to finish
salt & pepper to taste
For the Sauce
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons sesame oil
3 tablespoons fish sauce
2 tablespoons brown sugar
2 tablespoons lime juice
1 tablespoon sriracha *you can add more if you want it more spicy
Nutritional Information
520 Calories
18 g Fat
30 g Protein
60 g Carbs
10 g Sugars


Prepare all Ingredients
Slice the chicken breasts into thin, bite-sized strips, ensuring they are lean and free from any gristle. Set them aside. Peel the carrots and cut them into fine matchsticks or julienne them for a delicate crunch. Trim the scallions (just the green part) and slice them diagonally to add a vibrant green to your dish.
Next, take the rice noodles. Immerse them in hot water for 15-20 minutes. This gentle soaking will soften them, preparing them for their role in the dish, yet allowing them to maintain their structure and not turn mushy during the cooking process.
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Time to Cook
Now it's time to create your sauce. Combine the soy sauce, rice vinegar, sesame oil, fish sauce, brown sugar, lime juice, and sriracha in a bowl. Stir them together until the brown sugar is fully dissolved. Heat the peanut oil in a large pan over medium heat. Add the sliced chicken breast, season with salt and pepper, and cook until it turns a beautiful golden brown, ensuring it's cooked through.
Push the chicken to one side of the pan and crack the eggs into the other side. Stir them quickly, scrambling them in the rich juices of the pan. Once the eggs are cooked, mix them with the chicken, and add minced ginger and garlic, julienned carrots and the soaked and drained rice noodles . Pour over the prepared sauce, making sure every ingredient is bathed in its flavorful embrace.
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So Good!
Toss everything together and cook for a few more minutes until the noodles have absorbed the sauce and the dish is heated through. Stir in the green parts of the scallions (reserving a few for garnish). Sprinkle with crushed peanuts, the remaining scallions, and a handful of fresh cilantro. Add lime wedges on the side for that final squeeze of tangy brightness.
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It's crucial not to over-soak your rice noodles. They should be pliable but not overly soft before you add them to the pan. Remember, they'll continue to cook once they hit the heat and absorb the sauce.
If you're not a fan of chicken, feel free to swap it out for shrimp, tofu, or even beef. This recipe is versatile and can cater to various preferences.
Tamari can be used as a gluten-free alternative to soy sauce.
This One Pot Pad Thai is best enjoyed fresh, but if you have leftovers, they can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply pop in the microwave, or for best results, toss it in a hot pan for a few minutes until heated through.

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