Why You’ll Love This Recipe
This recipe comes together quickly, making it perfect for busy weeknights. The garlic butter adds a delicious richness to the traditional pad thai flavors, creating a comforting yet bold dish. It’s easy to customize with your favorite vegetables and delivers restaurant-quality taste at home.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
rice noodles
chicken breast or chicken thighs (sliced)
salt
black pepper
garlic cloves (minced)
butter
eggs
bean sprouts
green onions (sliced)
carrots (shredded)
peanuts (chopped)
lime wedges
For the sauce:
soy sauce
fish sauce
brown sugar
tamarind paste or lime juice
chili sauce or sriracha
Directions
Cook the rice noodles according to package instructions, then drain and set aside.
Season the chicken with salt and black pepper.
In a large pan or wok, melt butter over medium-high heat. Add the chicken and cook until golden and cooked through, then remove and set aside.
In the same pan, add more butter if needed and sauté the garlic until fragrant.
Push the garlic to one side and crack in the eggs. Scramble them until fully cooked.
Add the cooked noodles, chicken, bean sprouts, carrots, and green onions to the pan.
In a small bowl, mix together soy sauce, fish sauce, brown sugar, tamarind paste or lime juice, and chili sauce. Pour the sauce over the noodles.
Toss everything together until well coated and heated through.
Remove from heat and top with chopped peanuts and a squeeze of fresh lime juice.
Serve immediately.
Servings and timing
Servings: 3–4
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Variations
You can swap chicken for shrimp, tofu, or beef. Add vegetables like bell peppers, snap peas, or broccoli for extra nutrition. Adjust the spice level with more or less chili sauce. For a lighter version, reduce the butter or use a mix of butter and oil.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pan over medium heat with a splash of water to loosen the noodles, or microwave until warmed through.
FAQs
Can I use a different type of noodles?
Yes, but rice noodles give the most authentic texture.
What can I use instead of tamarind paste?
Lime juice or a mix of lime and a little vinegar works well.
Can I make this dish vegetarian?
Yes, use tofu instead of chicken and skip the fish sauce or replace it with soy sauce.
How do I prevent the noodles from sticking?
Rinse them after cooking and toss with a little oil if needed.
Can I make it less rich?
Reduce the butter or substitute part of it with oil.
Is this dish spicy?
It has mild heat, but you can adjust the chili sauce to your preference.
Can I prepare the sauce in advance?
Yes, store it in the refrigerator for up to 3 days.
What toppings go well with pad thai?
Peanuts, lime wedges, and extra bean sprouts are classic choices.
Can I freeze pad thai?
It’s best enjoyed fresh, as noodles can change texture when frozen.
How do I reheat without drying it out?
Add a splash of water or sauce when reheating to keep it moist.
Conclusion
This 30 minute garlic butter chicken pad thai is a quick and satisfying meal that blends classic flavors with a rich, buttery twist. It’s easy to make, highly customizable, and perfect for bringing bold, comforting flavors to your table in no time.
Print30 Minute Garlic Butter Chicken Pad Thai
This 30 minute garlic butter chicken pad thai is a rich and flavorful twist on the classic, featuring tender chicken, stir-fried noodles, and a savory, slightly sweet sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stir Fry
- Cuisine: Thai
- Diet: Halal
Ingredients
- Rice noodles
- Chicken breast or chicken thighs (sliced)
- Salt
- Black pepper
- Garlic cloves (minced)
- Butter
- Eggs
- Bean sprouts
- Green onions (sliced)
- Carrots (shredded)
- Peanuts (chopped)
- Lime wedges
- Soy sauce
- Fish sauce
- Brown sugar
- Tamarind paste or lime juice
- Chili sauce or sriracha
Instructions
- Cook rice noodles according to package instructions, then drain and set aside.
- Season chicken with salt and black pepper.
- In a large pan or wok, melt butter over medium-high heat and cook chicken until golden and cooked through. Remove and set aside.
- In the same pan, add more butter if needed and sauté garlic until fragrant.
- Push garlic aside, crack in eggs, and scramble until fully cooked.
- Add cooked noodles, chicken, bean sprouts, carrots, and green onions to the pan.
- In a bowl, mix soy sauce, fish sauce, brown sugar, tamarind paste or lime juice, and chili sauce.
- Pour sauce over noodles and toss everything until well coated and heated through.
- Top with chopped peanuts and a squeeze of lime juice before serving.
Notes
- Rinse noodles after cooking to prevent sticking.
- Adjust spice level by adding more or less chili sauce.
- Substitute tofu or shrimp for chicken if desired.
- Use lime juice if tamarind paste is unavailable.
- Add vegetables like bell peppers or broccoli for extra nutrition.
- Reheat with a splash of water to keep noodles from drying out.
Nutrition
- Serving Size: 1 portion
- Calories: 450 kcal
- Sugar: 10 g
- Sodium: 900 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 140 mg
