30 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
