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30 Minute Garlic Butter Chicken Pad Thai Recipe

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3.8 from 2 reviews

This 30 Minute Garlic Butter Chicken Pad Thai is a quick and flavorful twist on the classic Thai dish, featuring ground chicken sautéed in garlic butter with wide rice noodles, vibrant vegetables, and a tangy, savory sauce. Perfect for a satisfying weeknight meal, this recipe balances sweet, salty, and spicy flavors with fresh herbs and crunchy peanuts.

Ingredients

Noodles and Sauce

  • 6 ounces Pad Thai/wide rice noodles
  • 1/3 cup tamari or soy sauce
  • 3 tablespoons real maple syrup
  • 2 tablespoons fish sauce
  • 2 tablespoons rice vinegar
  • Black pepper and chili flakes, to taste

Protein and Vegetables

  • 3 tablespoons sesame oil (or olive oil)
  • 3/4 pound ground chicken
  • 1 red bell pepper, thinly sliced
  • 1 shallot, sliced
  • 4-6 cloves garlic, chopped
  • 2-3 eggs, beaten
  • 2 cups mung bean sprouts
  • 1/2 cup chopped cilantro or Thai basil
  • 4 green onions, chopped
  • 1/3 cup roasted peanuts, chopped
  • Salted butter, 3 tablespoons
  • Optional: Lime wedges for serving

Instructions

  1. Soak Noodles: Soak the rice noodles according to the package directions until tender. Drain and set aside.
  2. Make Sauce: In a bowl, whisk together tamari or soy sauce, maple syrup, fish sauce, rice vinegar, black pepper, and chili flakes. Set aside.
  3. Cook Chicken and Vegetables: Heat sesame oil in a large skillet over medium heat. Add ground chicken and sliced red bell pepper. Cook, stirring occasionally, until chicken is browned, about 5 minutes.
  4. Add Garlic Butter Mixture: Stir in the butter, sliced shallot, chopped garlic, and a pinch more of chili flakes and pepper. Continue cooking until the garlic becomes golden and fragrant, about 1-2 minutes.
  5. Toss Noodles and Sauce: Add the drained noodles and prepared sauce to the skillet. Toss well to combine and cook for about 1 minute until the noodles are warmed through and start to absorb the sauce.
  6. Cook Eggs: Push the noodles to one side of the skillet. Pour the beaten eggs into the empty side. Let the eggs cook until the edges start to set, about 1 minute, then scramble gently and mix into the noodles.
  7. Add Fresh Ingredients: Remove skillet from heat. Stir in mung bean sprouts, chopped cilantro or Thai basil, and green onions. Toss everything together.
  8. Serve: Plate the noodles and top with additional fresh basil or cilantro, chopped green onions, roasted peanuts, and extra chili flakes if desired. Serve with a squeeze of lime juice for extra brightness.

Notes

  • You can substitute ground chicken with ground turkey or tofu for a different protein option.
  • Adjust the amount of chili flakes and black pepper to suit your heat preference.
  • Using real maple syrup adds a complex sweetness that balances the savory sauce nicely; you can substitute honey if preferred.
  • Be sure to soak the rice noodles properly to avoid mushy or undercooked texture.
  • For gluten-free, ensure tamari sauce and rice noodles are certified gluten-free.
  • Leftovers store well in an airtight container in the refrigerator for up to 2 days.

Find it online: https://cozyplatter.com/30-minute-garlic-butter-chicken-pad-thai-recipe/