Simple stir-fried Pad Thai noodles with tender chicken breast and a very basic savory sauce, keeping textures soft and flavors clean.
ABy Annebala
Servings
4
8 oz Pad Thai rice noodles
1 lb Chicken breast
2 tbsp Neutral oil
3 tbsp Low-sodium soy sauce
0.25 cup Chicken broth
1 tsp Cornstarch
1 tsp Brown sugar
Calories
331 kcal
Protein
40g
Carbs
10g
Fat
15g
Fiber
1g
Sugar
3g
"I used to spend hours every week scrolling through recipes and planning meals for the family, but I now use noms to quickly create fresh fun recipes to try! I love this app!!"
Sarah M. · Melbourne, AU
Prep
1. Soak the Pad Thai rice noodles in room-temperature water until flexible but not mushy, about 25 to 30 minutes. Drain well.
8 oz Pad Thai rice noodles
2. Slice the Chicken breast thinly across the grain. In a small bowl, stir together the Low-sodium soy sauce, Chicken broth, Cornstarch, and Brown sugar until smooth.
1 lb Chicken breast,
3 tbsp Low-sodium soy sauce,
0.2 cup Chicken broth,
1 tsp Cornstarch,
1 tsp Brown sugar
Stir-Fry
3. Heat a large skillet or wok over medium-high heat. Add the Neutral oil, then add the Chicken breast and stir-fry until just cooked through and tender, about 4 to 5 minutes.
2 tbsp Neutral oil
4. Add the drained Pad Thai rice noodles and the sauce mixture. Toss gently and stir-fry until the noodles are soft, evenly coated, and the sauce lightly thickens, about 2 to 4 minutes. Lower the heat if needed to keep the texture soft and prevent sticking.
Serve
5. Serve warm right away for the softest texture.
ready to upgrade your cooking experience?
chat with the chef about recipes - get ingredient suggestions, cooking tips, and more
import any recipe - from Instagram, TikTok, or any URL into a real cookbook
household planning - share your meal plans and grocery lists with your household
