Description
A quick and flavorful One Pot Pad Thai that brings together tender rice noodles, juicy chicken, crunchy peanuts, and a tangy-sweet-spicy sauce all cooked in a single pot for easy cleanup. Perfect for weeknights and full of authentic Thai-inspired flavor.
Ingredients
Units
Scale
For the Pad Thai:
- 2 large eggs
- 1 large red bell pepper (coarsely chopped)
- 3 boneless skinless chicken breasts (cut into small pieces)
- 2 1/2 cups low-sodium chicken broth
- 11 ounces flat rice noodles
- 3/4 cup unsalted peanuts (coarsely chopped)
- 1/2 cup cilantro (finely chopped)
- 2 tablespoons sesame oil (divided)
For the Sauce:
- 2 tablespoons soy sauce
- 2 tablespoons maple syrup
- 2 tablespoons lime juice
- 2 tablespoons fish sauce
- 1 tablespoon sriracha
Instructions
- Heat oil in a large pot or Dutch oven over medium-high heat. Scramble eggs until cooked through; remove and set aside.
- Add oil and cook bell pepper 3–4 minutes until slightly charred; transfer to egg bowl.
- Add oil, then chicken. Cook 5 minutes until browned.
- Whisk together soy sauce, maple syrup, lime juice, fish sauce, and sriracha in a bowl.
- Add chicken broth and remaining oil to the pot. Bring to a boil, then add noodles on top. Cover and simmer 5 minutes.
- Stir noodles, add sauce, cover again, and cook 2 minutes or until tender.
- Remove from heat and fold in eggs, bell pepper, peanuts, and cilantro. Serve immediately.
Notes
- Use tamari instead of soy sauce for a gluten-free version.
- Swap chicken for shrimp, tofu, or mushrooms to suit your preference.
- Add bean sprouts or extra veggies for crunch.
Nutrition
- Calories: 520
