Quick 30-Minute Chicken Pad Thai with Leftover Chicken

Freshly made Chicken Pad Thai in a skillet."

Quick 30-Minute Chicken Pad Thai with Leftover Chicken

This quick and easy 30-minute Chicken Pad Thai is made with leftover chicken, lots of veggies, rice noodles, and cooked in one skillet for a simple weeknight dinner.

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Author Anya @ Prepare & Nourish

Ingredients

2 tablespoons coconut sugar
4 tablespoons coconut aminos
2 tablespoons lime juice
1 tablespoon sriracha
½ cup chicken broth
8 ounces pad thai rice noodles
2 tablespoons avocado oil
2 cups cooked shredded chicken
1 small red onion sliced
4 green onions sliced, whites and greens divided
1 carrot julienned
3 cups green cabbage shredded
2 eggs beaten
cilantro and peanuts for garnish

Instructions

Mix together the 2 tablespoons coconut sugar, 4 tablespoons coconut aminos, 2 tablespoons lime juice, 1 tablespoon sriracha, and ½ cup chicken broth in a small cup and set aside.
Cook 8 ounces pad thai rice noodles according to package instructions. Drain, rinse under cold water and set aside. Or soak them in hot water, stirring frequently to make sure they don't stick.
In a large wok, heat 2 tablespoons avocado oil, Add 2 cups cooked shredded chicken and cook undisturbed until golden brown and crispy. Remove from pan with a slotted spoon and set aside.
In the same pan over medium-high heat, add diced 1 small red onion, the whites of the 4 green onions and julienned 1 carrot and stir-fry for 3 minutes until the onion has softened. Add 3 cups green cabbage and cook until shrunk in size and softened
Add the cooked noodles and crispy chicken to the center of the pan and stir to combine.
Push everything to the outer edges of the pan and add 2 eggs to the center. Cook the eggs until slightly scrambled, then stir to combine with the rest of the ingredients.
Add sauce to pan and stir fry until the noodles absorb most of the liquid, about 2 minutes, stirring occasionally.
Serve with lime wedges, cilantro and peanuts for garnish.

Video

Notes

Storage: Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently in a skillet over medium heat with a splash of broth or water to loosen the noodles and prevent sticking.

Helpful Tips:

Don't overcook the noodles - Pad Thai noodles can turn to mush fast. Soak them just until bendy but still a touch firm - they'll finish cooking in the sauce. If boiling, follow the package instructions to just al dente, then rinse under cold water to stop the cooking.
Use what you've got - Leftover rotisserie or roast chicken works beautifully here - dark meat tends to stay juicier, but any part is fine. Just shred it roughly so it crisps up better in the skillet.
Crisp up the chicken - Make sure it's dry before adding to the pan and don't stir too much. Let it sear undisturbed to get that golden edge.
Make space for the eggs - Push everything to the sides and pour your eggs into the center of the pan. Let them cook undisturbed for a minute before scrambling and mixing in. This gives better texture and prevents sogginess.

Troubleshooting Tips:

Noodles clumping together? That's likely because they were over-soaked or not rinsed well enough. After cooking or soaking, rinse them under cold water and toss them with a tiny bit of avocado oil if not using them right away. And make sure to stir them quickly once they hit the pan.

Nutrition

Nutrition Information

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