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Fast Pad Thai

Fast Pad Thai

Prep time 10 minutes
Cook time 10 minutes
Ready in 20 minutes
Makes 4 servings


  • 1/2 (16oz) package of rice noodles
  • juice of 1 lime
  • 1/4 cup of Ketchup
  • 1/4 cup of fish sauce
  • 2 tbsp brown sugar
  • 1/2 lb boneless, skinless chicken breast
  • 1/2 cup roasted peanuts
  • 3 tbsp peanut oil
  • 2 cups shredded cabbage
  • 1 cup bean sprouts
  • 2 eggs


1. Put the noodles in a large bowl and cover with boiling water. Cover and leave for 10 minutes, or until softened. Drain.
2. While noodles soften, whisk together lime juice, ketchup, fish sauce and sugar. Cut the chicken into 1/2-inch pieces. Coarsely chop the peanuts.
3. Heat 1 tablespoon oil in a large skillet or wok and scramble the eggs for 1 minute. Set aside and wipe out skillet with a paper towel.
4. Heat remaining oil in the skillet and stir-fry chicken and cabbage 4 minutes. Add the ketchup mixture, scrambled eggs, bean sprouts and softened noodles. Stir-fry 1 minute. Sprinkle with peanuts and serve.


Per serving: 507 calories, 17g fat, 4g saturated fat, 226mg cholesterol, 1820mg sodium, 64g carbohydrate, 3g fiber, 13g sugar, 24g protein