This simple chicken Pad Thai recipe can be prepared in just minutes without a wok. Tender rice noodles and chicken combine with a flavorful sauce, fresh herbs, and crunchy peanuts for a satisfying meal that’s perfect for busy weeknights.
Gather all ingredients and portion them out for one or two servings at a time to simplify the cooking process.
Fill a wide pan with water, add a pinch of salt, and bring it to a boil over high heat.
Break the rice noodles into shorter lengths before adding them to the boiling water so they mix easily with the other ingredients later.
Cook the noodles in boiling water for 2 to 3 minutes. Drain and rinse under cold water to stop cooking and prevent sticking.
Clean the pan and heat it over high heat with a little oil until it is nearly smoking.
Cut the chicken breasts into three sections. Slice each piece very thinly across the grain.
Separate the sliced chicken into two piles, one for each portion you plan to cook separately.
Season the chicken slices with salt and place them in the hot pan in a single layer to quickly sear and brown without overcooking.
When the chicken is about two-thirds opaque on the bottom, add half of the prepared aromatics: chopped spring onion, red chili, minced garlic, and ginger.
Stir vigorously to combine the ingredients and allow the chicken to continue cooking.