Total Time
Prep 15 mins
Cook 10 mins

Everyone has their own way of making pad thai. This recipe is mine- a lighter version with a pleasant citrus flavor. The ramen used in this recipe is not the kind that comes packaged with a flavor packet- it's the good-quality kind that can be bought from Asian grocery stores. You can also use rice sticks or even spaghetti noodles if in a pinch.

Ingredients Nutrition


  1. Season the chicken with salt and black pepper. Heat the oil in a wok over medium-high heat. Add the chicken and stir-fry until brown and cooked through, about 3 minutes. Set aside.
  2. Return the wok to medium-high heat. You should have a good bit of oil left- if not, add a some more. When the oil is hot, add the lemongrass, onion and seranno pepper. Stir-fry until the onion is soft, about 1 minute.
  3. Push the mixture to one side of the wok, then add the eggs to the other side. Stir-fry, breaking up the eggs, until cooked through, about 30 seconds. When the eggs are set, stir everything together.
  4. Return the chicken to the pan, add the bell pepper, and stir. Add the fish sauce, lemon zest and juice, tamarind concentrate and noodles. Stir and cook until heated through, about 2 minutes.
  5. Transfer to plates and top with peanuts, cilantro, and bean sprouts.
Most Helpful

What a treat! This is a new taste sensation for us, and we loved it! None of the Asian noodles at Wegman's said "ramen", so I opted for rice sticks. Following the cooking directions for rice sticks, I soaked them 15 minutes, drained them, and then added them when I added the sauce and cooked for 5 minutes; rice noodles soak up whatever sauce they are in, and I was impressed with the result. DH was happy that the lemon did not overpower. DH had found my secret stash of peanuts, so I substituted diced walnuts. I would consider the bean sprouts as optional. As for portions, this makes 4 servings for hungry people. Thank you for sharing, RP. Made for Please Review My Recipe.

KateL July 24, 2013