Prep 20 mins
Cook 5 mins
I streamlined this Thai restaurant favorite to make it a fast weeknight dinner option. For maximum efficiency, prepare the chicken, garlic, cilantro, and bean sprouts while the rice noodles are soaking. If you can't find fish sauce, substitute a combination of 4 minced anchovy fillets and 1/4 cup soy sauce. Rice stick noodles can be found in the Asian section of most supermarkets. If desired, top the pad Thai with chopped peanuts and scallions.
- 8 ounces dried rice noodles, about 1/8 inch wide
- 3⁄4 cup warm water
- 1⁄4 cup fish sauce
- 2 limes, juice of
- 1⁄4 cup packed dark brown sugar
- 1 tablespoon vegetable oil
- 1 rotisserie-cooked chicken, skin discarded, meat shredded into bite-sized pieces (about 3 cups)
- 4 garlic cloves, minced
- 1⁄4 cup bean sprouts
- 1⁄4 cup chopped fresh cilantro leaves
- Cover rice sticks with hot tap water in large bowl and soak until softened but not fully tender, about 20 minutes. Drain noodles. Meanwhile, whisk 3/4 cup warm water, fish sauce, lime juice, and sugar in bowl until sugar is dissolved.
- Heat oil in large nonstick skillet over high heat until just smoking. Add chicken and garlic and cook until lightly browned and fragrant, about 2 minutes. Add noodles and fish sauce mixture and cook until noodles are coated with sauce, about 3 minutes. Scatter bean sprouts and cilantro over noodles and continue to cook, tossing constantly, until noodles are fully tender, about 3 minutes. Serve.