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30 Minute Garlic Butter Chicken Pad Thai. An easy, weeknight dinner that’s better than any takeout. Quick-cooking rice noodles tossed with a Thai-inspired sauce, fresh vegetables, scrambled eggs, and garlicky chicken that’s pan-seared with a touch of butter. This Pad Thai is saucy, salty, and has just the right amount spice. It’s sure to become a family staple!
If there’s a cuisine my family loves universally, it’s anything Thai-inspired. Mexican too, but today we’re focusing on Thai since everyone has been requesting it nonstop lately. If it’s not some kind of rice bowl, then it’s stir-fry noodles. Or the most requested, chicken fried rice. Asher and Creighton can’t get enough Thai dishes.
I’ve made pad Thai a handful of times too, but each time I never felt the noodles were saucy enough. I always felt a little more flavor, spice, and color could be added.
Ω
After my younger brother Red requested Pad Thai a few weeks ago, I decided to perfect a good chicken pad Thai (I got the shrimp just right).
I took my time with this, like 3 or 4 weeks time, slowly making tweaks. In the end, a few tablespoons of salted butter ended up being the secret to the pad thai sauce.
And fewer noodles, which I certainly don’t usually recommend. But with this particular recipe, fewer noodles work better. It’s all about getting the portions just right!
Details
This recipe has a longer ingredient list but manages to come together in 30 to 40-ish minutes. The noodles should be a thicker-cut rice noodles, or find a box of Pad Thai noodles. Pretty much all grocery stores should carry one or the other.
Soak the noodles just as the box states. But I like to drain them for around 6 minutes to ensure they don’t get soggy while cooking.
While the noodles soak, make the sauce. It’s a pretty simple mix of tamari, maple (used to sweeten), fish sauce (don’ skip), rice vinegar, black pepper, and chilies.
Now we can cook! Cook the chicken and pepper together. Using ground chicken is ideal, it soaks up the sauce nicely and cooks quickly. Some other veggies that work nicely are carrots and broccoli.
Next, add the butter, toss in the shallots and some chopped garlic, and cook until golden.
Push everything to the sides of the pan and add the eggs to the center. Give them a scramble, then toss them with the noodles.
At this point, you should remove the noodles from the heat to ensure the noodles do not get overcooked. Add lots of sprouts, or you could use your favorite chopped greens, but sprouts are our first choice. And plenty of green onions!
Serve each dish of noodles topped with Thai basil, cilantro, roasted peanuts, and lime. Oh, and then I add Korean chili flakes too.
Yum!
If you plan to eat the noodles as a leftover, you can certainly add a touch of soy sauce to loosen the noodles back up. The noodles will be a little less saucy, but all the flavor is still there!
Looking for other dinner ideas?
Sesame Ginger Orange Chicken Salad
20 Minute Korean Beef Sesame Noodles
20 Minute Red Curry Basil Garlic Oil Noodles
Red’s Favorite Spicy Tuna Poke Bowls
Skillet Chicken Adobo with Coconut Rice
30 Minute Pineapple Chicken with Coconut Rice
Weeknight Sesame Teriyaki Chicken with Ginger Rice
Lastly, if you make this 30 Minute Garlic Butter Chicken Pad Thai, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
30 Minute Garlic Butter Chicken Pad Thai
Servings: 4
Calories Per Serving: 567 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 6 ounces Pad Thai/wide rice noodles
- 1/3 cup tamari or soy sauce
- 3 tablespoons real maple syrup
- 2 tablespoons fish sauce
- 2 tablespoons rice vinegar
- black pepper and chili flakes, to taste
- 3 tablespoons sesame oil (or olive oil)
- 3/4 pound ground chicken
- 1 red bell pepper, thinly slice
- 3 tablespoons salted butter
- 1 shallot, sliced
- 4-6 cloves garlic, chopped
- 2-3 eggs, beaten
- 2 cups mung bean sprouts
- 1/2 cup chopped cilantro or Thai basil
- 4 green onions, chopped
- 1/3 cup roasted peanuts, chopped
Instructions
- 1. Soak the rice noodles according to packaged directions. Drain.2. To make the sauce. In a bowl, combine the tamari/soy sauce, maple syrup, fish sauce, rice vinegar, black pepper, and chili flakes.3. Add the oil, chicken, and red bell pepper to a large skillet set over medium heat. Cook until the chicken is browned all over, about 5 minutes. Add the butter, shallot, garlic, and a pinch of chili flakes and black pepper. Continue to cook the chicken in the butter until the garlic begins to turn golden, 1-2 minutes.4. Add the noodles and sauce, tossing to combine. Cook until the noodles are warmed through and begin soaking up the sauce, about 1 minute. Push the noodles to one side of the skillet and add the eggs to the other side. Let cook until the edges start to set, 1 minute. Roughly scramble the egg, then toss it with the noodles. Remove from the heat. 5. Add the bean sprouts, cilantro, and green onions, and toss again.6. Serve warm noodles topped with basil, green onions, peanuts, and chili flakes. Add a squeeze of lime juice.
This post was originally published on February 20, 2023
Easy & so delicious! Will definitely make it again and again!
Hey Linda,
Happy Friday!!⛄️ Thanks a bunch for giving this dish a try, I love to hear that it turned out well for you:)
The leftovers had even more flavor the next day! My sister can’t wait to make this!
So glad to hear this!! Thanks Linda!!
This sounds amazing! Trying tonight. Is it possible to use less maple syrup, or is it essential to the recipe. I try to be sugar free as much as possible, but don’t want to ruin the sauce.
Thank you
Hey Cathy,
Sure, you could use less maple syrup to your liking:) Please let me know if you have any other questions, I hope you love this recipe! xx
I made this recipe last night and it was SO good. The sauce is perfect, the ground chicken makes it so easy, and the red bell pepper in it was such a great add. I ate the leftovers today and it was just as good!! Your Thai recipes are simply the best!
Hey Lauren,
Wonderful!! I appreciate you making this recipe and sharing your feedback, so glad to hear it was delish!! Thanks so much for your kind message! xx
Made it! Loved it! I couldn’t find beans sprouts so I used cut up Napa cabbage, mint, basil and cilantro as toppings. Delicious!!
Hey Rebekah,
Amazing!! I love to hear that this dish turned out well for you, thanks so much for making it! xT
Made this tonight. Best Pad Thai I’ve ever had or made! I subbed thinly sliced chicken and slivered carrots for the bean sprouts bc it’s what a had on hand. Thanks for the amazing recipe!
Hey Jill,
Wonderful!! I appreciate you making this recipe and sharing your feedback, so glad to hear it was delish!! xx
I pretty much love all Asian inspired food, and this was no exception. Delicious comfort food. 😍 Super easy to make, for something so tasty! Will definitely make again.
Hey Kari,
Happy Thursday!! I’m so glad to hear that you enjoyed this dish and appreciate you giving it a go! xT
I’m a Thai food addict, and this is seriously the best Pad Thai ever. This was SO GOOD. I didn’t have ground chicken so I used chicken breasts cut into thin strips. It was excellent! Thank you!
Wow, thanks so much Cory!! So glad to hear you enjoy this recipe and thanks for trying it out! xx
Of all the Pad Thai recipes I’ve tried, the sauce never tastes quite right, but Tieghan nailed the sauce! Such a delicious meal!
Hey Mica,
Wonderful!! I appreciate you making this recipe and sharing your feedback, so glad to hear it was delish!! xx
This was fantastic! I love your creativity, and clever ways of reinventing standard fare. The flavors were spot on. Thank you! I wanted leftovers, but it was too good to not finish! 😀
Thanks so much Carol!! I appreciate you making this recipe and sharing your feedback, so glad to hear it was enjoyed! xx
This was unreal. Me and my husband both had two huge bowls. He said it was just as good as our fave takeout pad Thai. Definitely keeping this in rotation!!! It’s so hard to make Thai food at home and this one hit the mark! I followed recipe to a T except used all basil instead of cilantro (personal preference)
Hey Taylor,
Perfect!! I love to hear that this dish turned out well for you, thanks so much for making it! xT
Hi Tieghan,
This was delicious! A clever twist on pad Thai, that worked perfectly in terms of the mix of sweet/salty and also used the traditional “all in one” skillet method for the finish that makes for ease and less pans to clean after. Everything came together beautifully – thanks for sharing another great and easy dinner!
Forgot to rate!! 😭
Thanks again:)
Hey Josephine,
Happy Wednesday!❄️ I appreciate you making this recipe and I’m so glad it turned out well for you! xT
I was really confused by this recipe’s instructions. I would prefer to brown the meat in less oil, then add the red bell pepper. Adding all of the sauce then trying to scramble the eggs?? The flavor was good but the sequence of ingredients was off.
The recipe worked fine as written. You may have your own preferences, but that hardly means doing it differently is “confusing” or wrong in any way.
Agree. That’s what makes you a better home cook. Reading recipes, following them how you like to work, swapping out ingredients that you prefer etc. IMO recipes are guidelines, sometimes I follow it exactly sometimes I don’t. That’s what I love about all her recipes, the basic cooking principles are there with flavors that work but with room to make it your own!
Hi Sally,
Thanks for making this dish and sharing your feedback, sorry to hear you didn’t enjoy it. Please let me know if there is anything that I can help with! xT
So good! Better than takeout!
Thanks so much Adrianna!! Love to hear that this recipe turned out well for you, thanks for making it! xx
This is the first Pad Thai I’ve ever made that actually tastes like a Phad Thai. Great recipe. Thank you!
Hey Sofie,
Happy Wednesday!❄️ I appreciate you making this recipe and I’m so glad it turned out well for you! xT
In Thailand they have a dish called American Fried Rice which is a Thai interpretation of America food.
It is rice stir fried with ketchup, raisins, green pees and served alongside hotdogs and fried chicken.
This recipe reminds me of that.
You’ve been smoking too much weed, Carl.
He’s smoking something stronger than weed. It starts with a “D”. 😉
😂😂😂
Green “pees”? 🧐
I’m not surprised that R -E -D- D- I -T’s foot soldiers can’t spell.
Maybe they should just stop. Their obsession with HBH is creepy AF. I know they think they are superior to everyone, but their relentless laser focus on T. is disturbing to say the least. What a tragic collective existence.
Yet they get very upset when someone talks about them the way they do about T. That whole “treat others as you want to be treated” seems lost on them, as does any trace of basic humanity. The cognitive dissonance is real.
The amount of anguished whining from the R.Dit cockroaches is hilarious. It’s fun to watch them squirm, and attempt to justify their absolutely horrid behavior. “But, we’re only discussing a public figure! Why are they picking on us?!” No, you are cruelly targeting a human being, and you brought it on yourselves. Think about it. Your behavior has consequences people, and yes, millions of real supporters of HBH can see you, and will stand up.
They also track her every move, obsess over every detail, and make up outrageous conspiracy theories, which is both sad and creepy at the same time. They’re utterly delusional, and tell themselves that all HBH’s five million fans are just her family members posing as … five million people. (???) I for one have been following and supporting HBH for many years…I’m neither related to, nor know her personally, I just find them disgusting, and it needs to be said.
This (asinine) comment brought to you by FoodieSnark.
They also think we are “stealing their names” – no. Literally everybody can see you, and what you’re doing out in the open. You are just being publicly shamed. Nobody wants to be you, or anything like you.
I am also not related to T., though I wish I was. She rocks!
Also a long time fan. Also not related. Just completely disgusted and saddened by these horrible people and their sick “group”.
I had to laugh that they are panicking and worried about being outed, and their real names being revealed. Well, yeah. Your behavior does have consequences. To target someone they way they do – can, and will backfire. They could stop at any time, and find something positive to do with their lives – then they’d have nothing to worry about, eh?
Also not related to HBH, just so not ok with what they are doing.
Many members of that hate group appear to be dangerous, unhinged, and extremely obsessed/stalker-ish.
Their conspiracy theories about T are bizarre as hell. What a bunch of wackos.
In Redditland they have a group called FoodieSnark.
It is a coven of bitter, jealous, angry cretins in crusty pajamas, spewing hate from the confines of their padded cell, while patting each other on the back for being utterly loathsome.
This comment reminds me of that. 😀
😂😂😂
I think you meant Creighton *
If that’s C., he slaughtered you maggots! 🤣
Oh, hi! 👋 Welcome back from the cesspool. You have the memory of a goldfish, as you have already forgotten your “policy” to stay away from here.
Where’s the bug spray?
That was too easy, wasn’t it!? 😉
They aren’t keeping to any rules, other than to not admit openly that they are doing it. Their policy is “if you must” harass, don’t talk about it. One of them recently did, and their admission was deleted by the ringleader, and they were cautioned to stay on the DL. They are just being more secretive about it now.
Surely you people don’t believe that T.’s family are the only ones that think you and your cronies are an abomination? No, millions of us do. Aren’t you ashamed of yourselves?
I have never heard of foodiesnark or the author of this recipe before. This was the first time I visited the website. I have no idea what drama I just stirred up. My phone just showed me this article and I thought the recipe was so interesting.
There’s about eight bizarre ingredients here that would never be found in normal pad thai, as well as obvious omissions like tamarind, salted radish, tofu, and dried shrimp.
I’m sure it’s delicious, just like American Fried rice is. I thought the comparison was apt and that people on a food website might be interested to know about American Fried rice.
I have no idea what these replies to me are talking about.
They tell themselves that, but it’s glaringly obvious how many people are clued in to what they are doing. If it helps them to temporarily self-soothe by pretending that this behavior is going unnoticed, let them think that – for now.
They’re completely bonkers. I’ve been a fan of Half-Baked Harvest since 2013. (Also not related to the family!) When HBH got really successful, the crazy haters came out of the woodwork. I guess she’s doing something right that being the case, but it’s still horrible how low these people will sink, and the bizarre leaps they take to justify their sickening actions. Their level of obsession is crossing so many lines.
And this, “Penny” is why nobody believes “no one from us here is writing comments on her blog or insta” – because you very much are. You might want to re-think your online behavior.
It seems they are, but not in a good way, like having a conscience, and deciding to be human. But they are scrambling around, editing their comments, and trying to re-iterate that they aren’t doing anything wrong or illegal – while also reporting that they were in Miami, by the stage, watching T. and staying she looked nervous and uncomfortable, and was escorted to the stage and did not stay long. Of course not, you dolts. She has you sicko people to worry about. Do they honestly not realize how bad this is? They are well past inciting harassment now. This will bite them in the backside. Hard.
Mysteriously, “Carl” reappears playing dumb as soon as the R. hive starts getting nervous. Exact same M.O. as “Carol V” (Carl/Carol)? on the broccoli cheddar soup post. “I’m just a simple older woman who doesn’t understand the internet or why everyone is replying to me.”
Sure, Car(o)l.
If they’re worried about being called out for their sick behavior, they could always just…get a new hobby? Perhaps one that doesn’t involve being deplorable.
The “I have no idea what drama I just stirred up” is a dead giveaway. The same phraseology was used on the lemon cake post. Remember “Mary Ann” ? It was the exact same response, but that debacle got deleted. It all comes from the same source. As if “Carl” or “Mary Ann” are really going to come back to check their comments on some food blog they just “accidentally happened upon” yet felt compelled to leave bizarre comments on.
I’m surprised they don’t make their shameful hate group private.
I’m pretty sure legal action will come soon. 😉 Ya can’t get anymore private than “nonexistent”.
The retroactive, scrambling attempts at CYA are hilarious, though. Like their behavior won’t have consequences, despite it being as brazen and stupid as it is.
That was a horrifying rabbit hole to go down, but yeah. It’s all right there isn’t it? They have been at this for months and months on end, amassing hundreds of comments a day, by the same sick people, on repeat. Do they even have a life outside of this? It’s deeply disturbing. 😔
They also don’t seem to have a clue what slander really is, since they tell themselves they’re not doing it. But they tell themselves a lot of things, don’t they? Their growing paranoia is making me smile. 😀