Chicken and Broccoli Pad Thai


I love Pad Thai, and the nice thing about this dish is that it is quick and easy to make.  It’s certainly a bit more adventurous than my kiddos are willing to try, so I just set aside some of the chicken for them, and they were happy with that.  You could also skip the chicken and make this a vegetarian dish.

This recipe is adapted from a recipes in 30-Minute Suppers Winter 2010 by America’s Test Kitchen.


  • 1 lb. chicken breasts, sliced thin
  • 8 oz. rice stick noodles
  • 1 head of broccoli florets
  • 1 TBSP vegetable oil
  • 2 large eggs, lightly beaten
  • 3/4 c. water
  • 1/4 c. soy sauce
  • 1/4 c. lime juice
  • 2 tsp. Asian chili-garlic sauce
  • 1 c. bean sprouts
  • 1/4 c. chopped fresh cilantro


  1. Heat olive oil in a skillet over medium high heat.  Add chicken and saute until cooked.  Set aside.
  2. Meanwhile blanch broccoli in boiling salted water.
  3. Cook noodles in boiling salted water.
  4. After chicken is done cook eggs, stirring constantly until scrambled.  Transfer to plate.
  5. Add water, soy sauce, lime juice, sugar, and chili-garlic sauce, and cook until slightly thickened, about 3 minutes.  Add chicken, noodles, broccoli, and egg; toss to coat.  Then add bean sprouts and top with cilantro.

Chicken and Broccoli Pad Thai:


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