Quick Pad Thai

Adapted by Mike McCauley with ❤️.



  • 1 tbsp fish sauce
  • 1 lime juice
  • 2 tbsp sugar
  • 2 tbsp ketchup
  • 1 tsp soy sauce


  • 3 green onions
  • 1-2 thumbs ginger
  • 3 garlic cloves
  • a few shakes of red pepper flakes

Everything else

  • 1 chicken breast
  • mung bean sprouts
  • rice noodles
  • 2 eggs
  • peanuts


  1. Mix sauce ingredients together in a bowl.
  2. Add salt to eggs and beat. Let sit aside.
  3. Chop and mix aromatics.
  4. Cut up chicken breast, thin against the grain.
  5. Cook rice noodles halfway, drain and rinse with cold water.
  6. Heat up wok on high heat with olive oil until about to smoke.
  7. Salt chicken and add to wok. Brown on one side
  8. Add aromatics and stir around.
  9. Push contents to one side, add in egg and cook.
  10. Once egg is cooked, add in noodles, mung bean sprouts, and peanuts.
  11. Mix everything. Add sauce. Mix more.
  12. Add a small amount of water to deglaze and stir until desired thickness.