Lemongrass Chicken Pad Thai

Lemongrass Chicken Pad Thai
Bill Bettencourt


  • 8 Ounces  rice sticks
  • 1 Pound  boneless, skinless chicken thighs, cut into 1/3-inch-thick strips
  •   Kosher salt and freshly ground black pepper, to taste
  • 3 Tablespoons  plus 1 teaspoon canola oil
  • lemongrass stalks, white parts only, minced
  • large red onion, sliced thinly
  • jalapeño, cut into thin rings
  • large eggs, beaten lightly
  • large red bell pepper, seeded and cut into 1/4-inch-thick slices*
  • 2 Tablespoons  fish sauce
  •   Zest and juice of 2 lemons

Everyone loves chicken pad thai, Thailand's deliciously spicy noodle dish. The noodles used are rice sticks, which, besides being delightfully chewy, are gluten-free (for those allergic to it) and "cooked" simply by soaking. My version is easier to make than many others — I've eliminated the traditional tamarind, which is hard to find and fussy to prepare — but nothing is lost in the flavor department, I promise. I include the traditional scrambled eggs, but you can omit them, if you like. You'll still have a wonderfully satisfying dish.

Click here to see Beam Ming Tsai into the Kitchen.


Place the noodles in a medium-sized bowl and fill it with hot water to cover. Soak until pliable but not completely soft, 10-15 minutes.** Drain and set aside.

Season the chicken with salt and black pepper, to taste. Heat a wok over medium-high heat. Add 2 tablespoons of the oil and swirl to coat the pan. When the oil is hot, add the chicken and stir-fry until brown and cooked through, about 3 minutes. Set aside.

Return the wok to medium-high heat. Add 1 tablespoon of the oil and swirl to coat. When the oil is hot, add the lemongrass, onion, and jalapeño. Stir-fry until the onion is soft, about 1 minute. Push the mixture to one side of the wok, drizzle in the remaining oil, and add the eggs. Stir-fry, breaking up the eggs, until cooked through, about 30 seconds. When the eggs are set, stir to incorporate the onion mixture.

Return the chicken to the pan, add the bell pepper, and stir. Add the fish sauce, lemon zest and juice, and noodles. Stir and cook until heated through, about 2 minutes. Season with additional salt and pepper, to taste, transfer to a serving platter or plates, and serve.


*Note: To slice the red pepper easily, first cut away both ends. Cut downward into the pepper on one long side and "peel" away its flesh by rolling the pepper while you cut. You'll have separated the useable part of the pepper from its core and seeds. Halve the useable part, stack the halves, and slice lengthwise.

**Note: The noodle soaking method here, which uses hot water, is fairly quick. But, if you have more time, soak them in room-temperature water for about 2 hours.

Whichever method you choose, you're aiming for noodles that are soft but not mushy, as the noodles will continue to cook when heated through before serving.

To Drink: A riesling, like S.A. Prum, from Germany


Calories per serving:

560 calories

Dietary restrictions:

Dairy Free, Gluten Free, Wheat Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Shellfish Free, Alcohol Free, No Sugar Added

Daily value:



  • Fat 82g 126%
  • Carbs 240g 80%
  • Saturated 14g 69%
  • Fiber 13g 53%
  • Trans 0g
  • Sugars 19g
  • Monounsaturated 42g
  • Polyunsaturated 21g
  • Protein 129g 259%
  • Cholesterol 984mg 328%
  • Sodium 3,903mg 163%
  • Calcium 303mg 30%
  • Magnesium 307mg 77%
  • Potassium 2,819mg 81%
  • Iron 16mg 92%
  • Zinc 13mg 89%
  • Phosphorus 1,675mg 239%
  • Vitamin A 539µg 60%
  • Vitamin C 301mg 501%
  • Thiamin (B1) 1mg 53%
  • Riboflavin (B2) 2mg 115%
  • Niacin (B3) 30mg 148%
  • Vitamin B6 3mg 168%
  • Folic Acid (B9) 294µg 74%
  • Vitamin B12 4µg 71%
  • Vitamin D 3µg 1%
  • Vitamin E 14mg 70%
  • Vitamin K 58µg 73%
MORE FROM EDAMAM Have a question about nutritional data? Let us know.
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