Lemongrass Chicken Pad Thai

Lemongrass Chicken Pad Thai
Staff Writer
Lemongrass Chicken Pad Thai

Bill Bettencourt

Lemongrass Chicken Pad Thai

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.


*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


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.


Calories per serving:

466 kcal

Daily value:



  • Carbohydrate, by difference 45 g
  • Protein 32 g
  • Total lipid (fat) 17 g
  • Vitamin A, IU 45 IU
  • Vitamin A, RAE 13 µg
  • Vitamin B-12 1 µg
  • Vitamin B-6 1 mg
  • Vitamin D 16 IU
  • Vitamin E (alpha-tocopherol) 3 mg
  • Vitamin K (phylloquinone) 8 µg
  • Alanine 2 g
  • Arginine 2 g
  • Ash 2 g
  • Aspartic acid 3 g
  • Betaine 8 mg
  • Calcium, Ca 35 mg
  • Carotene, beta 2 µg
  • Cholesterol 87 mg
  • Choline, total 99 mg
  • Fatty acids, total monounsaturated 10 g
  • Fatty acids, total polyunsaturated 3 g
  • Fatty acids, total saturated 2 g
  • Fatty acids, total trans 3 g
  • Fatty acids, total trans-monoenoic 3 g
  • Folate, DFE 23 µg
  • Folate, food 23 µg
  • Folate, total 23 µg
  • Glutamic acid 5 g
  • Glycine 1 g
  • Histidine 1 g
  • Iron, Fe 2 mg
  • Isoleucine 2 g
  • Leucine 3 g
  • Lycopene 105 µg
  • Lysine 3 g
  • Magnesium, Mg 111 mg
  • Manganese, Mn 3 mg
  • Methionine 1 g
  • Niacin 15 mg
  • Pantothenic acid 2 mg
  • Phenylalanine 1 g
  • Phosphorus, P 476 mg
  • Potassium, K 568 mg
  • Proline 1 g
  • Retinol 13 µg
  • Selenium, Se 40 µg
  • Serine 1 g
  • Sodium, Na 84 mg
  • Threonine 1 g
  • Tyrosine 1 g
  • Valine 2 g
  • Water 92 g
  • Zinc, Zn 2 mg
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