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Fast family Thai noodles one pan with tender rice noodles tossed with scrambled eggs, diced chicken breast, sliced red bell peppers, shallots in homemade Thai sauce made from coconut aminos, fish sauce, rice vinegar, lime juice, sriracha, garnished with crushed roasted peanuts, chopped green onions, fresh cilantro, and lime wedges

Fast Family Thai Noodles (One-Pan)

Fast Family Thai Noodles (One-Pan) features rice noodles tossed with scrambled eggs, chicken, bell peppers, and shallots in homemade Thai sauce combining coconut aminos, fish sauce, rice vinegar, lime, and sriracha for restaurant-quality pad thai in 25 minutes.
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Ingredients Equipment Method Notes

Ingredients
  

  • Noodles and Base
  • 8 oz rice noodles or pad thai noodles
  • 2 tbsp sesame oil divided
  • 2 large eggs beaten
  • 1 lb boneless skinless chicken breast or thighs diced
  • ¼ cup shallots diced
  • 1 small red bell pepper thinly sliced
  • Thai Sauce
  • 2 tbsp coconut aminos or soy sauce
  • 1 tbsp fish sauce omit if vegetarian
  • 2 tbsp rice vinegar
  • 2 tbsp fresh lime juice
  • 1 tbsp sriracha
  • Garnish and Serving
  • ½ cup roasted peanuts chopped, plus more for garnish
  • ¼ cup green onions chopped, plus more for garnish
  • ¼ cup fresh cilantro chopped, plus more for garnish
  • Lime wedges
  • Alternative Thai Peanut Sauce Variation
  • ¼ cup smooth peanut butter
  • ¼ cup soy sauce or coconut aminos
  • ¼ cup seasoned rice vinegar
  • 2 tbsp brown sugar
  • 1 tbsp sesame oil
  • 1 tbsp sriracha
  • 1 tsp fish sauce omit if vegetarian
  • 3 cloves garlic minced
  • ¼ tsp ground ginger

Equipment

  • Large pot or deep 12-inch skillet
  • Wooden spoon or silicone spatula
  • Colander for draining noodles
  • Sharp knife and cutting board
  • Measuring cups and spoons
  • Small bowl for mixing sauce

Method
 

  1. Cook rice noodles according to package directions (usually 5-7 minutes). Drain and immediately drizzle with 1 tbsp sesame oil, tossing to coat. Set aside.
  2. While noodles cook, dice chicken, dice shallots, slice bell pepper, beat eggs, chop peanuts, green onions, and cilantro. Juice lime.
  3. In small bowl, whisk together coconut aminos, fish sauce, rice vinegar, lime juice, and sriracha. Set aside. (For peanut sauce variation, whisk all peanut sauce ingredients.)
  4. Heat large pot or 12-inch skillet over medium heat. Add ½ tbsp sesame oil. Pour in beaten eggs and scramble 1-2 minutes until cooked. Transfer to plate.
  5. Add ½ tbsp sesame oil to same pot. Add diced chicken and cook 8 minutes, stirring occasionally, until browned and cooked through (165°F). Transfer to plate with eggs.
  6. Add remaining 1 tbsp sesame oil if pot looks dry. Add diced shallots and cook 3 minutes until lightly browned. Add sliced bell pepper and cook 3-5 minutes until softened.
  7. Reduce heat to low. Add cooked noodles, chicken, and eggs back to pot. Pour prepared sauce over everything. Toss gently 1-2 minutes until noodles are evenly coated and everything is heated through.
  8. Remove from heat. Add chopped peanuts, green onions, and cilantro (reserve some for garnish). Toss once more. Divide among bowls and garnish with additional peanuts, green onions, cilantro, and lime wedges. Serve immediately.

Notes

Use toasted sesame oil for best flavor.
Drizzle cooked noodles with sesame oil immediately to prevent sticking.
Protein options: Use shrimp (cook 3-5 min), tofu (bake separately), or rotisserie chicken (skip Step 5).
Vegetarian: Omit chicken and fish sauce, add extra vegetables.
Noodle alternatives: Use whole grain spaghetti, udon, ramen, or zucchini noodles.
Kid-friendly: Omit or reduce sriracha for mild version.
Store leftovers refrigerated 5 days. Delicious cold as Thai noodle salad!
Reheat with splash of water or broth to loosen noodles.
Sauce thickens as it sits—add extra liquid when reheating.
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 3-4
Calories
Approximately 583 kcal per serving.
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Protein
Approximately 20 g protein per serving from chicken, eggs, and peanuts.
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