Description
Chicken Pad Thai is a delicious and authentic Thai stir-fried noodle dish. This recipe brings the vibrant flavors of Thailand to your kitchen with tender chicken, fresh vegetables, and a savory sauce. It’s quick, easy, and perfect for any meal.
Ingredients
Scale
- 8 ounces rice noodles
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 pound boneless, skinless chicken breast, sliced thin
- 2 large eggs, lightly beaten
- 2 cups bean sprouts
- 1 bell pepper, julienned
- 3 green onions, sliced
- 1/4 cup crushed peanuts
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon tamarind paste
- 1 tablespoon brown sugar
- Lime wedges, for serving
Instructions
- Soak the rice noodles in warm water for about 20 minutes or until they are soft. Drain and set aside.
- In a large skillet or wok, heat the vegetable oil over medium-high heat.
- Add the minced garlic and sauté for about 30 seconds until fragrant.
- Place the sliced chicken into the pan, cooking until it is no longer pink and cooked through, about 5-7 minutes.
- Push the chicken to one side of the skillet, and pour the beaten eggs into the empty space. Scramble until fully cooked.
- Add the soaked noodles, bean sprouts, bell pepper, and green onions to the skillet. Toss everything together.
- In a small bowl, whisk together the fish sauce, soy sauce, tamarind paste, and brown sugar until blended.
- Pour the sauce over the noodle mixture, stirring to ensure everything is well-coated. Let it cook for an additional 2-3 minutes until heated through.
- Sprinkle the crushed peanuts and chopped cilantro on top, mixing slightly.
- Remove from heat and serve immediately with lime wedges on the side.
Notes
- Use flat rice noodles for authentic texture.
- Ensure fresh vegetables and herbs for vibrant taste.
- Adjust sauce ingredients for your preferred sweet-sour balance.
- Prep vegetables and sauce in advance for quicker cooking.
- Serve Chicken Pad Thai immediately after cooking for best results.
- Substitute chicken with shrimp or tofu for variations.
- Add extra vegetables like zucchini or carrots for more nutrients.
- Incorporate chili peppers or sriracha for a spicy twist.
- Use tamari instead of soy sauce for a gluten-free option.
- Store leftovers in an airtight container in the refrigerator for 2-3 days.
- Reheat gently on the stovetop, adding a splash of water if needed.
- Freezing is possible; store in a container after cooling and use within 1-2 months. Thaw in the refrigerator before reheating.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: N/A
- Sodium: N/A
- Fat: 20g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: 30g
- Cholesterol: N/A