Description
This Chicken Pad Thai recipe brings the vibrant flavors of Thailand to your kitchen with tender chicken, flat rice noodles, and a tangy, savory sauce. Quick to prepare and perfect for a fulfilling dinner, this dish is complemented with crunchy peanuts, fresh bean sprouts, and a zesty lime wedge, offering a delightful balance of textures and tastes.
Ingredients
Scale
Primary Ingredients
- 8 oz flat rice noodles
- 1 tablespoon vegetable or peanut oil
- 1 chicken breast, thinly sliced
- 2 eggs
- 1 cup bean sprouts
- 2 green onions, chopped
- 2 cloves garlic, minced
- 1/4 cup crushed peanuts
- 1 lime, cut into wedges
Sauce
- 2 tablespoons soy sauce
- 1 tablespoon tamarind paste
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
Instructions
- Soak Noodles: Soak the flat rice noodles in warm water for 30 minutes or according to the package instructions. Once softened, drain them well and set aside.
- Prepare Sauce: In a small bowl, combine the soy sauce, tamarind paste, fish sauce, and brown sugar. Stir until the sugar dissolves and the mixture is well blended. Set aside.
- Cook Chicken: Heat the oil in a large skillet or wok over medium-high heat. Add the thinly sliced chicken and cook until it turns golden brown and is thoroughly cooked through. Remove the chicken from the pan and set it aside.
- Scramble Eggs: Add a little more oil to the pan if it looks dry. Crack the eggs into the hot pan and scramble them gently until they are just set but still tender.
- Combine Noodles and Sauce: Add the soaked noodles and the prepared sauce into the pan with the eggs. Toss everything together well and allow the noodles to cook for 2 to 3 minutes so that the sauce is absorbed and the flavors meld.
- Add Chicken and Vegetables: Return the cooked chicken to the pan. Add in the bean sprouts, chopped green onions, minced garlic, and crushed peanuts. Stir-fry the mixture for another minute to combine and heat through.
- Serve: Serve the Chicken Pad Thai hot, garnished with lime wedges and additional crushed peanuts on the side for extra crunch and brightness.
Notes
- If tamarind paste is unavailable, you can substitute with lime juice mixed with a little brown sugar for a similar tangy sweetness.
- To make this dish vegetarian, substitute chicken with tofu and use a vegan fish sauce alternative.
- For extra heat, add chopped fresh chili or chili flakes while stir-frying.
- Using fresh flat rice noodles if available can shorten the soaking time significantly.
- Be careful not to overcook the eggs to keep them soft and fluffy in the dish.
