Description
This Chicken Pad Thai recipe offers a flavorful and authentic Thai stir-fried noodle dish that combines tender chicken, savory tamarind sauce, and fresh vegetables. Perfect for a quick dinner, it showcases the classic balance of sweet, salty, and tangy flavors with a satisfying crunch from peanuts and bean sprouts.
Ingredients
Scale
Main Ingredients
- 8 oz rice noodles
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 chicken breast, thinly sliced
- 2 eggs, lightly beaten
- 1 cup bean sprouts
- 3 green onions, chopped
Toppings & Garnish
- 1/4 cup roasted peanuts, crushed
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
Sauce Ingredients
- 3 tablespoons fish sauce
- 1 tablespoon soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon tamarind paste
- 1/2 teaspoon red pepper flakes (optional)
Instructions
- Prepare Noodles: Cook the rice noodles according to the package instructions until tender, then drain and set aside to prevent overcooking.
- Make the Sauce: In a small bowl, whisk together the fish sauce, soy sauce, brown sugar, rice vinegar, tamarind paste, and red pepper flakes (if using) until well combined and the sugar dissolves.
- Cook Garlic and Chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and thinly sliced chicken breast, cooking until the chicken is browned and fully cooked through, about 5-6 minutes.
- Scramble Eggs: Push the cooked chicken to one side of the skillet, pour in the lightly beaten eggs on the empty side, and scramble until fully cooked. Then mix the scrambled eggs with the chicken evenly.
- Add Noodles and Sauce: Add the cooked rice noodles to the skillet and pour over the prepared sauce. Toss everything together thoroughly to ensure the noodles and ingredients are well coated with the sauce.
- Incorporate Vegetables: Stir in the bean sprouts and chopped green onions, cooking for an additional minute just to slightly soften but retain their crunch and freshness.
- Garnish and Serve: Remove the skillet from heat. Garnish the dish with crushed roasted peanuts, fresh cilantro, and lime wedges to squeeze over just before eating.
- Serve Immediately: Plate the Chicken Pad Thai while hot and enjoy the harmonious flavors immediately for best taste and texture.
Notes
- Be sure not to overcook the noodles, as they will continue to cook slightly when added to the skillet.
- You can substitute chicken breast with shrimp or tofu for variation.
- If tamarind paste is unavailable, substitute with equal parts lime juice and brown sugar for a similar tangy sweetness.
- Adding crushed peanuts at the end preserves their crunchy texture.
- Adjust red pepper flakes to your preferred spice level or omit for a milder dish.
- For gluten-free, ensure soy sauce is labeled gluten-free or use tamari.
