Description
This Chicken Pad Thai recipe offers a flavorful and authentic Thai street food experience made at home. Tender chicken breast is stir-fried with rice noodles, eggs, and crunchy bean sprouts, all tossed in a tangy and slightly sweet sauce made from tamarind paste, fish sauce, and soy sauce. Garnished with crushed peanuts and fresh lime wedges, this dish is both satisfying and vibrant, perfect for a quick and delicious dinner in about 45 minutes.
Ingredients
Scale
Main 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 about 30 minutes or according to package instructions until they are soft but still slightly firm. Drain and set aside.
- Prepare Sauce: In a small bowl, combine the soy sauce, tamarind paste, fish sauce, and brown sugar. Stir well until the sugar is dissolved and set the sauce mixture aside.
- Cook Chicken: Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the thinly sliced chicken breast and cook, stirring occasionally, until the chicken turns golden brown and is fully cooked through. Remove the chicken from the pan and set aside.
- Scramble Eggs: If needed, add a little more oil to the pan. Crack in the eggs and scramble them gently until they are just set but still moist. This adds texture and richness to the dish.
- Cook Noodles with Sauce: Add the soaked noodles and prepared sauce to the pan with the eggs. Toss everything together and cook for 2 to 3 minutes, allowing the noodles to absorb the savory, tangy sauce fully.
- Combine Ingredients: Return the cooked chicken to the pan. Add the bean sprouts, chopped green onions, and crushed peanuts. Stir-fry for another minute to combine all flavors and warm the sprouts slightly while maintaining their crunch.
- Serve: Serve the Chicken Pad Thai hot, garnished with additional crushed peanuts if desired, and lime wedges on the side for squeezing over the dish for a fresh burst of citrus flavor.
Notes
- Soaking the noodles properly is crucial for achieving the perfect texture—soft yet slightly chewy.
- If tamarind paste is unavailable, a mix of lime juice and a little brown sugar can be a substitute, but flavor will differ slightly.
- To make this dish spicier, add a pinch of red chili flakes or serve with fresh sliced chilies.
- Peanut oil is preferable for authentic flavor and high-heat cooking, but vegetable oil works well too.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated in a skillet or microwave.
