Description
This Chicken Pad Thai recipe offers a vibrant, flavorful take on the classic Thai street food favorite. Featuring tender slices of chicken breast stir-fried with flat rice noodles and tossed in a tangy, slightly sweet tamarind-based sauce, this dish balances savory and zesty flavors perfectly. Garnished with crunchy peanuts, fresh bean sprouts, and zesty lime wedges, it provides a delightful blend of textures and tastes perfect for a quick and satisfying weeknight dinner.
Ingredients
Scale
Main Ingredients
- 8 oz (225 g) flat rice noodles
- 2 tablespoons vegetable oil
- 1 lb (450 g) boneless, skinless chicken breast, thinly sliced
- 3 cloves garlic, minced
- 2 large eggs, beaten
- 1 cup bean sprouts
- 4 green onions, chopped
- 1/4 cup roasted peanuts, chopped
- 1 lime, cut into wedges
Pad Thai Sauce
- 3 tablespoons fish sauce
- 2 tablespoons tamarind paste
- 1 tablespoon soy sauce
- 3 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1/2 teaspoon red pepper flakes (optional)
Instructions
- Cook Noodles: Prepare the rice noodles according to the package instructions, usually by soaking or boiling until tender. Drain thoroughly and set aside to prevent sticking.
- Make the Sauce: In a small bowl, whisk together the fish sauce, tamarind paste, soy sauce, brown sugar, rice vinegar, and red pepper flakes until the sugar dissolves. Set aside this flavorful Pad Thai sauce.
- Heat Oil: Place a large skillet or wok over medium-high heat and add 1 tablespoon of vegetable oil, letting it heat up for about a minute.
- Cook Chicken: Add the thinly sliced chicken breast to the hot skillet. Stir-fry until the chicken pieces turn opaque and are cooked through, about 5-7 minutes. Remove from skillet and keep warm.
- Sauté Garlic: Add the remaining tablespoon of vegetable oil to the skillet and immediately add the minced garlic. Stir for about 30 seconds until fragrant but not browned.
- Scramble Eggs: Pour the beaten eggs into the skillet with the garlic. Let them cook briefly, then gently scramble until just set but still moist.
- Add Noodles and Chicken: Return the cooked noodles and chicken to the skillet with the eggs. Pour the prepared Pad Thai sauce over the mixture and toss everything together to evenly coat and heat through.
- Add Vegetables: Toss in the bean sprouts and half of the chopped green onions. Continue stir-frying for 2-3 minutes to let the sprouts soften slightly while keeping their crunch.
- Garnish and Serve: Transfer the Pad Thai to a serving dish. Sprinkle with remaining green onions and chopped roasted peanuts. Offer lime wedges on the side to squeeze over the dish for added brightness.
- Enjoy: Serve your delicious Chicken Pad Thai hot and enjoy a perfect balance of sweet, tangy, and savory flavors in every bite.
Notes
- Adjust the red pepper flakes to your preferred spice level or omit if you like it mild.
- If tamarind paste is unavailable, you can substitute with equal parts lime juice plus a touch of brown sugar, but the flavor won’t be identical.
- Roasted peanuts add a great crunch—toast raw peanuts if you only have them on hand.
- For gluten-free, ensure soy sauce is replaced with tamari or gluten-free soy sauce.
- Make sure not to overcook the eggs; keep them soft and slightly creamy for the best texture.
- Use a wok or large skillet with high sides for easy tossing and even cooking.
