Description
This Chicken Pad Thai is a quick and flavorful Thai stir-fry dish featuring tender chicken, rice noodles, and a tangy, sweet-savory sauce. Ready in just 25 minutes, it’s a perfect weeknight meal packed with fresh ingredients, crunchy peanuts, and zesty lime wedges for an authentic taste of Thailand.
Ingredients
Scale
Main Ingredients
- 8 oz rice noodles
- 1 chicken breast, thinly sliced
- 2 eggs, lightly beaten
- 1 cup bean sprouts
- 3 green onions, chopped
- 1/4 cup roasted peanuts, crushed
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
For the Sauce
- 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)
Other
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
Instructions
- Cook noodles: Cook the rice noodles according to the package instructions, then drain and set them aside to keep.
- Prepare sauce: In a small bowl, whisk together fish sauce, soy sauce, brown sugar, rice vinegar, tamarind paste, and red pepper flakes (if using) until well combined.
- Cook chicken and garlic: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add minced garlic and sliced chicken breast, cooking until the chicken is browned and cooked through.
- Scramble eggs: Push the cooked chicken to one side of the skillet. Pour in the beaten eggs on the empty side and scramble until fully cooked, then combine with the chicken.
- Add noodles and sauce: Add the drained noodles into the skillet and pour over the prepared sauce. Toss everything together until the noodles are well-coated with the sauce.
- Incorporate veggies: Stir in the bean sprouts and chopped green onions, cooking for an additional minute to soften slightly.
- Garnish: Remove from heat and garnish with crushed roasted peanuts, fresh cilantro, and lime wedges for squeezing.
- Serve: Serve immediately while hot for the best flavor and texture.
Notes
- Use tamarind paste or concentrate for authentic Pad Thai flavor; if unavailable, a mix of lime juice and brown sugar can be a substitute but will alter taste slightly.
- You can substitute chicken breast with shrimp or tofu for variation.
- If you prefer less spicy, omit the red pepper flakes or reduce the amount.
- Rice noodles should be softened but not overcooked to prevent mushiness in the final dish.
- Serve with extra lime wedges to add fresh acidity to taste.
