Description
This delicious Chicken Pad Thai is a quick and easy Thai stir-fried noodle dish featuring tender chicken, rice noodles, and a savory-sweet tangy sauce made with fish sauce, tamarind, and lime. Garnished with crunchy peanuts, fresh cilantro, and lime wedges, it delivers authentic flavors perfect for a satisfying weeknight dinner in just 25 minutes.
Ingredients
Scale
Noodles and Protein
- 8 oz rice noodles
- 1 chicken breast, thinly sliced
- 2 eggs, lightly beaten
Vegetables and Garnishes
- 2 cloves garlic, minced
- 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
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
Instructions
- Cook the rice noodles: Cook the rice noodles according to the package instructions until tender but firm. Drain well and set aside to prevent sticking.
- Prepare 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. This will create a balanced, tangy, and slightly sweet sauce that defines the dish.
- Sauté garlic and chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add minced garlic and sliced chicken breast, stirring and cooking until the chicken is browned and thoroughly cooked, about 4-5 minutes.
- Cook the eggs: Push the cooked chicken to one side of the skillet. Pour in the beaten eggs on the empty side and scramble them until fully cooked. Once done, mix the eggs and chicken together evenly.
- Add noodles and sauce: Add the drained rice noodles to the skillet. Pour the prepared sauce over the noodles and toss everything together to ensure the noodles are fully coated in the flavorful sauce.
- Add vegetables: Stir in the bean sprouts and chopped green onions, cooking for an additional minute to slightly soften them while retaining their crunch.
- Garnish and serve: Remove the skillet from heat. Garnish the Pad Thai with crushed roasted peanuts, fresh cilantro, and lime wedges for squeezing over the top.
- Serve immediately: Plate the Chicken Pad Thai while hot and enjoy this authentic Thai street food classic at home.
Notes
- Ensure noodles are not overcooked to maintain the ideal chewy texture.
- Adjust red pepper flakes to your preferred spice level or omit for a milder taste.
- Tamarind paste can be found in Asian grocery stores or online; it’s key for authentic tang.
- To make this dish gluten-free, ensure that soy sauce is replaced with a gluten-free tamari sauce.
- For a vegetarian option, substitute chicken with tofu and use vegetarian fish sauce alternatives or soy sauce.
