Description
This Chicken Pad Thai recipe is a delicious and authentic Thai dish featuring tender chicken, flat rice noodles, and a tangy, slightly sweet tamarind sauce. Perfect for a quick weeknight dinner, it combines savory, sour, and spicy flavors balanced with fresh bean sprouts, green onions, and crunchy peanuts.
Ingredients
Scale
Main Ingredients
- 8 ounces flat rice noodles
- 2 tablespoons vegetable oil
- 1 pound boneless skinless chicken breasts, thinly sliced
- 3 cloves garlic, minced
- 2 large eggs, lightly beaten
- 1 cup bean sprouts
- 3 green onions, sliced into 1-inch pieces
- 1/4 cup roasted unsalted peanuts, chopped
- 1 lime, cut into wedges
For the Sauce
- 3 tablespoons fish sauce
- 2 tablespoons tamarind paste
- 2 tablespoons brown sugar
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1/2 teaspoon crushed red pepper flakes
Instructions
- Cook the Noodles: Cook the rice noodles according to package instructions until just tender, then drain and set aside to prevent overcooking.
- Prepare the Sauce: In a small bowl, whisk together fish sauce, tamarind paste, brown sugar, soy sauce, rice vinegar, and crushed red pepper flakes until well combined to create the signature Pad Thai sauce.
- Cook the Chicken: Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add the thinly sliced chicken and cook for about 5–6 minutes until it is fully cooked through and lightly browned. Remove the chicken from the pan and set aside.
- Sauté Garlic and Scramble Eggs: Add the remaining vegetable oil to the pan. Sauté the minced garlic for 30 seconds until fragrant. Push the garlic to the side, pour in the beaten eggs, and scramble until just set, creating a soft texture.
- Combine Ingredients: Add the cooked noodles, chicken, and pre-mixed sauce to the skillet. Toss everything together thoroughly, ensuring the noodles and chicken are well coated and heated through evenly.
- Add Fresh Ingredients: Stir in the bean sprouts and green onions just before serving to maintain their crispness and fresh flavor.
- Garnish and Serve: Plate the Pad Thai and garnish with chopped roasted peanuts and lime wedges for squeezing over the dish to add a fresh burst of citrus.
Notes
- For extra flavor, add a sprinkle of chili flakes or a drizzle of sriracha.
- You can substitute shrimp or tofu for the chicken if desired.
- If tamarind paste is unavailable, use additional lime juice with a touch of brown sugar as a substitute.
- Use gluten-free soy sauce to keep the dish gluten-free.
