Chicken Pad Thai is a beloved classic from the vibrant streets of Thailand, combining tender chicken, rice noodles, and a tangy, savory sauce. The dish is perfectly balanced with crunchy peanuts, fresh cilantro, and lime wedges, making it a satisfying meal any day of the week.
Why You’ll Love This Recipe
I love this Chicken Pad Thai recipe because it’s a delightful harmony of flavors and textures. The combination of sweet, savory, and slightly sour notes from the sauce pairs perfectly with the richness of the chicken and the freshness of the herbs and lime. The crunch of roasted peanuts adds a delightful contrast to the tender noodles, making each bite absolutely irresistible. Plus, it comes together in just 25 minutes, so it’s an easy yet impressive meal to prepare on a busy evening!
Ingredients
8 oz rice noodles
2 tablespoons vegetable oil
2 cloves garlic, minced
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)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
I start by cooking the rice noodles according to the package instructions. Once they’re done, I drain them and set them aside.
In a small bowl, I whisk together all the sauce ingredients and set that aside too.
In a large skillet or wok, I heat 1 tablespoon of vegetable oil over medium-high heat. I add the garlic and thinly sliced chicken, cooking it until it’s browned and cooked through.
Next, I push the chicken to one side of the pan and pour the lightly beaten eggs into the empty space. I scramble them until they’re fully cooked, then mix them with the chicken.
I add the cooked noodles into the skillet, followed by the sauce, and toss everything together until the noodles are well coated in the sauce.
Finally, I stir in the bean sprouts and green onions, cooking for another minute or so.
I remove the skillet from the heat and garnish the Pad Thai with crushed peanuts, fresh cilantro, and lime wedges.
Serve immediately, and enjoy!
Servings and Timing
Servings: 2 servings
Prep time: 15 minutes
Cooking time: 10 minutes
Total time: 25 minutes
Variations
Vegetarian: I can easily make this recipe vegetarian by swapping the chicken for tofu or another plant-based protein.
Spicier: If I enjoy a bit more heat, I can add extra red pepper flakes or a sliced chili to the dish.
More vegetables: I love adding extra veggies like bell peppers, carrots, or broccoli for some added crunch and nutrition.
Storage/Reheating
I recommend storing any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, I can place the Pad Thai in a skillet over medium heat, adding a splash of water or oil to help revive the noodles and keep them from sticking.
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FAQs
Can I use a different type of noodle for Pad Thai?
Yes! While rice noodles are traditional for Pad Thai, I can substitute with other noodles like soba or even spaghetti in a pinch. Keep in mind, the texture will differ, but the dish will still be delicious.
What can I use instead of tamarind paste?
If I don’t have tamarind paste on hand, I can try substituting it with a mixture of lime juice and brown sugar. While it won’t be identical, it’ll still give me that sweet-tangy flavor.
Is Chicken Pad Thai gluten-free?
This Chicken Pad Thai can be gluten-free if I use a gluten-free soy sauce and check the fish sauce label. Many fish sauces are naturally gluten-free, but it’s always best to double-check.
How do I make Chicken Pad Thai less sweet?
If I want to reduce the sweetness of the sauce, I can decrease the amount of brown sugar and adjust the fish sauce or vinegar for a more savory balance.
Can I make Chicken Pad Thai in advance?
While this dish is best enjoyed fresh, I can prepare the sauce and chop the ingredients ahead of time. However, the noodles might lose some of their texture if stored for too long.
Conclusion
This Chicken Pad Thai is the perfect blend of fresh, flavorful ingredients that come together in just 25 minutes. Whether I’m craving a quick weeknight meal or a dish to impress my friends, this recipe always delivers. With a variety of variations and easy-to-find ingredients, I can easily customize it to suit my tastes and dietary preferences.
📖 Recipe:
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Chicken Pad Thai
- Total Time: 25 minutes
- Yield: 2 servings
- Diet: Gluten Free
Description
Chicken Pad Thai is a flavorful Thai-inspired stir-fry featuring tender chicken, rice noodles, and a zesty tamarind sauce. The dish is enhanced with fresh herbs, crunchy peanuts, and lime wedges, making it a balanced, satisfying meal. Ready in just 25 minutes, this easy yet impressive recipe is perfect for a quick dinner or a special occasion.
Ingredients
8 oz rice noodles
2 tablespoons vegetable oil
2 cloves garlic, minced
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)
Instructions
- Cook the rice noodles according to package instructions, drain, and set aside.
- Whisk together fish sauce, soy sauce, brown sugar, rice vinegar, tamarind paste, and red pepper flakes (if using) to make the sauce.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add garlic and chicken, cooking until browned and cooked through.
- Push the chicken to one side, pour in the beaten eggs, and scramble until fully cooked. Mix with the chicken.
- Add cooked noodles and pour in the sauce. Toss until noodles are well-coated.
- Stir in bean sprouts and green onions, cooking for another minute.
- Remove from heat and garnish with crushed peanuts, cilantro, and lime wedges.
- Serve immediately.
Notes
Variations: Make it vegetarian by swapping chicken for tofu. Add extra veggies like bell peppers, carrots, or broccoli for more crunch.
Storage: Store leftovers in an airtight container for up to 2 days. Reheat in a skillet with a splash of water or oil to prevent the noodles from sticking.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dinner, Thai Cuisine
- Method: Stir-frying
- Cuisine: Thai
Nutrition
- Serving Size: 2 servings
- Calories: 450 kcal
