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
