Description
A delicious and authentic Chicken Pad Thai recipe featuring tender chicken breast, rice noodles, and a tangy tamarind-based sauce, tossed with fresh bean sprouts, green onions, and garnished with crushed peanuts and cilantro. Perfect for a quick and flavorful Thai-inspired meal.
Ingredients
Scale
Proteins and Vegetables
- 2 boneless skinless chicken breasts (thinly sliced)
- 1 cup bean sprouts
- 3 green onions (sliced)
- 3 cloves garlic (minced)
Noodles
- 8 ounces rice noodles
Sauces and Condiments
- 3 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon tamarind paste
- 2 tablespoons brown sugar
- 1/2 teaspoon red pepper flakes (optional)
Others
- 2 tablespoons vegetable oil
- 2 eggs (lightly beaten)
- 1/4 cup crushed roasted peanuts
- 1/4 cup chopped fresh cilantro
- 1 lime (cut into wedges)
Instructions
- Prepare the noodles: Cook the rice noodles according to the package instructions, typically soaking or boiling until tender. Then drain the noodles well and set them aside to prevent sticking.
- Make the sauce: In a small bowl, combine the fish sauce, soy sauce, tamarind paste, brown sugar, and red pepper flakes if using. Stir thoroughly to ensure the sugar dissolves and the flavors meld.
- Cook the chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the thinly sliced chicken breasts and cook, stirring occasionally, until browned and thoroughly cooked through, about 4 to 5 minutes. Remove the chicken from the pan and set aside.
- Sauté garlic and scramble eggs: Add the remaining tablespoon of oil to the pan. Sauté the minced garlic for 30 seconds until fragrant. Push the garlic to the side, then pour in the beaten eggs. Scramble them gently until just set but still soft.
- Combine noodles, chicken, and sauce: Add the drained noodles, cooked chicken, and prepared sauce mixture to the pan. Toss everything together to evenly coat the noodles and chicken with the sauce. Cook for an additional 2 to 3 minutes, allowing the flavors to meld and the dish to heat through.
- Add fresh ingredients: Stir in the bean sprouts and sliced green onions, mixing just enough to incorporate them while keeping their crunch. Remove the pan from heat to avoid overcooking the fresh vegetables.
- Serve and garnish: Plate the Pad Thai hot, and top with crushed roasted peanuts, chopped fresh cilantro, and lime wedges on the side to squeeze over the dish as desired.
Notes
- You can substitute tofu for chicken to make a vegetarian version.
- Adjust the amount of red pepper flakes to suit your preferred spice level.
- Tamarind paste is essential for authentic Pad Thai flavor, but if unavailable, fresh lime juice can be used as a substitute.
