Description
Chicken Pad Thai is a vibrant and flavorful Thai street food classic that balances savory, sweet, and tangy flavors. Featuring tender chicken, chewy rice noodles, crunchy peanuts, and fresh herbs, this quick and easy recipe delivers a restaurant-quality meal in under 30 minutes. Perfect for weeknights or feeding a crowd, it’s customizable and family friendly without being complicated.
Ingredients
Scale
Noodles and Protein
- 6 oz rice noodles
- 1 lb chicken breast or thighs, cut into bite-sized strips or cubes
Sauce
- 2 tbsp tamarind paste
- 3 tbsp fish sauce
- 2 tbsp brown sugar
Aromatics and Veggies
- 3 cloves garlic, minced
- 2 shallots, thinly sliced
- 2 cups bean sprouts
- 3 green onions, sliced
Additional Ingredients
- 2 large eggs
- 1/3 cup crushed peanuts
- 1/4 cup fresh cilantro leaves
- 1 fresh lime, cut into wedges
- 2 tbsp cooking oil (vegetable or peanut oil)
Instructions
- Prep the noodles and chicken: Soak the rice noodles in warm water for 20-30 minutes until pliable but still firm to the bite. Meanwhile, cut chicken into bite-sized strips or cubes for quick cooking.
- Make the sauce: In a small bowl, combine tamarind paste, fish sauce, and brown sugar. Stir until the sugar dissolves, creating the perfect balance of tangy, salty, and sweet flavors.
- Cook the chicken and aromatics: Heat oil in a large skillet or wok over medium-high heat. Sauté garlic and shallots until fragrant, then add chicken and cook until cooked through and slightly golden on the edges.
- Add the noodles and sauce: Drain the soaked noodles and toss them into the pan along with the sauce. Stir everything together, letting the sauce thoroughly coat each strand of noodle.
- Scramble in the eggs: Push the noodle mixture to one side of the pan and crack two eggs into the cleared space. Scramble quickly, then fold the cooked eggs into the noodles to add richness and texture.
- Final touches: Stir in bean sprouts and green onions, cooking for another minute to slightly crisp the sprouts while keeping their freshness. Remove the pan from heat, then sprinkle with crushed peanuts and fresh cilantro. Finish by squeezing fresh lime juice over the top before serving.
Notes
- Do not overcook the rice noodles; soak until just tender to keep a pleasant chewy texture.
- Use a very hot pan or wok to properly sear the chicken and prevent soggy noodles.
- Prepare and measure all ingredients before you start cooking since Pad Thai cooks quickly.
- Taste the sauce and adjust the balance of sugar and tamarind paste to your preference for sweetness and sourness.
- Garnish generously with crushed peanuts, fresh cilantro, and lime wedges for the ideal flavor contrast.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 900 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 120 mg
Keywords: Chicken Pad Thai, Thai cuisine, stir-fry noodles, gluten free, quick dinner, easy chicken recipe
