Chicken Pad Thai Recipe
Here’s a classic, flavorful Chicken Pad Thai recipe-tangy, sweet, salty, and just a little spicy, with tender chicken, rice noodles, crunchy peanuts, and fresh lime.
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Ingredients:
For the Sauce:
3 tablespoons fish sauce
3 tablespoons soy sauce
2 tablespoons tamarind paste (or rice vinegar with a squeeze of lime as a substitute)
2 tablespoons brown sugar (or palm sugar)
1-2 teaspoons sriracha or chili paste (adjust to spice preference)
For the Stir-Fry:
200g (7 oz) rice noodles (medium width)
2 tablespoons vegetable oil
2 eggs, lightly beaten
300g (10 oz) boneless, skinless chicken breast or thighs, thinly sliced
3 cloves garlic, minced
1 small onion, sliced
1 cup bean sprouts
1 medium carrot, julienned
3 green onions, chopped (white and green parts separated)
For Garnish:
1/4 cup roasted peanuts, roughly chopped
Fresh lime wedges
Extra bean sprouts
Fresh cilantro (optional)
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Instructions:
Prepare the Noodles:
Soak rice noodles in warm water for 30-40 minutes until pliable but not mushy.
Drain and set aside.
Make the Sauce:
In a small bowl, whisk together fish sauce, soy sauce, tamarind paste, brown sugar, and sriracha.
Set aside.
Cook the Chicken:
Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat.
Add chicken and cook until golden and cooked through, about 4-5 minutes.
Remove from the pan and set aside.
Scramble the Eggs:
In the same pan, add a bit more oil.
Pour in beaten eggs and scramble until just set. Push to the side of the pan.
Stir-Fry Vegetables:
Add garlic, onion, carrot, and the white parts of the green onions. Stir-fry for 1-2 minutes until fragrant.
Combine Noodles and Sauce:
Add the drained noodles and cooked chicken to the pan.
Pour over the sauce and toss well to coat everything evenly.
Finish with Bean Sprouts:
Add bean sprouts and toss quickly for 1 minute (they should stay crisp).
Serve:
Plate the Pad Thai and sprinkle with chopped peanuts, green onion tops, and cilantro if using.
Serve with lime wedges on the side.
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Tips:
Use tamarind paste for the most authentic flavor-it’s the signature tangy element of Pad Thai.
Don’t over-soak the noodles; they should finish cooking in the pan.
For extra protein, add shrimp or tofu alongside the chicken.
