Chicken Pad Thai
Savor the bold, zesty flavors of Chicken Pad Thai, a beloved Thai street food classic that combines tender rice noodles, succulent chicken, and a tangy tamarind-based sauce. This quick and easy recipe comes together in just 35 minutes, delivering a perfect balance of savory, sweet, and spicy notes in every bite. Featuring a medley of fresh ingredients like bean sprouts, green onions, and freshly minced garlic, this dish is brought to life with crushed peanuts and a refreshing squeeze of lime. Ideal for weeknight dinners or entertaining guests, this homemade pad Thai skips the takeout while staying authentic with ingredients like fish sauce and tamarind paste. Garnish with chopped peanuts and a hint of chili flakes for an added crunch and heat. Perfectly customizable, this versatile meal is a must-try for noodle lovers seeking an exciting culinary adventure.
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Recipe Information
Ingredients
- 8 oz rice noodles
- 1 lb chicken breast, thinly sliced
- 2 tbsp vegetable oil
- 2 eggs, lightly beaten
- 3 cloves garlic, minced
- 2 cups bean sprouts
- 4 green onions, chopped
- 1 cup crushed peanuts
- 2 lime wedges
- 3 tbsp fish sauce
- 2 tbsp tamarind paste
- 2 tbsp soy sauce
- 2 tbsp brown sugar
- 1 tsp red chili flakes (optional, for heat)
Instructions
Soak the rice noodles in warm water for 20-30 minutes or until they become pliable. Drain and set aside.
In a small bowl, whisk together fish sauce, tamarind paste, soy sauce, brown sugar, and red chili flakes (if using). Set aside to create the pad Thai sauce.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the sliced chicken and cook for 4-5 minutes, or until fully cooked. Remove the chicken from the pan and set aside.
Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the minced garlic and cook for 30 seconds or until fragrant.
Push the garlic to the side of the skillet and pour in the beaten eggs. Scramble the eggs until just set, then mix them into the garlic.
Add the soaked rice noodles to the skillet and pour the prepared pad Thai sauce over them. Toss to combine and cook for 2-3 minutes, allowing the noodles to absorb the sauce.
Return the cooked chicken to the skillet along with the bean sprouts and half of the chopped green onions. Toss everything together and cook for another 1-2 minutes, just until heated through.
Transfer the pad Thai to serving plates and garnish with crushed peanuts and the remaining green onions.
Serve immediately with lime wedges on the side for squeezing over the top.
Nutrition Facts
Calories |
2596 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.9 g | 163% | |
| Saturated Fat | 22.2 g | 111% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 758 mg | 253% | |
| Sodium | 6064 mg | 264% | |
| Total Carbohydrate | 170.9 g | 62% | |
| Dietary Fiber | 28.4 g | 101% | |
| Total Sugars | 61.0 g | ||
| Protein | 212.0 g | 424% | |
| Vitamin D | 3.5 mcg | 18% | |
| Calcium | 648 mg | 50% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 4264 mg | 91% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
