Pad Thai Chicken
Experience the vibrant flavors of Thailand with this irresistible Pad Thai Chicken recipe! Packed with tender slices of stir-fried chicken, perfectly chewy rice noodles, and a medley of fresh ingredients like bean sprouts and spring onions, this dish is a celebration of bold and balanced taste. The rich, tangy sauce made from tamarind paste, fish sauce, and chili flakes offers the signature combination of sweet, savory, and spicy that makes Pad Thai a global favorite. Topped with crunchy crushed peanuts and served with a squeeze of lime, this quick and easy recipe is ready in just 35 minutes, making it perfect for busy weeknights or a flavorful weekend treat. Bring authentic Thai street food to your own kitchen with this crowd-pleasing Pad Thai Chicken!
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Recipe Information
Ingredients
- 200 grams Rice noodles
- 250 grams Chicken breast, thinly sliced
- 2 tablespoons Vegetable oil
- 2 cloves Garlic, minced
- 2 large Eggs
- 100 grams Bean sprouts
- 4 stalks Spring onions, chopped
- 50 grams Crushed peanuts
- 1 whole Lime, cut into wedges
- 3 tablespoons Fish sauce
- 2 tablespoons Tamarind paste
- 2 tablespoons Brown sugar
- 1 tablespoon Soy sauce
- 1 teaspoon Chili flakes
Instructions
Soak the rice noodles in warm water for approximately 15 minutes or until soft. Drain and set aside.
In a small bowl, mix the fish sauce, tamarind paste, brown sugar, soy sauce, and chili flakes to prepare the sauce.
Heat 1 tablespoon of vegetable oil in a large non-stick pan or wok over medium-high heat. Add the thinly sliced chicken and stir-fry until cooked through, about 4-5 minutes. Remove chicken from the pan and set aside.
Add the remaining tablespoon of vegetable oil to the pan. Add minced garlic and stir-fry for about 30 seconds until fragrant.
Crack the eggs into the pan and scramble, cooking for about 1-2 minutes until they are just set.
Add the soaked and drained rice noodles to the pan along with the sauce, mixing well to combine.
Return the cooked chicken to the pan and toss everything together. Stir-fry for another 2-3 minutes, ensuring the noodles are evenly coated with the sauce.
Add the bean sprouts and chopped spring onions, tossing them with the noodles for about 1 minute, just to heat them through but keeping them crisp.
Transfer the Pad Thai to serving plates and garnish with crushed peanuts. Serve with lime wedges on the side for squeezing over the top.
Enjoy your homemade Pad Thai Chicken!
Nutrition Facts
Calories |
1544 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.9 g | 91% | |
| Saturated Fat | 13.1 g | 66% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 584 mg | 195% | |
| Sodium | 5212 mg | 227% | |
| Total Carbohydrate | 118.0 g | 43% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 46.4 g | ||
| Protein | 115.3 g | 231% | |
| Vitamin D | 2.9 mcg | 14% | |
| Calcium | 292 mg | 22% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 2012 mg | 43% | |
*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.
