A delicious and authentic recipe for Chicken Pad Thai, featuring tender chicken, rice noodles, and a flavorful sauce.
Author:Lorenzo Bonucci
Prep Time:30 minutes
Cook Time:15 minutes
Total Time:45 minutes
Yield:4 servings 1x
Category:Main Course
Method:Stir-fry
Cuisine:Thai
Diet:Gluten Free
Ingredients
Scale
2 boneless, skinless chicken breasts, sliced into thin strips
8 ounces rice noodles
2 tablespoons vegetable oil
3 cloves garlic, minced
2 large eggs, lightly beaten
1 cup bean sprouts
1/4 cup green onions, chopped
1/4 cup roasted peanuts, chopped
1 lime, cut into wedges
3 tablespoons fish sauce
1 tablespoon soy sauce
1 tablespoon tamarind paste
2 tablespoons brown sugar
1 teaspoon chili powder (adjust to taste)
Instructions
Begin by soaking the rice noodles in warm water for about 30 minutes or until they are soft. Drain and set aside.
In a small bowl, whisk together the fish sauce, soy sauce, tamarind paste, brown sugar, and chili powder. Set the sauce aside.
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the sliced chicken and cook until no longer pink, about 5-7 minutes.
Push the chicken to one side of the skillet and pour in the beaten eggs. Scramble the eggs until fully cooked, then mix them with the chicken.
Add the minced garlic and drained rice noodles to the skillet. Pour the sauce over the noodles and toss everything together until well combined and heated through, about 2-3 minutes.
Stir in the bean sprouts and green onions, cooking for an additional minute.
Serve the Pad Thai hot, garnished with chopped peanuts and lime wedges on the side.
Notes
For a vegetarian version, substitute the chicken with tofu and use soy sauce instead of fish sauce.
Add vegetables like bell peppers, carrots, or snap peas for extra crunch and nutrition.