Description
This Chicken Pad Thai recipe is a delicious and easy-to-make Thai noodle dish that is perfect for a quick weeknight dinner. With a flavorful sauce, tender chicken, and crunchy peanuts, this dish is sure to become a favorite in your household.
Ingredients
Scale
Rice Noodles:
- 8 ounces flat rice noodles
Chicken:
- 2 tablespoons vegetable oil
- 1 pound boneless skinless chicken breasts (thinly sliced)
Sauce:
- 3 tablespoons fish sauce
- 2 tablespoons tamarind paste
- 2 tablespoons brown sugar
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1/2 teaspoon crushed red pepper flakes
Additional Ingredients:
- 3 cloves garlic (minced)
- 2 large eggs (lightly beaten)
- 1 cup bean sprouts
- 3 green onions (sliced into 1-inch pieces)
- 1/4 cup roasted unsalted peanuts (chopped)
- 1 lime (cut into wedges)
Instructions
- Cook the Rice Noodles: Prepare the rice noodles according to package instructions, drain, and set aside.
- Prepare the Sauce: Whisk together fish sauce, tamarind paste, brown sugar, soy sauce, rice vinegar, and red pepper flakes in a small bowl.
- Cook the Chicken: Cook chicken in a skillet until fully cooked and lightly browned. Set aside.
- Prepare the Dish: Sauté garlic, add beaten eggs, then noodles, chicken, and sauce. Toss until well coated and heated through.
- Finalize and Serve: Stir in bean sprouts and green onions. Garnish with peanuts and lime wedges before serving.
Notes
- For extra flavor, consider adding chili flakes or sriracha.
- Shrimp or tofu can be used as substitutes for chicken.
- If tamarind paste is unavailable, use additional lime juice with a touch of brown sugar.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 490
- Sugar: 10 g
- Sodium: 950 mg
- Fat: 17 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 115 mg
