Description
This Chicken Pad Thai is a quick and flavorful stir-fried noodle dish featuring tender chicken, rice noodles, a sweet-savory peanut sauce, and crunchy peanuts. It’s the perfect homemade version of the Thai takeout favorite, ready in just 30 minutes!
Ingredients
Units
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For the Sauce:
- 1/4 cup fish sauce (or soy sauce for a milder option)
- 3 tbsp brown sugar (or honey)
- 2 tbsp rice vinegar (or lime juice)
- 1 tbsp tamarind paste (or extra lime juice)
- 1 tbsp peanut butter (optional, for a richer taste)
- 1 tsp chili sauce (Sriracha or red pepper flakes, optional)
For the Pad Thai:
- 8 oz rice noodles
- 2 tbsp vegetable oil
- 1 lb boneless, skinless chicken breast, thinly sliced
- 3 cloves garlic, minced
- 2 eggs, lightly beaten
- 1 cup bean sprouts
- 1/2 cup shredded carrots
- 3 green onions, sliced
- 1/4 cup chopped peanuts
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
Instructions
Step 1: Prepare the Noodles
- Cook rice noodles according to package instructions. Drain and set aside.
Step 2: Make the Sauce
- In a small bowl, whisk together fish sauce, brown sugar, rice vinegar, tamarind paste, peanut butter, and chili sauce. Set aside.
Step 3: Cook the Chicken
- Heat 1 tbsp oil in a large pan or wok over medium-high heat.
- Add sliced chicken and cook for 4-5 minutes until browned. Remove and set aside.
Step 4: Scramble the Eggs
- In the same pan, add 1 tbsp oil and sauté garlic for 30 seconds.
- Push garlic to the side and pour in beaten eggs, scrambling until just cooked.
Step 5: Combine Everything
- Add cooked noodles, chicken, and sauce to the pan, tossing to coat.
- Stir in bean sprouts, carrots, and green onions. Cook for 2 minutes.
Step 6: Serve & Enjoy
- Remove from heat and garnish with chopped peanuts, cilantro, and lime wedges.
- Serve hot and enjoy!
Notes
- Gluten-Free Option: Use gluten-free soy sauce instead of fish sauce.
- Make It Spicier: Add extra Sriracha or red pepper flakes.
- Vegetarian Version: Swap chicken for tofu or extra veggies.
- Storage: Refrigerate leftovers for up to 3 days. Reheat in a skillet with a splash of water.