Description
Chicken Pad Thai is a flavorful Thai noodle dish with tender chicken, chewy rice noodles, crunchy bean sprouts, peanuts, and a tangy-sweet‐savory sauce—comfort food you can make at home in about 30 minutes.
Ingredients
- 2 boneless, skinless chicken breasts, thinly sliced
- 8 ounces rice noodles
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 2 large eggs, lightly beaten
- 1 cup bean sprouts
- 3 green onions, sliced
- 1/4 cup roasted peanuts, chopped
- 3 tablespoons fish sauce
- 1 tablespoon soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon tamarind paste
- 1 lime, cut into wedges for serving
Instructions
- Soak the rice noodles in warm water until just tender. Drain and set aside.
- In a large pan or wok, heat the vegetable oil over medium‐high heat. Add the chicken and cook until no longer pink.
- Add the garlic and cook for about 30 seconds, stirring so it doesn’t burn.
- Push the chicken to one side of the pan, pour in the beaten eggs, and scramble until just set.
- Add the drained noodles, fish sauce, soy sauce, brown sugar, and tamarind paste. Toss everything together until the noodles are well coated.
- Stir in bean sprouts and green onions, cooking just long enough for them to soften slightly.
- Plate the dish, sprinkle chopped peanuts on top, and serve with lime wedges.
Notes
- Swap the chicken for shrimp or tofu for variation.
- Add vegetables like bell peppers, carrots, or cabbage for extra crunch and color.
- Adjust the sauce sweetness, saltiness, or tang by changing the amounts of brown sugar, fish/soy sauce, or tamarind.
- For more heat, add chilli paste or sliced fresh chilli.
- Use fresh lime juice when serving for brightness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir‑fry
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl (≈ 1/4 recipe)
- Calories: 360
- Sugar: 8g
- Sodium: 520mg
- Fat: 16g
- Saturated Fat: 3.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 85mg
