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Chicken Pad Thai

A beloved Thai stir-fried noodle dish that combines rice noodles, chicken, eggs, and a variety of vegetables, seasoned with tamarind paste, fish sauce, and sugar for a perfect balance of flavors.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 375
Ingredients Method Notes

Ingredients
  

Noodles and Sauce
  • 8 oz rice noodles Soak in warm water before cooking
  • ΒΌ cup fish sauce
  • 2 tablespoons sugar
  • 1 tablespoon tamarind paste
  • 1 lime juiced For added flavor
Protein and Vegetables
  • 1 lb chicken breast, thinly sliced Can substitute with shrimp or tofu
  • 2 eggs beaten
  • 2 cups bean sprouts
  • 3 green onions, chopped
Cooking Essentials
  • 2 tablespoons vegetable oil For cooking
  • 2 cloves garlic, minced Adds depth of flavor
Garnishes
  • to taste peanuts, crushed For garnish
  • to taste cilantro For garnish

Method
 

Preparation
  1. Soak the rice noodles in warm water for about 30 minutes, or until soft. Once softened, drain and set aside.
Cooking
  1. In a large skillet or wok, heat the vegetable oil over medium heat. Add the minced garlic and chicken, cooking until the chicken is no longer pink.
  2. Push the cooked chicken to one side of the pan and pour in the beaten eggs. Scramble them until fully cooked.
  3. Add the softened noodles, bean sprouts, and chopped green onions to the chicken and eggs in the pan, mixing everything well.
  4. In a small bowl, mix the fish sauce, sugar, tamarind paste, and lime juice. Pour this mixture over the noodle mixture. Stir until everything is well combined and heated through.
  5. Transfer the Chicken Pad Thai to a serving dish, garnishing with crushed peanuts and fresh cilantro for an added burst of flavor.

Notes

To maintain noodle texture, avoid overcooking them. Substitute proteins and add vegetables as desired. Serve with lime wedges for extra zing.