Chicken Pad Thai Recipe
Chicken Pad Thai is a classic Thai stir-fry dish featuring rice noodles, tender chicken, and a flavorful sauce. This easy-to-make recipe is perfect for a quick and delicious weeknight meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Thai
- Diet: Non-Vegetarian
Ingredients
Units
Scale
Main Ingredients:
- 8 ounces rice noodles
- 2 tablespoons vegetable oil
- 2 boneless skinless chicken breasts (thinly sliced)
- 2 eggs (lightly beaten)
- 1 cup bean sprouts
- 3 green onions (sliced)
- 1/4 cup chopped roasted peanuts
- 2 tablespoons chopped fresh cilantro
- Lime wedges for serving
Sauce:
- 3 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon tamarind paste
- 1 tablespoon brown sugar
- 1 teaspoon rice vinegar
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Cook the Rice Noodles: Cook the rice noodles according to package directions, then drain and rinse with cold water.
- Prepare the Sauce: Whisk together fish sauce, soy sauce, tamarind paste, brown sugar, rice vinegar, and red pepper flakes. Set aside.
- Cook the Chicken and Eggs: Heat oil in a skillet, cook sliced chicken until browned, add eggs and scramble.
- Combine and Toss: Add noodles and sauce to the pan, toss until heated through. Stir in bean sprouts and green onions.
- Serve: Top with remaining green onions, peanuts, cilantro, and lime wedges. Serve immediately.
Notes
- You can substitute shrimp or tofu for the chicken.
- For extra heat, add chili paste or sliced Thai red chilies.
- Tamarind paste can be found in the international or Asian section of most grocery stores.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 430
- Sugar: 7g
- Sodium: 820mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 105mg
Find it online: https://easy-tapas-recipes.com/chicken-pad-thai-recipe/
