Description
Enjoy the vibrant flavors of Thailand with this delicious Chicken Pad Thai recipe. Tender rice noodles, juicy chicken, and a perfect balance of sweet, savory, and tangy flavors make this dish a favorite for any occasion.
Ingredients
Rice Noodles:
8 ounces;
Vegetable Oil:
2 tablespoons;
Chicken:
1 pound boneless, skinless breasts;
Garlic:
3 cloves, minced;
Eggs:
2 large, lightly beaten;
Bean Sprouts:
1 cup;
Green Onions:
3, sliced;
Peanuts:
¼ cup chopped roasted;
Cilantro:
¼ cup chopped fresh;
Tamarind Paste:
2 tablespoons;
Fish Sauce:
3 tablespoons;
Brown Sugar:
2 tablespoons;
Lime Juice:
1 tablespoon;
Chili Powder:
1 teaspoon (optional);
Lime Wedges:
for serving
Instructions
- Soak the Rice Noodles: In warm water for 20-30 minutes until softened, then drain.
- Prepare the Sauce: Whisk together tamarind paste, fish sauce, brown sugar, lime juice, and chili powder in a small bowl; set aside.
- Stir-Fry: Heat oil in a skillet, cook garlic, add chicken and cook until done. Push chicken to the side, scramble eggs, then add drained noodles and sauce. Toss to combine and cook until heated through.
- Finish and Serve: Stir in bean sprouts and green onions, cook briefly, then garnish with peanuts and cilantro. Serve with lime wedges.
Notes
- For a vegetarian version, substitute tofu for chicken and use soy sauce instead of fish sauce.
- Adjust chili powder to suit your spice preference.
- If tamarind paste is unavailable, a mix of lime juice and brown sugar can be used as a substitute.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1¼ cups
- Calories: 420
- Sugar: 8g
- Sodium: 850mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 160mg
