Description
Chicken Pad Thai is a vibrant and flavorful Thai stir-fry made with tender chicken, rice noodles, and a tangy, slightly sweet sauce. Topped with peanuts, fresh herbs, and lime, this quick and easy dish delivers bold, aromatic flavors that are perfect for weeknight dinners or impressing guests with a homemade Thai meal.
Ingredients
For the Pad Thai:
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2 boneless, skinless chicken breasts (or thighs), thinly sliced
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8 oz rice noodles (preferably flat or Pad Thai noodles)
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2 tablespoons vegetable oil
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2 eggs, lightly beaten
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1/2 cup bean sprouts (optional)
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1/4 cup chopped green onions (scallions)
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1/4 cup roasted peanuts, crushed
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Fresh cilantro and lime wedges for garnish
For the Pad Thai Sauce:
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3 tablespoons fish sauce (or soy sauce for a non-fish option)
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1 tablespoon tamarind paste (or substitute with lime juice)
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2 tablespoons brown sugar
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1 tablespoon rice vinegar (or white vinegar)
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1 tablespoon lime juice
- 1 teaspoon chili paste or sriracha (optional, for heat)
Instructions
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Prepare the Rice Noodles:
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Cook the rice noodles according to the package instructions. Once cooked, drain and rinse them under cold water to prevent sticking. Set aside.
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Make the Pad Thai Sauce:
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In a small bowl, whisk together the fish sauce, tamarind paste, brown sugar, rice vinegar, lime juice, and chili paste or sriracha (if using). Adjust the sauce to your liking by adding more sugar for sweetness or more chili paste for heat.
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Cook the Chicken:
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Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the sliced chicken and stir-fry for about 5-7 minutes until the chicken is cooked through and no longer pink in the center. Remove the chicken from the skillet and set aside.
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Scramble the Eggs:
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In the same skillet, add the remaining tablespoon of vegetable oil. Pour in the beaten eggs and scramble them, cooking for 1-2 minutes until just set. Push the eggs to one side of the skillet.
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Combine the Ingredients:
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Add the cooked rice noodles to the skillet and pour the Pad Thai sauce over them. Toss everything together, making sure the noodles are well-coated in the sauce.
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Add the cooked chicken back into the skillet along with the bean sprouts (if using) and green onions. Toss everything together for another 2-3 minutes, ensuring everything is heated through.
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Serve:
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Serve the Chicken Pad Thai hot, garnished with crushed peanuts, cilantro, and lime wedges. You can also sprinkle extra chili flakes for more heat if desired.
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Notes
Vegetarian Version: Substitute the chicken with tofu. Press the tofu to remove excess moisture, then cube and pan-fry until crispy before adding it to the noodles.Extra Vegetables: Add extra veggies such as bell peppers, carrots, zucchini, or snap peas for more texture and flavor. Sauté them with the chicken or add them with the noodles.More Spice: For more heat, increase the amount of chili paste, sriracha, or fresh chilies in the sauce. You can also serve with extra chili flakes on top.Shrimp Pad Thai: Swap the chicken for shrimp for a seafood version. Shrimp cooks quickly, so don’t overcook them.
