Description
A flavorful and authentic Pad Thai recipe featuring tender chicken, rice noodles, and a tangy tamarind-based sauce, tossed with crunchy peanuts, fresh vegetables, and a hint of lime, perfect for a satisfying dinner.
Ingredients
Scale
Sauce
- ¼ cup tamarind paste
- ¼ cup fish sauce
- ⅓ cup brown sugar packed
- 2 tablespoons soy sauce
- Juice of 1 lime
- ¼ teaspoon red pepper flakes
Pad Thai
- 10 ounces rice noodles
- 3 tablespoons vegetable oil divided
- 1 pound chicken breast boneless and skinless, thinly sliced and cut into bite size pieces
- 1 cup bean sprouts
- 1 medium carrot julienned or shredded
- 4 cloves garlic minced
- 3 large eggs lightly beaten
- ½ cup roasted peanuts chopped
- 3 green onions sliced into 1-inch pieces
- Lime wedges for serving
Instructions
- Prepare the Sauce: In a small bowl, whisk together the tamarind paste, fish sauce, brown sugar, soy sauce, lime juice, and red pepper flakes until well combined. Set aside.
- Cook the Noodles: Prepare the rice noodles according to the package instructions. Drain them in a strainer and rinse briefly with cold water to halt the cooking process. Toss the noodles with one tablespoon of vegetable oil to prevent sticking, then set aside.
- Cook the Chicken: Heat one tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and sauté for 5 minutes, tossing occasionally, until lightly golden and cooked through. Use a slotted spoon to transfer the chicken to a clean plate.
- Sauté the Vegetables and Eggs: In the same skillet, add the remaining tablespoon of vegetable oil, then the bean sprouts, julienned carrot, and minced garlic. Sauté for 2 minutes, stirring occasionally. Push the vegetables to one side of the skillet and pour the beaten eggs into the other side. Scramble the eggs until fully cooked, then mix them with the vegetables.
- Combine All Ingredients: Return the cooked noodles, chicken, sauce, and sliced green onions to the skillet. Toss well to coat everything evenly with the sauce. Remove the pan from heat.
- Serve: Serve the Pad Thai hot, topped with chopped roasted peanuts, extra crushed red pepper flakes if desired, and a squeeze of fresh lime juice for brightness.
Notes
- Use tamarind paste for the most authentic flavor; if unavailable, fresh lime juice can be a substitute in the sauce.
- Avoid overcooking the rice noodles by rinsing them in cold water immediately after boiling to stop the cooking process.
- When reheating leftovers, add a splash of water or extra sauce to keep the noodles moist and prevent dryness.
- Feel free to customize this recipe by swapping chicken for shrimp, tofu, or your preferred protein for variation.
Nutrition
- Serving Size: 1 serving
- Calories: 500 kcal
- Sugar: 15 g
- Sodium: 900 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 180 mg
