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Chicken Pad Thai

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This Chicken Pad Thai is a quick and flavorful stir-fried noodle dish featuring tender chicken, rice noodles, a sweet-savory peanut sauce, and crunchy peanuts. It’s the perfect homemade version of the Thai takeout favorite, ready in just 30 minutes!

Ingredients

Scale

For the Sauce:

  • ¼ cup fish sauce (or soy sauce for a milder option)
  • 3 tbsp brown sugar (or honey)
  • 2 tbsp rice vinegar (or lime juice)
  • 1 tbsp tamarind paste (or extra lime juice)
  • 1 tbsp peanut butter (optional, for a richer taste)
  • 1 tsp chili sauce (Sriracha or red pepper flakes, optional)

For the Pad Thai:

  • 8 oz rice noodles
  • 2 tbsp vegetable oil
  • 1 lb boneless, skinless chicken breast, thinly sliced
  • 3 cloves garlic, minced
  • 2 eggs, lightly beaten
  • 1 cup bean sprouts
  • ½ cup shredded carrots
  • 3 green onions, sliced
  • ¼ cup chopped peanuts
  • ¼ cup fresh cilantro, chopped
  • 1 lime, cut into wedges

Instructions

Step 1: Prepare the Noodles

  1. Cook rice noodles according to package instructions. Drain and set aside.

Step 2: Make the Sauce

  1. In a small bowl, whisk together fish sauce, brown sugar, rice vinegar, tamarind paste, peanut butter, and chili sauce. Set aside.

Step 3: Cook the Chicken

  1. Heat 1 tbsp oil in a large pan or wok over medium-high heat.
  2. Add sliced chicken and cook for 4-5 minutes until browned. Remove and set aside.

Step 4: Scramble the Eggs

  1. In the same pan, add 1 tbsp oil and sauté garlic for 30 seconds.
  2. Push garlic to the side and pour in beaten eggs, scrambling until just cooked.

Step 5: Combine Everything

  1. Add cooked noodles, chicken, and sauce to the pan, tossing to coat.
  2. Stir in bean sprouts, carrots, and green onions. Cook for 2 minutes.

Step 6: Serve & Enjoy

  1. Remove from heat and garnish with chopped peanuts, cilantro, and lime wedges.
  2. Serve hot and enjoy!

Notes

  • Gluten-Free Option: Use gluten-free soy sauce instead of fish sauce.
  • Make It Spicier: Add extra Sriracha or red pepper flakes.
  • Vegetarian Version: Swap chicken for tofu or extra veggies.
  • Storage: Refrigerate leftovers for up to 3 days. Reheat in a skillet with a splash of water.

Find it online: https://ukfinda.com/chicken-pad-thai/