Description
A flavorful and authentic Pad Thai recipe featuring tender chicken, fresh vegetables, and a tangy tamarind sauce, served with crunchy peanuts and lime wedges. Perfect for a quick and satisfying Thai-inspired dinner.
Ingredients
Scale
For the Sauce:
- 1/4 cup tamarind paste
- 1/4 cup fish sauce
- 1/3 cup packed brown sugar
- 2 tablespoons soy sauce
- Juice from 1 lime
- 1/4 teaspoon red pepper flakes
For the Pad Thai:
- 10 ounces rice noodles
- 3 tablespoons vegetable oil, divided
- 1 pound boneless, skinless chicken breast, thinly sliced into bite-size pieces
- 1 cup bean sprouts
- 1 medium carrot, julienned or shredded
- 4 cloves garlic, minced
- 3 large eggs, lightly beaten
- 1/2 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 tamarind paste, fish sauce, brown sugar, soy sauce, lime juice, and red pepper flakes until well combined. Set aside.
- Cook the Noodles: Cook rice noodles according to package instructions. Drain and rinse with cold water to stop the cooking process. Toss with 1 tablespoon of vegetable oil to prevent sticking and set aside.
- Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add chicken pieces and sauté for 3-5 minutes, tossing occasionally until lightly golden and fully cooked. Remove with a slotted spoon and set aside.
- Sauté Vegetables and Eggs: In the same skillet, add remaining 1 tablespoon vegetable oil. Add bean sprouts, carrots, and garlic, sautéing for 2 minutes while stirring occasionally. Push veggies to one side of skillet and pour beaten eggs on the other side. Scramble eggs until cooked through, then mix with vegetables.
- Combine Ingredients: Return chicken to the skillet along with the cooked noodles, prepared sauce, and green onions. Toss everything thoroughly until evenly coated in the sauce. Remove from heat.
- Serve: Serve Pad Thai immediately while hot, topped with chopped roasted peanuts, extra red pepper flakes if desired, and lime wedges for squeezing over.
Notes
- Use tamarind paste for authentic Pad Thai flavor; lime juice can be a substitute if unavailable.
- Rinse rice noodles with cold water after cooking to prevent overcooking and stickiness.
- Add a splash of water or extra sauce when reheating leftovers to keep the noodles moist.
- Customize your protein by substituting chicken with shrimp, tofu, or your favorite choice.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 18 g
- Sodium: 1100 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 210 mg
