Description
A quick and flavorful Chicken Pad Thai recipe featuring tender chicken breast, rice noodles, crunchy bean sprouts, and a tangy, sweet-savory sauce. Ready in just 25 minutes, this classic Thai stir-fry is perfect for a satisfying weeknight dinner.
Ingredients
Scale
Main Ingredients
- 8 oz rice noodles
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 chicken breast, thinly sliced
- 2 eggs, lightly beaten
- 1 cup bean sprouts
- 3 green onions, chopped
- 1/4 cup roasted peanuts, crushed
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
Sauce
- 3 tablespoons fish sauce
- 1 tablespoon soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon tamarind paste
- 1/2 teaspoon red pepper flakes (optional)
Instructions
- Prepare the noodles: Cook the rice noodles according to package instructions until al dente, then drain and set aside to prevent sticking.
- Make the sauce: In a small bowl, whisk together fish sauce, soy sauce, brown sugar, rice vinegar, tamarind paste, and red pepper flakes if using—this will be the flavorful base of the dish.
- Cook the chicken and garlic: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add minced garlic and stir-fry briefly until fragrant, then add the thinly sliced chicken breast. Cook until the chicken is browned and cooked through.
- Scramble the eggs: Push the chicken to one side of the skillet and pour in the beaten eggs on the empty side. Scramble the eggs until fully cooked, then mix them with the cooked chicken.
- Add noodles and sauce: Add the cooked rice noodles to the skillet and pour the prepared sauce over them. Toss everything together thoroughly until the noodles are well-coated and heated through.
- Incorporate vegetables: Stir in the bean sprouts and chopped green onions, cooking for an additional minute to slightly soften them while maintaining crunch.
- Garnish and serve: Remove the skillet from heat. Garnish with crushed roasted peanuts, fresh cilantro, and lime wedges for brightness. Serve immediately for the best texture and flavor.
Notes
- You can substitute chicken breast with tofu or shrimp for variations.
- If tamarind paste is unavailable, a mixture of lime juice and brown sugar can be used as a substitute.
- Adjust red pepper flakes to your preferred spice level or omit if sensitive to spice.
- Using day-old noodles can help prevent sticking when stir-frying.
- Serve with extra lime wedges on the side for added tanginess.
