Chicken Pad Thai Recipe
Chicken Pad Thai is a classic Thai dish that's full of flavor and easy to make at home. With tender chicken, rice noodles, and a deliciously tangy, sweet, and savory sauce, it’s the ultimate comfort food with an international twist.
Equipment
- Large skillet or wok
- Saucepan for boiling noodles
- Cutting board and knife
- Whisk or small mixing bowl
- Tongs or a spatula
Ingredients
- For the Sauce:
- 1/4 cup fish sauce
- 3 tablespoons brown sugar
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons lime juice freshly squeezed
- 1 teaspoon tamarind paste optional
- 1/4 teaspoon chili flakes adjust to taste
- For the Pad Thai:
- 8 ounces rice noodles
- 2 tablespoons vegetable oil
- 2 boneless skinless chicken breasts, thinly sliced
- 3 garlic cloves minced
- 2 large eggs lightly beaten
- 1 cup bean sprouts
- 1/4 cup chopped green onions
- 1/4 cup chopped peanuts
- Lime wedges for garnish
Instructions
- Prepare the Sauce:
- In a small bowl, whisk together fish sauce, brown sugar, soy sauce, rice vinegar, lime juice, tamarind paste (if using), and chili flakes. Set aside.
- Cook the Noodles:
- Boil rice noodles according to package instructions. Drain and rinse under cold water to prevent sticking. Set aside.
- Cook the Chicken:
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
- Add the sliced chicken and cook until browned and fully cooked (about 5-7 minutes). Remove from the skillet and set aside.
- Make the Pad Thai:
- Add the remaining oil to the skillet. Sauté the minced garlic for about 30 seconds.
- Push the garlic to one side and pour in the beaten eggs. Scramble the eggs until just set.
- Add the cooked chicken back to the skillet, followed by the noodles and sauce. Toss everything together until well combined and heated through.
- Stir in the bean sprouts and green onions.
- Serve:
- Transfer the Pad Thai to plates or bowls.
- Garnish with chopped peanuts and lime wedges. Serve immediately.