Description
Enjoy a flavorful Chicken Pad Thai with tender rice noodles, juicy chicken, and a tangy sauce, topped with crunchy peanuts and fresh lime. Perfect for a quick weeknight meal or a special occasion.
Ingredients
Scale
- 8 oz rice noodles
- 2 tablespoons vegetable oil
- 1 pound boneless, skinless chicken breast, thinly sliced
- 2 cloves garlic, minced
- 2 large eggs
- 1 cup bean sprouts
- 1/2 cup green onions, chopped
- 1/4 cup roasted peanuts, crushed
- 1 lime, cut into wedges
- 1/4 cup fish sauce
- 3 tablespoons tamarind paste
- 2 tablespoons sugar
- 1 tablespoon soy sauce
- 1 teaspoon chili powder (adjust to taste)
Instructions
- Boil a large pot of water. Add the rice noodles and cook according to package instructions (5-7 minutes) until al dente. Drain and rinse under cold water. Set aside in a large bowl.
- In a small bowl, mix fish sauce, tamarind paste, sugar, soy sauce, and chili powder. Stir until the sugar dissolves. Taste and adjust flavors as needed.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add sliced chicken and cook for 5-7 minutes until cooked through. Add minced garlic and sauté for 1 minute.
- Push chicken and garlic to one side of the skillet. Crack eggs into the empty side and scramble until just set (1-2 minutes). Mix eggs with chicken and garlic.
- Add cooked rice noodles to the skillet. Pour the prepared sauce over the noodles and toss gently with tongs or a spatula until well coated and heated through (2-3 minutes).
- Add bean sprouts and chopped green onions. Toss to mix, warming through without overcooking.
- Plate the Pad Thai in bowls, topping with crushed roasted peanuts. Serve with lime wedges on the side for squeezing over the dish.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet with a splash of water or oil.
- Customize with additional vegetables or protein as desired.
- For a vegetarian version, substitute fish sauce with soy sauce or a vegetarian alternative.
- Prep Time: 15 minutes
- Cook Time: 20 minutes