Description
This homemade Chicken Pad Thai recipe delivers an authentic balance of sweet, sour, salty, and savory flavors, offering a delightful experience that rivals takeout. It’s a quick and easy stir-fry, perfect for bringing the vibrant taste of Thailand into your kitchen. Prepare this classic dish to savor fresh, delicious flavors at home.
Ingredients
Scale
- 8 ounces dried flat rice noodles (about 1/4-inch wide)
- 2 tablespoons vegetable oil (or peanut oil)
- 12 ounces boneless, skinless chicken breast or thighs, thinly sliced
- 2 cloves garlic, minced
- 1 small shallot, thinly sliced
- 2 large eggs, lightly beaten
- 1/2 cup firm tofu, pressed and cut into small cubes (optional)
- 1 cup fresh bean sprouts, divided
- 1/4 cup chopped fresh chives or green onions
- 1/4 cup roasted peanuts, chopped, for garnish
- 1/4 cup fresh cilantro, chopped, for garnish
- 2 lime wedges, for serving
- **For the Pad Thai Sauce:**
- 3 tablespoons fish sauce
- 2 tablespoons tamarind paste (or 2 tablespoons rice vinegar + 1 tablespoon brown sugar)
- 3 tablespoons light brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon Sriracha or chili flakes (optional, for heat)
Instructions
- **Prepare the Noodles:** Place dried rice noodles in a large bowl. Cover them with hot tap water and let them soak for 20-30 minutes, or until they are pliable but still firm to the bite (al dente). Drain thoroughly and set aside.
- **Make the Pad Thai Sauce:** In a small bowl, whisk together the fish sauce, tamarind paste, brown sugar, rice vinegar, and Sriracha (if using). Stir until the sugar is fully dissolved. Taste and adjust for your desired balance of sweet, sour, and salty.
- **Cook Chicken and Eggs:** Heat 1 tablespoon of oil in a large wok or a 12-inch non-stick skillet over medium-high heat. Add the sliced chicken and stir-fry for 3-5 minutes, until cooked through and lightly browned. Push the chicken to one side of the pan. Pour the beaten eggs into the empty side and scramble them for 1-2 minutes until just set. Break the eggs into smaller pieces and mix with the chicken. Remove the chicken and egg mixture from the pan and set aside.
- **Sauté Aromatics and Tofu:** Add the remaining 1 tablespoon of oil to the wok. Add the minced garlic and sliced shallots, and stir-fry for about 30 seconds until fragrant, being careful not to burn the garlic. Add the cubed tofu (if using) and stir-fry for 2-3 minutes until lightly golden.
- **Combine and Finish:** Add the drained rice noodles to the wok with the aromatics and tofu. Pour the Pad Thai sauce evenly over the noodles. Using tongs or two spatulas, toss vigorously for 2-3 minutes to coat the noodles completely and allow them to absorb the sauce. The noodles should become tender and slightly sticky.
- **Add Remaining Ingredients:** Return the cooked chicken and egg mixture to the pan. Add half of the bean sprouts and all of the chopped chives. Toss everything together for another 1-2 minutes, until the bean sprouts are slightly softened but still retain some crunch.
- **Serve:** Immediately transfer the Chicken Pad Thai to serving plates. Garnish generously with chopped roasted peanuts, fresh cilantro, and the remaining fresh bean sprouts. Serve with lime wedges on the side for squeezing over the dish just before eating.
Notes
- “Mise en place” is key for stir-fries; have all ingredients prepped and ready before you start cooking.
- Adjust the amount of Sriracha or chili flakes to control the spice level according to your preference.
- If you can’t find tamarind paste, use an equal amount of rice vinegar mixed with an additional tablespoon of brown sugar for a similar tangy-sweet profile.
- For a richer flavor, consider using fresh chicken thighs instead of breasts.
- Leftover Pad Thai can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave, adding a splash of water or broth to loosen the noodles.
- Prep Time: 10
- Cook Time: 30
- Category: Main Course
- Method: Stovetop, Mixing
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 620 kcal
- Sugar: 30 g
- Sodium: 1200 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 75 g
- Fiber: 5 g
- Protein: 32 g
- Cholesterol: 150 mg
Keywords: Chicken Pad Thai, Thai noodles, stir-fry, Asian cuisine, homemade Pad Thai, chicken recipe, quick dinner, authentic Thai, noodle dish, easy Pad Thai, takeout at home