Description
Homemade chicken pad thai delivers authentic Thai street flavors right to kitchen counters. Delicate rice noodles blend with tender chicken, creating a perfect balance of sweet, sour, and savory notes you’ll crave again and again.
Ingredients
Scale
- 1 lb (454 g) boneless, skinless chicken breast, thinly sliced
- 8 oz (226 g) rice noodles
- 2 eggs, lightly beaten
- 2 tbsps vegetable oil
- ¼ cup (60 ml) fish sauce (or soy sauce for a milder option)
- 3 tbsps brown sugar (or honey)
- 2 tbsps rice vinegar (or lime juice)
- 1 tbsp tamarind paste (or extra lime juice)
- 1 tbsp peanut butter (optional, for a richer taste)
- 1 tsp chili sauce (Sriracha or red pepper flakes, optional)
- 3 cloves garlic, minced
- 1 cup bean sprouts
- ½ cup shredded carrots
- 3 green onions, sliced
- ¼ cup chopped peanuts
- ¼ cup fresh cilantro, chopped
- 1 lime, cut into wedges
Instructions
- Noodle Preparation: Soak rice noodles in hot water according to package instructions until perfectly tender yet slightly resilient. Drain completely, eliminating all excess liquid.
- Sauce Creation: Blend fish sauce, brown sugar, rice vinegar, tamarind paste, peanut butter, and chili sauce in a bowl. Whisk until smooth, allowing flavors to harmonize while preparing remaining ingredients.
- Protein Cooking: Heat oil in a wok, sear chicken pieces until achieving golden-brown edges and optimal internal temperature. Remove and set aside on a separate plate.
- Egg and Aromatics: In the same wok, sauté garlic until aromatic. Create a space and scramble eggs until softly set, maintaining a silky texture.
- Combining Components: Reunite noodles and chicken, pour prepared sauce over the mixture. Toss vigorously, ensuring complete flavor distribution and coating of all ingredients.
- Vegetable Integration: Add bean sprouts, carrots, and green onions to the wok. Quickly stir-fry, allowing vegetables to slightly soften while maintaining their crisp character.
- Final Presentation: Remove from heat, garnish generously with chopped peanuts, fresh cilantro, and lime wedges. Serve immediately to preserve peak flavor and textural complexity.
Notes
- Noodle Prep Precision: Soak rice noodles in hot water exactly as package instructs to prevent mushiness or undercooking, which can ruin the dish’s signature texture.
- Sauce Balancing Act: Whisk sauce ingredients thoroughly to create a harmonious blend of sweet, sour, and umami flavors; taste and adjust proportions for perfect flavor profile.
- High-Heat Cooking Technique: Use extremely hot wok or skillet to achieve authentic wok-hei flavor and prevent soggy ingredients, ensuring quick and crisp cooking of each component.
- Dietary Flexibility: Easily modify recipe for gluten-free diets by using tamari instead of fish sauce, or create vegan version by substituting chicken with tofu and eggs with scrambled silken tofu.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Thai
Nutrition
- Serving Size: 5
- Calories: 500
- Sugar: 10 g
- Sodium: 800 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 150 mg