Chicken Pad Thai Recipe: A Delicious Thai Street Food Classic
Pad Thai is a beloved Thai dish, and for good reason! This recipe delivers the authentic flavors of this iconic street food, using chicken as a protein powerhouse. Get ready to tantalize your taste buds with this easy-to-follow guide.
Ingredients You'll Need:
This recipe serves 2-3 people. Feel free to adjust the quantities based on your needs.
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For the Pad Thai Sauce:
- 2 tablespoons fish sauce (substitute soy sauce for vegetarian option)
- 2 tablespoons tamarind pulp (or 1 tablespoon tamarind paste dissolved in 2 tablespoons warm water)
- 2 tablespoons brown sugar
- 1 tablespoon lime juice
- 1 teaspoon rice vinegar
- 1/2 teaspoon red pepper flakes (optional, adjust to your spice preference)
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For the Pad Thai:
- 8 ounces dried rice noodles (flat wide rice noodles are best)
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 large eggs, lightly beaten
- 2 cloves garlic, minced
- 1 shallot, thinly sliced
- 1/2 cup bean sprouts
- 1/4 cup chopped scallions (green onions)
- 1/4 cup chopped peanuts (or more, for garnish)
- 2 tablespoons vegetable oil
- Lime wedges, for serving
- Fresh cilantro, for garnish (optional)
Cooking Instructions:
Let's get cooking! Follow these steps for a perfect Pad Thai experience:
Step 1: Prepare the Noodles
Soak the rice noodles in warm water for at least 15-20 minutes, or according to package instructions, until softened. Drain well before using. Don't over-soak, or they'll become mushy!
Step 2: Make the Sauce
In a small bowl, whisk together all the Pad Thai sauce ingredients until the sugar is dissolved. Set aside.
Step 3: Cook the Chicken
Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the wok and set aside.
Step 4: Stir-fry the Aromatics
Add the remaining 1 tablespoon of vegetable oil to the wok. Add the minced garlic and sliced shallots and stir-fry for about 30 seconds, until fragrant.
Step 5: Add the Noodles and Eggs
Add the drained rice noodles to the wok and stir-fry for 2-3 minutes, until heated through. Push the noodles to the side of the wok. Pour in the beaten eggs and let them cook slightly before stirring them into the noodles.
Step 6: Combine and Simmer
Add the cooked chicken and Pad Thai sauce to the wok. Stir-fry everything together for 2-3 minutes, until the noodles are coated evenly with the sauce. Adjust the sauce consistency by adding a little more water if needed.
Step 7: Garnish and Serve
Stir in the bean sprouts and scallions. Remove from heat and garnish with chopped peanuts and fresh cilantro (if using). Serve immediately with lime wedges for squeezing over the top.
Tips for the Best Pad Thai:
- Don't overcook the noodles! They should be tender but still have a slight bite.
- Adjust the spice level to your preference by adding more or less red pepper flakes.
- Use fresh ingredients for the best flavor.
- Make it your own! Add other vegetables like carrots, broccoli, or bell peppers. Shrimp or tofu are also delicious substitutes for chicken.
Enjoy your homemade Chicken Pad Thai! This recipe is sure to become a new favorite in your kitchen. Let us know in the comments how yours turned out!
