Description
This Pad Thai recipe combines stir-fried rice noodles with chicken, eggs, and fresh vegetables, all tossed in a savory sauce. Topped with crushed peanuts and served with lime wedges, it delivers an authentic taste of Thailand that’s both delicious and satisfying.
Ingredients
Scale
- 8 oz rice noodles
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 cup chicken breast, thinly sliced
- 2 large eggs
- 1 cup bean sprouts
- 1/2 cup green onions, chopped
- 1/4 cup roasted peanuts, crushed
- 1 lime, cut into wedges
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon tamarind paste
- 1 tablespoon sugar
- 1 teaspoon chili powder (adjust to taste)
- Fresh cilantro for garnish (optional)
Instructions
- Start by boiling a large pot of water. Once it reaches a rolling boil, add the rice noodles. Cook them according to the package instructions, usually around 5-7 minutes, until they are al dente.
- Once cooked, drain the noodles in a colander and rinse them under cold water to stop the cooking process. This will also help prevent them from sticking together. Set them aside.
- In a small bowl, combine the fish sauce, soy sauce, tamarind paste, sugar, and chili powder. Stir well until the sugar is dissolved. This sauce will be the flavor base for our Pad Thai, so make sure to taste it and adjust the seasoning if needed.
- In a large skillet or wok, heat the vegetable oil over medium-high heat. Once the oil is hot, add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
- Add the sliced chicken breast to the skillet. Stir-fry for about 5-7 minutes, or until the chicken is cooked through and no longer pink. Make sure to break up any clumps of chicken as it cooks.
- Push the cooked chicken to one side of the skillet. Crack the two eggs into the empty side and scramble them gently with a spatula. Cook until the eggs are just set, about 1-2 minutes.
- Once the eggs are cooked, mix them with the chicken in the skillet.
- Now its time to add the cooked rice noodles to the skillet. Gently toss everything together, ensuring the noodles are well mixed with the chicken and eggs.
- Pour the prepared sauce over the noodle mixture. Toss everything together again, making sure the noodles are evenly coated with the sauce. Cook for an additional 2-3 minutes, allowing the noodles to absorb the flavors.
- Add the bean sprouts and chopped green onions to the skillet. Toss everything together for another minute, just until the bean sprouts are slightly wilted but still crunchy.
- Remove the skillet from heat. Taste the Pad Thai and adjust the seasoning if necessary. If you like it spicier, feel free to add more chili powder or even some fresh chili slices.
- To serve, plate the Pad Thai in bowls or on plates. Sprinkle the crushed roasted peanuts generously over the top for that delightful crunch.
- Garnish with fresh cilantro if desired, and serve with lime wedges on the side. Squeezing fresh lime juice over the dish just before eating adds a wonderful brightness to the flavors.
Notes
- For a vegetarian version, substitute the chicken with tofu and use soy sauce instead of fish sauce.
- Feel free to add other vegetables like bell peppers, carrots, or snap peas for extra color and nutrition.
- Make sure to have all your ingredients prepped and ready to go before you start cooking, as the stir-frying process goes quickly!
- If you have leftovers, store them in an airtight container in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 20 minutes