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Chicken Pad Thai

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Classic Thai stir-fried noodle dish with a perfect balance of tangy, sweet, salty, and nutty flavors featuring tender chicken and chewy rice noodles.

Ingredients

Scale
  • 8 oz rice noodles
  • 1 lb chicken breast, sliced
  • 2 tablespoons vegetable oil
  • 2 eggs, lightly beaten
  • 1 cup bean sprouts
  • 3 green onions, chopped
  • 3 cloves garlic, minced
  • 1/4 cup fish sauce
  • 2 tablespoons sugar
  • 1 tablespoon tamarind paste
  • 1 tablespoon lime juice
  • Crushed peanuts for garnish
  • Lime wedges for serving

Instructions

  1. Soak the rice noodles in warm water for about 20 minutes or until softened. Drain and set aside.
  2. Heat 2 tablespoons vegetable oil in a large pan or wok over medium-high heat. Add the sliced chicken and cook until fully cooked through, about 4–5 minutes depending on thickness. Remove to one side of the pan if your pan is large enough.
  3. Push the cooked chicken to the side and add the beaten eggs. Scramble until fully cooked and then mix with the chicken.
  4. Add the minced garlic and chopped green onions, stirring quickly for about 30 seconds until fragrant.
  5. Add the soaked noodles to the pan along with the fish sauce, sugar, tamarind paste, and lime juice. Toss everything together and cook for about 3–5 minutes until heated through and the noodles absorb the sauce.
  6. Stir in the bean sprouts and cook for an additional minute. Remove from heat.
  7. Serve hot, garnished with crushed peanuts and lime wedges. Squeeze lime over each plate to taste.

Notes

For lower sodium, use reduced-sodium fish sauce. Store leftovers in an airtight container for up to 3–4 days.

Find it online: https://www.mealbreeze.com/chicken-pad-thai/