Description
A flavorful and authentic Chicken Pad Thai made with tender chicken, rice noodles, fresh vegetables, and a tangy-sweet homemade sauce. A perfect weeknight dinner packed with classic Thai flavors.
Ingredients
Scale
- 8 oz (225g) rice noodles
- 2 tbsp vegetable oil
- 1 lb (450g) chicken breast, thinly sliced
- 2 cloves garlic, minced
- 2 large eggs, lightly beaten
- 1 cup bean sprouts
- 1/2 cup shredded carrots
- 1/4 cup chopped green onions
- 1/4 cup chopped peanuts
- 1 lime, cut into wedges
- 1/4 cup fish sauce
- 3 tbsp soy sauce
- 3 tbsp brown sugar
- 2 tbsp rice vinegar
- 1 tbsp tamarind paste
- 1/2 tsp red pepper flakes (optional)
Instructions
- Cook rice noodles according to package instructions, drain, and set aside.
- In a small bowl, whisk together fish sauce, soy sauce, brown sugar, rice vinegar, tamarind paste, and red pepper flakes to make the sauce. Set aside.
- Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Add chicken and cook until no longer pink, about 4-5 minutes. Remove from skillet and set aside.
- Add the remaining oil to the skillet. Sauté garlic for 30 seconds, then push to the side and pour in the beaten eggs. Scramble until set.
- Add the cooked noodles, sauce, chicken, bean sprouts, carrots, and green onions. Toss everything together until heated through and well coated.
- Serve immediately, topped with chopped peanuts and lime wedges.
Notes
- Soak rice noodles in warm water instead of boiling to avoid mushiness.
- Adjust spice level by adding more or less red pepper flakes.
- For a vegetarian version, use tofu and replace fish sauce with soy sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 12g
- Sodium: 980mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 125mg
Keywords: chicken pad thai, Thai noodles, authentic pad thai recipe, chicken stir fry