Chicken Pad Thai is a popular dish that originates from Thailand, and is loved by people all over the world for its sweet, sour, and savory flavors, and delicious chewy noodles. This dish is made with stir-fried chicken, rice noodles, vegetables, and a tangy sauce made with tamarind paste, fish sauce, and palm sugar. It’s garnished with crushed peanuts, fresh herbs, and lime wedges. It’s a quick and easy meal that can be enjoyed any time of day. If you’re looking to try something new, we highly recommend giving this recipe a try! Don’t hesitate to give it a go, and enjoy a taste of Thai cuisine at home.
Here is why you might love this Chicken Pad Thai Recipe
1. The combination of savory and sweet flavors makes this dish incredibly delicious, satisfying and perfect for those who enjoy fusion cuisine.
2. The recipe is easy to make at home and requires only a few key ingredients, such as rice noodles, chicken, vegetables, and sauces, making it a convenient and quick weeknight dinner option.
3. The dish is highly customizable, allowing you to add or omit ingredients based on your personal preferences, and can easily be made gluten-free and dairy-free, making it a great option for those with dietary restrictions.
Chicken Pad Thai Recipe
Ingredients
- 8 ounces (226.8 g) rice noodles
- 2 tablespoons vegetable oil
- 1 pound (453.6 g) chicken breasts
- 2 garlic cloves minced
- 2 eggs lightly beaten
- 1/4 cup (59.6 g) chicken broth
- 2 tablespoons soy sauce
- 2 tablespoons fish sauce
- 2 tablespoons oyster sauce
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1 red bell pepper thinly sliced
- 1 cup (105.5 g) bean sprouts
- 4 green onions sliced
- 1/4 cup (4.1 g) fresh cilantro chopped
- 1/4 cup (37 g) peanuts chopped
- Lime wedges for serving
Instructions
- Cook 8 ounces of rice noodles according to package instructions and set aside.
- Heat 2 tablespoons of vegetable oil in a large pan over medium-high heat.
- Add 1 pound of sliced chicken breasts to the pan and cook until browned and cooked through, then remove from the pan.
- Add 2 cloves of minced garlic to the same pan and cook until fragrant.
- Push the garlic to one side of the pan and pour 2 lightly beaten eggs into the other side. Cook, stirring occasionally, until scrambled.
- Add 1/4 cup of chicken broth, 2 tablespoons each of soy sauce, fish sauce, oyster sauce, and brown sugar, and 1 tablespoon of rice vinegar to the pan, stirring to combine.
- Add the cooked chicken, 1 thinly sliced red bell pepper, 1 cup of bean sprouts, and 4 sliced green onions to the pan and stir until everything is coated in the sauce and heated through.
- Divide the cooked rice noodles among 4 serving plates.
- Top the noodles with the chicken and vegetable mixture.
- Garnish each plate with chopped fresh cilantro and chopped peanuts.
- Serve with lime wedges on the side.
Notes
2. Prepare all the ingredients ahead of time, as this dish requires quick and continuous cooking once started.
3. Use a wok or a large skillet to cook the ingredients, as it allows even heat distribution and ample space for tossing and stirring.
4. Cook chicken pieces in small batches, rather than overcrowding the pan, to achieve crispy and golden-brown texture.
5. Make the sauce in advance and keep it ready, as adding it in a timely manner ensures that the noodles don't become soggy or overcooked.
6. Toss the noodles with vegetables and chicken in high heat, as it imparts a smokey aroma and enhances the flavors of the ingredients.
7. Use tongs or a spatula with long handles to toss and move the ingredients around effectively, without breaking the noodles or splattering the sauce.
8. Garnish the dish with chopped peanuts, fresh lime wedges, and cilantro leaves to add extra crunch and aroma.
9. Serve the dish right after cooking, as it tastes best when hot and fresh.
Nutrition
Data source: USDA
Main Ingredients Explained
| Ingredient | Description | Alternatives |
|---|---|---|
| Chicken | Boneless, skinless chicken breast cubes | Tofu, Shrimp, Beef |
| Rice Noodles | Thin, flat noodles made of rice flour | Zucchini noodles, Spaghetti Squash |
| Sauce | A mixture of tamarind paste, fish sauce, soy sauce, sugar, and chili flakes | Vegan fish sauce, Maple Syrup, Sriracha Sauce |
Storage Tips
Typically, a Chicken Pad Thai recipe can last in the fridge for up to four days when stored in an airtight container.
To store, place the Pad Thai in an airtight container and store it in the fridge.
To freeze, allow the Pad Thai to cool down first, transfer it into a freezer-safe container, and store it in the freezer for up to three months.
To defrost, transfer the container to the fridge and allow it to thaw overnight. Alternatively, you can reheat it in the microwave or oven. Always make sure the food is heated through properly before consuming.
Recipe Variations
1. Veggie Pad Thai: Replace chicken with a variety of vegetables like broccoli, bell peppers, and mushrooms.
2. Shrimp Pad Thai: Swap chicken with fresh or cooked shrimp for a seafood twist.
3. Tofu Pad Thai: Replace chicken with tofu for a vegetarian version.
4. Peanut Pad Thai: Add peanut butter to the sauce for a nutty flavor.
5. Spicy Pad Thai: Add more chili flakes or sriracha for a spicier version.
6. Pad Thai Salad: Use the same ingredients but toss with lettuce for a refreshing salad.
7. Coconut Milk Pad Thai: Use coconut milk instead of water to create a creamy texture.
8. Red Curry Pad Thai: Add red curry paste to give the dish a Thai curry flavor.
9. Cashew Pad Thai: Add cashews for some crunch and nutty flavor.
10. Lime Pad Thai: Drizzle with lime juice for a tangy kick.
What To Serve With
Here are some options for serving with Chicken Pad Thai recipe:
1. Steamed jasmine rice
2. Spring rolls or egg rolls
3. Stir-fried vegetables such as broccoli, bok choy or snow peas
4. Coconut or Tom Yum soup
5. Thai-style cucumber salad
6. Fried dumplings or steamed dumplings
7. Stir-fried noodles such as Chow Mein or Hokkien noodles
8. Thai-style peanut sauce for dipping vegetables or dumplings.
9. Thai-style iced tea or Thai iced coffee for a refreshing drink.
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