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Chicken Pad Thai

A close-up of a bowl of Chicken Pad Thai, featuring noodles, chicken, bean sprouts, chopped peanuts, and lime wedges.
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A weeknight-friendly recipe for chicken pad thai, offering a takeout-style flavor with rice noodles, chicken, and a savory sauce.

Ingredients

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  • 8 ounces dried flat rice noodles
  • 8 ounces boneless, skinless chicken thighs, cut into bite-sized pieces
  • 2 tablespoons vegetable oil
  • 2 cloves garlic, minced
  • 1 shallot, thinly sliced
  • 2 large eggs, lightly beaten
  • 1 cup bean sprouts
  • 1/2 cup chopped roasted peanuts
  • 1/4 cup fresh cilantro, chopped
  • 1 lime, cut into wedges
  • Optional: Sriracha or chili flakes for heat
  • For the Sauce:
  • 3 tablespoons fish sauce
  • 3 tablespoons tamarind paste
  • 2 tablespoons brown sugar
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar

Instructions

  1. Prepare the sauce: In a small bowl, whisk together fish sauce, tamarind paste, brown sugar, soy sauce, and rice vinegar. Set aside.
  2. Cook the noodles: Soak rice noodles in hot water according to package directions until pliable but not mushy. Drain well.
  3. Stir-fry the chicken: Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add chicken and cook until browned and cooked through. Remove chicken from the wok and set aside.
  4. Sauté aromatics: Add the remaining 1 tablespoon of oil to the wok. Add garlic and shallots and stir-fry until fragrant, about 30 seconds.
  5. Cook the eggs: Push garlic and shallots to one side of the wok. Pour beaten eggs into the empty side and scramble until just set.
  6. Combine ingredients: Add the drained noodles, cooked chicken, and prepared sauce to the wok. Toss everything together to coat evenly.
  7. Add vegetables: Add bean sprouts and stir-fry for 1-2 minutes until slightly softened.
  8. Serve: Divide the pad thai among plates. Garnish with chopped peanuts, cilantro, and lime wedges. Serve immediately.

Notes

  • For a spicier dish, add Sriracha or chili flakes to the sauce or serve on the side.
  • You can substitute chicken breast for thighs if preferred.
  • Other vegetables like shredded carrots or bell peppers can be added with the bean sprouts.
  • If you don’t have tamarind paste, you can use lime juice, but the flavor will be different.

Nutrition

Find it online: https://mdlatdmm.com/chicken-pad-thai-30-min-dinner/