Easy Chicken Pad Thai Recipe
This Easy Chicken Pad Thai recipe brings all the vibrant flavors of Thailand into your kitchen in just under 30 minutes. With its perfect balance of savory, sweet, and a touch of tang, this dish will surely become a family favorite and make your dinners far more exciting.
Many years ago, during a family trip to Thailand, we stumbled across a quaint roadside eatery in Bangkok. The cook served us an unforgettable Pad Thai that we tried replicating for years afterward. This particular recipe is the culmination of our travels and experiments, bringing that authentic taste into our home, filled with delicious memories.
Why You’ll Love This Recipe
This recipe stands out because it’s simple to prepare yet deeply satisfying, offering a quick answer to busy weeknight meals. With easy-to-find ingredients and simple steps, it’s accessible for beginners, yet its rich flavors make it a crowd-pleaser for all ages. The tangy tamarind sauce balances perfectly with the subtle spice, and the crunch from the peanuts and bean sprouts adds a layer of texture that’s unparalleled.
Ingredients Notes
This dish features common ingredients such as rice noodles, chicken, and vegetables. Tamarind paste is the secret ingredient that provides the signature tangy flavor. If unavailable, you can substitute with lime juice for a similar taste. Make sure to use fresh bean sprouts for the best crunch, and remember that dark soy sauce can give a deeper color and slightly different flavor if you aim for a distinct twist.
Recipe Steps
Step 1
Soak the rice noodles in warm water for about 20 minutes or until tender but firm. Drain and set aside.
Step 2
In a small bowl, mix tamarind paste, fish sauce, sugar, and chili powder to create the sauce. Adjust seasonings to your taste preference.
Step 3
In a large pan, heat oil over medium heat and add sliced chicken. Cook until it’s no longer pink and starting to brown at the edges.
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Step 4
Add the noodles to the pan along with the sauce, stirring regularly. Toss the noodles to coat well with sauce.
Step 5
Incorporate bean sprouts, green onions, and peanuts. Cook for another few minutes until everything is hot and combined evenly. Serve with lime wedges.
Storage Options
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, stir-fry the Pad Thai in a pan over low heat, adding a splash of water if needed to bring back the noodles’ softness. Freezing is possible, though noodles might become slightly mushy upon reheating.
Variations & Substitutions
For a vegetarian version, replace chicken with tofu and use soy sauce instead of fish sauce. If you crave more heat, add extra chili powder or sliced fresh chilies. For a gluten-free option, make sure all sauce components are labeled gluten-free.
Serving Suggestions
Ideal for casual weekday dinners, this dish can be served alone or alongside a simple cucumber salad to complement its richness. It’s perfect for a lunch gathering where quick preparation is essential yet impressive results are expected.
Frequently Asked Questions
Can I make Pad Thai ahead of time? Yes, you can! Prepare the sauce ahead and marinate the chicken. When ready to serve, it’s just a matter of assembling everything together in the pan, making dinner prep swift.
What can I serve with Pad Thai? Pad Thai is a complete meal on its own, but you can serve it with a side of Asian-style slaw or pickled vegetables to add a refreshing crunch that complements the noodles nicely.
Is there a way to make it less spicy? Absolutely. Adjust the spice level to your preference by reducing or omitting the chili powder. The dish will retain its flavor without the added heat, making it more suitable for children or those sensitive to spiciness.
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Easy Chicken Pad Thai Recipe
Ingredients
Main Ingredients
- 8 oz rice noodles thin
- 1 lb chicken breast sliced into thin strips
- 2 tbsp vegetable oil
- 3 eggs beaten
- 4 cloves garlic minced
- 1 cup bean sprouts fresh
- 4 tbsp fish sauce
- 2 tbsp tamarind paste
- 3 tbsp brown sugar
- 2 tbsp soy sauce
- 0.5 cup roasted peanuts chopped
- 1 lime cut into wedges
- 0.5 cup scallions chopped
Instructions
Preparation Steps
- Soak rice noodles in warm water for 15 minutes or until pliable. Drain and set aside.
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add garlic and chicken strips to the skillet and stir-fry until chicken is cooked through.
- Push chicken to one side and add beaten eggs, scrambling until cooked.
- Add drained noodles to the skillet along with fish sauce, tamarind paste, brown sugar, and soy sauce. Toss to combine.
- Stir in bean sprouts, scallions, and half of the peanuts. Cook for an additional 2 minutes.
- Serve hot, garnished with remaining peanuts and lime wedges.
Notes
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