Description
This Chicken Pad Thai recipe brings the iconic Thai street food classic to your home kitchen with a perfect balance of sweet, tangy, and spicy flavors. Featuring tender chicken breast, vermicelli rice noodles, fresh vegetables, and a savory homemade Pad Thai sauce, this dish is quick to prepare and full of vibrant tastes and textures.
Ingredients
Scale
Pad Thai Sauce
- 1 cup palm sugar
- â…“ cup fish sauce
- 3 tablespoons tamarind paste
- 2 tablespoons lime juice, freshly squeezed
- 1 tablespoon low-sodium soy sauce
- ¼ teaspoon red pepper flakes
Main Ingredients
- 14 ounces vermicelli rice noodles
- 2 tablespoons vegetable oil
- 1 pound chicken breast, thinly sliced
- 4 cloves garlic, minced
- 4 large eggs, well beaten
- 4 scallions, green part only, cut into 1-inch pieces
- 2 cups fresh bean sprouts, divided
Garnishes
- Fresh chopped parsley
- Finely chopped peanuts
- Lime wedges
Instructions
- Make the Pad Thai Sauce: In a small saucepan, combine the palm sugar, fish sauce, tamarind paste, lime juice, soy sauce, and red pepper flakes. Heat over medium-low heat, stirring occasionally until the sugar dissolves completely and the sauce is smooth. Remove from heat and set aside.
- Prepare the Noodles: Cook the vermicelli rice noodles according to the package instructions. Drain and rinse with cold water to prevent sticking. Set aside.
- Cook the Chicken: In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the thinly sliced chicken breast and cook for 5-7 minutes, until fully cooked and browned. Remove the chicken from the pan and set aside.
- Scramble the Eggs: In the same skillet, add a little more oil if necessary and scramble the beaten eggs over medium heat until fully cooked, about 2-3 minutes. Remove and set aside with the chicken.
- Sauté the Garlic: Add the minced garlic to the skillet and sauté for about 30 seconds until fragrant.
- Combine Everything: Add the cooked noodles, chicken, eggs, and half of the scallions to the skillet. Pour the Pad Thai sauce over the mixture and toss everything together, ensuring the noodles are evenly coated with the sauce.
- Garnish and Serve: Add the fresh bean sprouts, and toss again. Serve the Pad Thai hot, garnished with the remaining scallions, chopped parsley, peanuts, and lime wedges.
Notes
- Use palm sugar for an authentic Thai sweetness; if unavailable, light brown sugar is a suitable substitute.
- Tamarind paste can be found at Asian grocery stores or online; it provides the signature tangy flavor.
- Adjust the red pepper flakes to your preferred spice level.
- Rinsing the cooked noodles with cold water prevents them from sticking together.
- For vegetarian options, substitute chicken with tofu and replace fish sauce with soy sauce or tamari.
