Description
A classic Thai stir-fry dish featuring rice noodles, tender chicken, fresh vegetables, and a tangy, flavorful tamarind-based sauce, garnished with crushed peanuts and lime wedges for an authentic and delicious meal.
Ingredients
Scale
Sauce
- 1/4 cup tamarind paste
- 1/4 cup fish sauce
- 1/3 cup packed brown sugar
- 2 tablespoons soy sauce
- Juice of 1 lime
- 1/4 teaspoon red pepper flakes
Pad Thai
- 10 ounces rice noodles
- 3 tablespoons vegetable oil, divided
- 1 pound boneless, skinless chicken breast, thinly sliced and cut into bite-size pieces
- 1 cup bean sprouts
- 1 medium carrot, julienned or shredded
- 4 cloves garlic, minced
- 3 large eggs, lightly beaten
- 1/2 cup roasted peanuts, chopped
- 3 green onions, sliced into 1-inch pieces
- Lime wedges for serving
Instructions
- Prepare Sauce: In a small bowl, whisk together tamarind paste, fish sauce, brown sugar, soy sauce, lime juice, and red pepper flakes until well combined. Set aside.
- Cook Noodles: Cook rice noodles according to package instructions until tender. Drain in a strainer and rinse with cold water to halt cooking. Toss with 1 tablespoon vegetable oil to prevent sticking. Set aside.
- Cook Chicken: Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add sliced chicken and sauté for 5 minutes, tossing occasionally, until lightly golden and cooked through. Remove chicken with a slotted spoon and set aside.
- Sauté Vegetables and Eggs: In the same skillet, add remaining 1 tablespoon vegetable oil. Add bean sprouts, carrots, and garlic, sauté for 2 minutes, stirring occasionally. Push vegetables to one side, pour beaten eggs into the other. Scramble eggs until fully cooked, then combine with vegetables.
- Combine Ingredients: Return cooked chicken to skillet. Add cooked noodles, tamarind sauce, and green onions. Toss everything together until noodles and ingredients are evenly coated with sauce. Remove from heat.
- Serve: Serve Pad Thai hot, topped with crushed peanuts, extra red pepper flakes if desired, and lime wedges for squeezing over each serving.
Notes
- Tamarind paste provides the authentic tangy flavor; lime juice can substitute if unavailable.
- Do not overcook noodles; rinsing with cold water stops cooking and prevents mushiness.
- Add a splash of water or extra sauce when reheating to keep noodles moist.
- Swap chicken for shrimp, tofu, or preferred protein to customize the dish.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 12 g
- Sodium: 900 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: thirty-six g
- Cholesterol: 140 mg
