Description
A flavorful Chicken Pad Thai recipe that’s quick, budget-friendly, and customizable, perfect for cozy dinners at home.
Ingredients
Scale
- 8 oz rice noodles (soaked in warm water for 30 minutes)
- 1 lb chicken breast (sliced into thin strips)
- 2 tbsp vegetable oil (for frying)
- 3 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp tamarind paste
- 2 tbsp brown sugar
- 1 tbsp lime juice (freshly squeezed)
- 2 cloves garlic (minced)
- 2 large eggs (lightly beaten)
- 1 cup bean sprouts
- 1 cup green onions (sliced)
- 1/4 cup peanuts (chopped, for garnish)
- 1 lime (lime wedges for serving)
Instructions
- Prepare the Noodles: Drain the soaked rice noodles and set aside.
- Cook the Chicken: In a large pan, heat the vegetable oil over medium heat. Add the sliced chicken and cook until golden brown and cooked through, about 5-7 minutes.
- Add Garlic and Eggs: Stir in the minced garlic and cook for another minute. Push the chicken to one side and pour the beaten eggs into the pan. Scramble until just set.
- Combine Ingredients: Add the drained rice noodles, fish sauce, soy sauce, tamarind paste, brown sugar, and lime juice. Toss everything together until well combined.
- Finish and Serve: Stir in the bean sprouts and green onions. Cook for an additional minute. Serve garnished with chopped peanuts and lime wedges.
Notes
Use freshly squeezed lime juice for the best flavor. Avoid overcooking the chicken to keep it juicy and tender.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 8g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 160mg