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Chicken Pad Thai Recipe

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4.4 from 7 reviews

This Chicken Pad Thai recipe is a quick and flavorful take on the classic Thai street food favorite. Featuring tender chicken, fresh bean sprouts, green onions, and a tangy, slightly sweet sauce with a hint of spice, this dish combines perfectly cooked rice noodles with a vibrant mix of textures and flavors. Ready in under 30 minutes, it’s a delicious and satisfying meal that can be easily prepared on the stovetop.

  • Total Time: 25 minutes
  • Yield: 2 servings

Ingredients

Main Ingredients

  • 8 ounces flat rice noodles, cooked al dente according to package instructions
  • 1 large boneless skinless chicken breast, pounded to ½ inch thickness and chopped into bite-sized pieces
  • Salt & pepper, to taste
  • 2 eggs
  • 1 cup fresh bean sprouts
  • ⅓ cup sliced green onions
  • ¼ cup sliced white onions
  • ⅓ cup cilantro, roughly chopped
  • Optional: peanuts for garnish

Sauce Ingredients

  • ¼ cup ketchup
  • 2 tablespoons fish sauce
  • 2 tablespoons sugar
  • 1 teaspoon minced garlic
  • 1 teaspoon peanut butter
  • Juice of 1 lime
  • ½ teaspoon crushed red pepper flakes
  • 1 teaspoon soy sauce

Instructions

  1. Season the Chicken: Season the chopped chicken pieces with salt and pepper to taste, ensuring the meat is well-seasoned before cooking.
  2. Cook the Chicken: Heat a large wok or pan over medium heat. Add the seasoned chicken and cook, stirring frequently, until it’s cooked through and no longer pink in the center, about 6-8 minutes. Remove the chicken from the pan and set aside in a bowl.
  3. Prepare the Sauce: In a separate bowl, whisk together ketchup, fish sauce, sugar, minced garlic, peanut butter, lime juice, crushed red pepper flakes, and soy sauce until smooth. Set this sauce aside.
  4. Cook the Eggs and Vegetables: Using the same pan, crack the eggs into the preheated pan and let them fry undisturbed for about one minute. Then, break the eggs up with a spoon, stirring the mixture. Add the sliced white onions and bean sprouts, cooking briefly to soften slightly.
  5. Combine Chicken and Sauce: Add the cooked chicken back into the pan along with the prepared sauce. Stir to evenly combine all ingredients.
  6. Add Noodles and Toss: Add the cooked rice noodles to the pan, tossing everything together to fully coat the noodles in the sauce mixture and blend the flavors.
  7. Finish with Fresh Herbs: Stir in the sliced green onions and chopped cilantro for freshness and aroma. Garnish with peanuts if desired and serve immediately.

Notes

  • For a vegetarian version, substitute chicken with tofu and use vegetarian fish sauce or soy sauce.
  • Be sure to cook the rice noodles just to al dente to maintain a good texture.
  • If you like it spicier, increase the crushed red pepper flakes or add chili sauce.
  • Peanuts add a nice crunch and authentic flavor, but they can be omitted for nut-free diets.
  • Leftovers can be refrigerated for up to 2 days and gently reheated in a skillet.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Thai

Find it online: https://iamstarved.com/chicken-pad-thai-recipe/