Description
Savor authentic Chicken Pad Thai, a culinary masterpiece from Thailand that dances with tangy, sweet, and umami notes. Delicate rice noodles intertwine with tender chicken, creating a street-food classic you’ll crave long after the last delectable bite.
Ingredients
Scale
Protein
- 1 lb (454 g) boneless, skinless chicken breast, thinly sliced
- 2 eggs, lightly beaten
Noodles and Vegetables
- 8 ounces (226 g) rice noodles
- 1 cup bean sprouts
- ½ cup shredded carrots
- 3 green onions, sliced
- 3 cloves garlic, minced
Sauce and Garnish
- ¼ cup (60 ml) fish sauce (or soy sauce for a milder option)
- 3 tablespoons (45 ml) brown sugar (or honey)
- 2 tablespoons (30 ml) rice vinegar (or lime juice)
- 1 tablespoon (15 ml) tamarind paste (or extra lime juice)
- 1 tablespoon (15 ml) peanut butter (optional, for a richer taste)
- 1 teaspoon (5 ml) chili sauce (Sriracha or red pepper flakes, optional)
- 2 tablespoons (30 ml) vegetable oil
- ¼ cup (30 g) chopped peanuts
- ¼ cup (15 g) fresh cilantro, chopped
- 1 lime, cut into wedges
Instructions
- Immerse rice noodles in boiling water, following package guidelines until they reach a tender yet firm consistency. Carefully drain and reserve.
- Craft a harmonious sauce by blending fish sauce, brown sugar, rice vinegar, tamarind paste, peanut butter, and chili sauce in a mixing vessel. Let the flavors meld while preparing other components.
- Warm a large skillet or traditional wok with a drizzle of oil over robust heat. Introduce sliced chicken, searing until golden and thoroughly cooked, approximately 4-5 minutes. Transfer protein to a temporary plate.
- In the same cooking surface, introduce minced garlic, allowing its aromatic essence to permeate. Create a small clearing and pour beaten eggs, gently scrambling until just transforming from liquid to soft curds.
- Reunite the previously prepared ingredients – noodles, seared chicken, and nuanced sauce – into the pan. Toss with precision to ensure complete coating and flavor integration.
- Incorporate vibrant bean sprouts, julienned carrots, and delicate green onions. Allow ingredients to mingle and warm through for a brief two-minute interval.
- Conclude the culinary journey by removing from heat. Elevate the dish’s visual and textural appeal by generously sprinkling chopped peanuts, scattering fresh cilantro, and presenting lime wedges alongside.
Notes
- Perfectly cook rice noodles by slightly undercooking them, as they’ll continue absorbing sauce and softening when stir-fried.
- Balance sauce’s tangy and sweet profile by adjusting fish sauce and brown sugar quantities to personal taste preferences.
- Prevent chicken from becoming tough by cutting into uniform thin slices and avoiding overcooking during the initial searing process.
- Create a gluten-free version by substituting tamari for fish sauce and ensuring all sauce ingredients are certified gluten-free.
- Enhance protein options by swapping chicken with tofu, shrimp, or plant-based alternatives for dietary flexibility.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Thai
Nutrition
- Serving Size: 4
- Calories: 270
- Sugar: 1 g
- Sodium: 350 mg
- Fat: 23 g
- Saturated Fat: 4 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 6 g
- Protein: 12 g
- Cholesterol: 370 mg