Pad Thai Chicken
Savor the bold and savory flavors of this classic Pad Thai Chicken, a vibrant stir-fry dish that's both quick and satisfying. Featuring tender slices of chicken breast, chewy rice noodles, and a tangy-sweet sauce made from tamarind paste, fish sauce, and brown sugar, this recipe delivers the authentic tastes of Thailand in just 35 minutes. Fresh bean sprouts and spring onions add crisp freshness, while a sprinkle of crushed peanuts provides the perfect nutty crunch. Serve with lime wedges for a zingy finish that balances the rich, umami flavors. Easy to make at home and brimming with mouthwatering aromas, this Pad Thai is perfect for weeknight dinners or impressing guests with a restaurant-worthy meal.
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Ingredients
- 200 grams Rice noodles
- 250 grams Chicken breast, thinly sliced
- 2 tablespoons Vegetable oil
- 2 cloves Garlic, minced
- 2 large Eggs
- 100 grams Bean sprouts
- 4 stalks Spring onions, chopped
- 50 grams Crushed peanuts
- 1 whole Lime, cut into wedges
- 3 tablespoons Fish sauce
- 2 tablespoons Tamarind paste
- 2 tablespoons Brown sugar
- 1 tablespoon Soy sauce
- 1 teaspoon Chili flakes
Directions
Step 1
Soak the rice noodles in warm water for approximately 15 minutes or until soft. Drain and set aside.
Step 2
In a small bowl, mix the fish sauce, tamarind paste, brown sugar, soy sauce, and chili flakes to prepare the sauce.
Step 3
Heat 1 tablespoon of vegetable oil in a large non-stick pan or wok over medium-high heat. Add the thinly sliced chicken and stir-fry until cooked through, about 4-5 minutes. Remove chicken from the pan and set aside.
Step 4
Add the remaining tablespoon of vegetable oil to the pan. Add minced garlic and stir-fry for about 30 seconds until fragrant.
Step 5
Crack the eggs into the pan and scramble, cooking for about 1-2 minutes until they are just set.
Step 6
Add the soaked and drained rice noodles to the pan along with the sauce, mixing well to combine.
Step 7
Return the cooked chicken to the pan and toss everything together. Stir-fry for another 2-3 minutes, ensuring the noodles are evenly coated with the sauce.
Step 8
Add the bean sprouts and chopped spring onions, tossing them with the noodles for about 1 minute, just to heat them through but keeping them crisp.
Step 9
Transfer the Pad Thai to serving plates and garnish with crushed peanuts. Serve with lime wedges on the side for squeezing over the top.
Step 10
Enjoy your homemade Pad Thai Chicken!
Nutrition Facts
| Serving size | (974.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1543.5 |
| Total Fat 70.9g | 0% |
| Saturated Fat 13.1g | 0% |
| Polyunsaturated Fat 16.9g | |
| Cholesterol 584.5mg | 0% |
| Sodium 5212.2mg | 0% |
| Total Carbohydrate 118.0g | 0% |
| Dietary Fiber 12.6g | 0% |
| Total Sugars 46.4g | |
| Protein 115.3g | 0% |
| Vitamin D 114.5IU | 0% |
| Calcium 292.1mg | 0% |
| Iron 9.5mg | 0% |
| Potassium 2011.8mg | 0% |
Source of Calories