Description
A delicious and easy chicken Pad Thai recipe that combines flat rice noodles with chicken, vegetables, and a savory sauce.
Ingredients
Scale
- 8 oz flat rice noodles
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 shallot, finely chopped
- 2 eggs, lightly beaten
- 1 chicken breast, thinly sliced
- 1 cup bean sprouts
- 1/2 cup shredded carrots
- 3 green onions, chopped
- 1/4 cup roasted peanuts, crushed
- 2 tablespoons tamarind paste
- 3 tablespoons fish sauce
- 1 tablespoon soy sauce
- 2 tablespoons brown sugar
- 1 teaspoon chili powder (optional, to taste)
- 1 lime, cut into wedges
- Fresh cilantro for garnish
Instructions
- Place the rice noodles in a large bowl and cover with room temperature water. Let them soak for 30-40 minutes until pliable but still a bit firm. Drain and set aside.
- In a small bowl, whisk together tamarind paste, fish sauce, soy sauce, brown sugar, and chili powder. Adjust the balance to your liking by adding more sugar or lime if desired. Set aside.
- Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the thinly sliced chicken and stir-fry until just cooked through and lightly golden. Remove and set aside.
- In the same wok, add a little more oil if needed. Add minced garlic and chopped shallot. Cook for 30 seconds until fragrant. Push to one side and pour in the beaten eggs. Let them set, then scramble gently.
- Add the soaked and drained noodles to the wok. Pour in the sauce and toss to combine. Return the chicken to the pan with bean sprouts, shredded carrots, and green onions. Stir-fry for 2–3 minutes.
- Remove from heat. Garnish with crushed peanuts, fresh lime juice, and cilantro. Serve immediately.
Notes
- Adjust the seasoning of the sauce to your preference by adding more lime juice or brown sugar.
- For spicier flavor, increase the amount of chili powder.
- This recipe can be made gluten-free by using gluten-free soy sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Thai
Nutrition
- Serving Size: 1 plate
- Calories: 600
- Sugar: 12g
- Sodium: 1200mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 80g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 210mg