Description
This Authentic Chicken Pad Thai recipe delivers a perfect balance of sweet, savory, and tangy flavors with tender stir-fried chicken, chewy rice noodles, and fresh vegetables. Enhanced with crushed peanuts and lime wedges, this classic Thai street food dish is quick to prepare and a delightful meal for any day of the week.
Ingredients
Scale
Main Ingredients
- 8 oz (225g) flat rice noodles
- 12 oz (340g) boneless, skinless chicken breast, sliced
- 3 cloves garlic, minced
- 2 shallots, finely chopped
- 2 tbsp dried shrimp (optional)
- 3 tbsp vegetable oil
- 2 eggs, lightly beaten
- 2 cups bean sprouts
- 1/4 cup garlic chives, cut into 1-inch pieces
- 1/4 cup roasted peanuts, crushed
- Lime wedges for serving
Sauce Ingredients
- 3 tbsp tamarind paste
- 3 tbsp palm sugar (or brown sugar)
- 2 tbsp fish sauce
- 1 tbsp soy sauce
For Marinating the Chicken
- 1 tbsp soy sauce
- 1 tsp cornstarch
Garnishes (Optional)
- Extra bean sprouts
- Chopped cilantro
- Red chili flakes (to taste)
Instructions
- Soak the noodles: Soak the flat rice noodles in warm water for 15-20 minutes until they become pliable but remain firm to the bite.
- Marinate the chicken: In a bowl, combine the sliced chicken breast with 1 tablespoon soy sauce and 1 teaspoon cornstarch. Mix well and let it marinate while soaking the noodles.
- Heat the wok and cook chicken: Heat a wok or large skillet over high heat. Add 3 tablespoons vegetable oil and quickly stir-fry the marinated chicken until it is nearly cooked through, about 3-4 minutes.
- Cook the eggs: Push the chicken to one side of the wok. Pour the lightly beaten eggs into the empty side and scramble gently. Once cooked, mix the eggs thoroughly with the chicken.
- Add aromatics: Add minced garlic, finely chopped shallots, and dried shrimp (if using) to the wok. Stir-fry everything together until fragrant, about 1-2 minutes.
- Add noodles and sauce: Drain the soaked noodles well and add them to the wok. Pour in the prepared Pad Thai sauce (made from tamarind paste, palm sugar, fish sauce, and soy sauce) and toss everything to combine evenly.
- Incorporate veggies: Add the bean sprouts and garlic chives to the wok. Toss gently but thoroughly until the noodles are cooked through but still chewy, and the vegetables are slightly wilted, about 1-2 minutes.
- Serve and garnish: Plate the hot Pad Thai and garnish with crushed roasted peanuts, extra bean sprouts, chopped cilantro, red chili flakes if desired, and lime wedges on the side for squeezing over the dish.
Notes
- Soaking the rice noodles rather than boiling helps retain their texture and prevents mushiness.
- Dried shrimp adds authentic flavor but can be omitted for a milder taste.
- If tamarind paste is unavailable, substitute with a mixture of lime juice and a bit of brown sugar for tanginess.
- Adjust the level of sweetness or saltiness in the sauce to your preference by tweaking the palm sugar and fish sauce amounts.
- Use a well-heated pan to achieve the characteristic slight charred flavor of Pad Thai.
- Garnishes like crushed peanuts and chili flakes add texture and heat—add them according to your taste.
