Classic Chicken Pad Thai

Classic Chicken Pad Thai

Pad Thai is a beloved street food dish from Thailand that has gained worldwide popularity. It’s a flavorful combination of rice noodles stir-fried with a tangy and savory sauce, along with chicken, vegetables, and eggs. Follow this recipe to bring the authentic taste of Thailand into your kitchen!

Ingredients:

• 8 oz flat rice noodles
• 2 tablespoons vegetable oil
• 1 pound chicken breast, thinly sliced
• 2 cloves garlic, minced
• 1 cup fresh bean sprouts
• 1 red bell pepper, thinly sliced
• 3 green onions, chopped
• 2 eggs, lightly beaten
• 1/2 cup crushed peanuts
• 1 lime, cut into wedges
• Fresh cilantro for garnish (optional)
• For the Pad Thai sauce:
• 3 tablespoons fish sauce
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 2 tablespoons brown sugar
• 1 tablespoon tamarind paste
• 1/2 teaspoon red pepper flakes (adjust to taste)

Instructions:

1. Start by soaking the rice noodles in warm water for about 20 to 30 minutes, until they are soft but not mushy. Drain and set aside.
2. While noodles are soaking, prepare the Pad Thai sauce by whisking together fish sauce, soy sauce, rice vinegar, brown sugar, tamarind paste, and red pepper flakes in a small bowl. Set aside.
3. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and stir-fry until it’s cooked through and no longer pink, about 3 to 5 minutes. Remove the chicken from the pan and set it aside.
4. In the same pan, add a bit more oil if needed and sauté the garlic until fragrant, about 30 seconds. Add the red bell pepper and stir-fry for a couple of minutes until just soft.
5. Push the veggies to one side of the pan and pour the beaten eggs into the other side. Scramble the eggs until they are fully cooked, then mix with the vegetables.
6. Add the drained noodles to the pan along with the prepared Pad Thai sauce. Toss everything to combine and cook for about 2 minutes until the noodles are heated through and have absorbed the sauce.
7. Return the cooked chicken to the pan, add the bean sprouts and green onions, and toss until everything is well mixed and heated through.
8. Serve the Chicken Pad Thai hot, garnished with crushed peanuts, lime wedges, and fresh cilantro if desired.

Tips:

• If you can’t find tamarind paste, you can substitute it with more brown sugar and a bit of lime juice to balance the sweetness and tang.
• For extra flavor, you can add a spoonful of Thai chili paste to the sauce.
• If you prefer a vegetarian version, skip the chicken and add more vegetables or tofu.

Enjoy your homemade Chicken Pad Thai and feel free to customize it to your taste. Whether it’s a weeknight dinner or a special occasion, this dish is sure to impress!