Description
This authentic Pad Thai recipe features tender chicken, rice noodles, and a tangy, flavorful sauce made from tamarind paste, fish sauce, and brown sugar. Tossed with fresh vegetables, eggs, and roasted peanuts, this quick and easy stir-fried dish is a perfect balance of sweet, sour, and savory flavors.
Ingredients
Scale
For the Sauce:
- ¼ cup tamarind paste
- ¼ cup fish sauce
- ⅓ cup brown sugar packed
- 2 tablespoons soy sauce
- Juice from 1 lime
- ¼ teaspoon red pepper flakes
For the Pad Thai:
- 10 ounces rice noodles
- 3 tablespoons vegetable oil divided
- 1 pound chicken breast boneless and skinless, thinly sliced and cut into bite size pieces
- 1 cup bean sprouts
- 1 medium carrot julienned or shredded
- 4 cloves garlic minced
- 3 large eggs lightly beaten
- ½ cup roasted peanuts chopped
- 3 green onions sliced into 1-inch pieces
- Lime wedges for serving
Instructions
- Prepare the Sauce: In a small bowl, whisk together the tamarind paste, fish sauce, brown sugar, soy sauce, lime juice, and red pepper flakes until the sugar dissolves. Set aside.
- Cook the Noodles: Cook the rice noodles according to the package instructions until tender. Drain in a strainer, rinse briefly with cold water to stop cooking, then toss with 1 tablespoon of vegetable oil to prevent sticking. Set aside.
- Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and sauté for 5 minutes, tossing occasionally, until lightly golden and cooked through. Remove the chicken with a slotted spoon and place on a clean plate.
- Sauté Vegetables and Eggs: In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the bean sprouts, carrots, and garlic, and sauté for 2 minutes, stirring occasionally. Push the vegetables to one side, pour the beaten eggs into the other side, and scramble until fully cooked. Then mix the eggs and vegetables together.
- Combine and Toss: Return the cooked noodles and chicken to the skillet. Add the prepared sauce and green onions. Toss everything thoroughly to evenly coat with the sauce. Remove from heat.
- Serve: Serve the Pad Thai hot, topped with chopped roasted peanuts, extra red pepper flakes if desired, and lime wedges for squeezing over the top.
Notes
- Use tamarind paste for authentic flavor, but lime juice can be a substitute if unavailable.
- Don’t overcook the rice noodles; rinsing with cold water stops further cooking and prevents stickiness.
- When reheating leftovers, add a splash of water or extra sauce to keep noodles moist.
- Customize the protein by swapping chicken with shrimp, tofu, or your preferred choice.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 15 g
- Sodium: 900 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 150 mg
