Chicken Pad Thai Recipe

Chicken Pad Thai is a beloved Thai dish known for its combination of savory, sweet, sour, and spicy flavors that come together in every bite. This stir-fried noodle dish is not only flavorful but also highly customizable, allowing you to adjust the level of heat and tanginess to suit your taste. The key to this Pad Thai recipe is the sauce, which features the perfect balance of palm sugar, fish sauce, tamarind paste, lime juice, and soy sauce. Combined with tender chicken, scrambled eggs, and crispy bean sprouts, this dish delivers a mouthwatering meal.

If you’re a fan of Thai cuisine or just looking for a delicious and vibrant dinner option, this homemade Chicken Pad Thai will satisfy your cravings. You don’t need to go to a restaurant to enjoy this classic—it’s simple to make in your own kitchen. Whether you’re cooking for yourself, a family, or a group of friends, this recipe will become a go-to favorite. The fresh ingredients and rich flavors come together in just a few steps, making this Chicken Pad Thai a perfect weeknight meal or weekend treat.

Why You’ll Love This Recipe

This Chicken Pad Thai recipe is a perfect balance of flavors that will leave your taste buds dancing. The rich and flavorful Pad Thai sauce is the star of the dish, providing a delightful mix of sweet, salty, sour, and spicy elements. The tender chicken, scrambled eggs, and fresh vegetables add texture and substance to the dish, while the crunchy peanuts and fresh parsley create an irresistible contrast.

What sets this recipe apart is how easy it is to recreate the vibrant flavors of authentic Pad Thai right at home. It’s quick to prepare, and you can adjust the spice level and sweetness according to your preferences. You’ll love the versatility of this dish—it can be made for a simple family meal or dressed up for special occasions. The fresh ingredients and combination of seasonings ensure a flavorful and satisfying experience every time.

Ingredients

For the Pad Thai Sauce:

• Palm sugar
• Fish sauce
• Tamarind paste
• Lime juice, freshly squeezed
• Low-sodium soy sauce
• Red pepper flakes

For the Pad Thai Noodles:

• Vermicelli rice noodles
• Vegetable oil
• Chicken breast, thinly sliced
• Garlic, minced
• Eggs, well beaten
• Scallions, green part only, cut into 1-inch pieces
• Fresh bean sprouts
• Fresh chopped parsley (for garnish)
• Finely chopped peanuts (for garnish)
• Lime wedges (for garnish)

Variations

While this Chicken Pad Thai is delicious as written, it’s also a dish that lends itself well to modifications. Here are a few variations you can try:

• Protein Substitution: Swap the chicken for shrimp, tofu, or beef. You can even go vegetarian by using only tofu and vegetables for a plant-based version.
• Adjust the Spice: If you prefer a milder dish, reduce the amount of red pepper flakes. For more heat, add chopped fresh chilies or a dash of chili sauce to the sauce.
• Add Veggies: You can add extra vegetables like bell peppers, carrots, or broccoli to the dish to increase the freshness and nutrition. Sauté them along with the garlic before adding the chicken.
• Gluten-Free Option: Use tamari sauce or coconut aminos in place of soy sauce to make this dish gluten-free.
• Noodles: If you don’t have access to vermicelli rice noodles, you can substitute them with flat rice noodles or even spiralized zucchini for a lower-carb option.

How to Make the Recipe

Step 1: Prepare the Pad Thai Sauce

In a small bowl, whisk together the palm sugar, fish sauce, tamarind paste, lime juice, soy sauce, and red pepper flakes. Stir until the palm sugar is dissolved and the sauce is well combined. Set aside.

Step 2: Cook the Noodles

Prepare the vermicelli rice noodles according to the package instructions, usually by soaking them in hot water for about 5-7 minutes. Drain the noodles and set them aside. Make sure they are not overcooked so that they remain slightly firm.

Step 3: Cook the Chicken

In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the thinly sliced chicken breast and cook for about 5-6 minutes, or until the chicken is cooked through and lightly browned. Remove the chicken from the pan and set aside.

Step 4: Stir-Fry the Garlic and Eggs

In the same skillet, add another tablespoon of vegetable oil. Add the minced garlic and sauté for about 30 seconds, or until fragrant. Push the garlic to one side of the pan and pour the beaten eggs into the other side. Scramble the eggs, cooking until they are just set.

Step 5: Combine the Ingredients

Add the cooked chicken back to the pan, along with the soaked noodles, scallions, and half of the fresh bean sprouts. Pour the Pad Thai sauce over the mixture and toss everything together, ensuring the noodles are evenly coated with the sauce. Stir-fry for 2-3 minutes until the noodles are heated through and well-mixed with the sauce.

Step 6: Garnish and Serve

Transfer the Pad Thai to serving plates. Top with the remaining fresh bean sprouts, chopped peanuts, and fresh parsley. Serve with lime wedges on the side for a burst of freshness.

Tips for Making the Recipe

• Proper Noodle Texture: Don’t over-soak the rice noodles, as they can become too soft. Follow the package instructions and make sure the noodles are just tender, not mushy.
• Wok or Large Skillet: Use a wok or a large skillet to give yourself enough space to stir-fry the ingredients. This ensures everything cooks evenly and quickly.
• Customize the Sauce: If you prefer a sweeter or tangier sauce, feel free to adjust the amounts of palm sugar, lime juice, or tamarind paste to your liking.
• Use Fresh Ingredients: Fresh bean sprouts and herbs add a crispness and brightness to the dish, so try not to skip these garnishes.

How to Serve

Chicken Pad Thai is a delicious and satisfying dish on its own, but it also pairs well with a few sides:

• Thai Spring Rolls: Serve alongside crispy spring rolls filled with vegetables or shrimp for an appetizer that complements the Pad Thai.
• Cucumber Salad: A light cucumber salad with a simple vinaigrette and a sprinkle of sesame seeds can balance the rich flavors of Pad Thai.
• Steamed Jasmine Rice: If you’re craving more rice, serve the Pad Thai with a side of fluffy steamed jasmine rice for a more filling meal.

Make Ahead and Storage

Storing Leftovers

Store any leftover Chicken Pad Thai in an airtight container in the refrigerator for up to 2 days. Reheat it in a skillet over medium heat, adding a splash of water or more soy sauce to loosen the noodles.

Freezing

While Pad Thai is best enjoyed fresh, you can freeze leftovers for up to 1 month. When ready to eat, thaw in the refrigerator overnight and reheat in a skillet.

Reheating

To reheat Pad Thai, use a wok or skillet over medium heat, adding a little oil or water to prevent the noodles from sticking. Stir-fry until heated through.

FAQs

1. Can I make this Pad Thai vegetarian?

Yes, you can substitute the chicken with tofu or tempeh and use vegetable broth instead of fish sauce for a vegetarian version.

2. Can I use a different type of noodles?

Vermicelli rice noodles are traditional for Pad Thai, but you can also use flat rice noodles or even soba noodles as alternatives.

3. Is tamarind paste necessary for the sauce?

Yes, tamarind paste adds the characteristic sour flavor of Pad Thai. If you don’t have it, you can substitute with a mix of lime juice and a little sugar for a similar effect.

4. How can I make this dish spicier?

To increase the heat, add more red pepper flakes to the sauce or include fresh chopped chilies during the stir-fry process.

5. Can I use regular sugar instead of palm sugar?

While palm sugar is traditional, you can substitute it with brown sugar or white sugar if necessary. The flavor will be slightly different but still delicious.

6. Can I make this dish gluten-free?

Yes, you can use tamari or coconut aminos in place of soy sauce to make this dish gluten-free. Just ensure that the noodles are also gluten-free.

7. Can I skip the fish sauce?

If you don’t like fish sauce, you can substitute it with soy sauce or coconut aminos for a different flavor profile, although it will change the authenticity of the dish.

8. Can I make Pad Thai without eggs?

Yes, you can omit the eggs for a vegan version of Pad Thai, or use a plant-based egg substitute.

9. How do I store leftover Pad Thai?

Store leftover Pad Thai in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet with a little oil or water.

10. Can I add more vegetables?

Yes, feel free to add extra vegetables like bell peppers, carrots, or snap peas to your Pad Thai for more color and crunch.

Conclusion

This Chicken Pad Thai recipe is an easy-to-make, flavorful dish that brings the authentic taste of Thailand into your kitchen. With a perfect balance of sweet, salty, sour, and spicy, it’s sure to impress anyone who loves bold and vibrant flavors. Whether you enjoy it as a weeknight meal or for a special occasion, this Pad Thai is sure to become a family favorite. With simple ingredients, easy preparation, and customizable options, it’s a delicious and satisfying choice for any occasion.

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