Description
This flavorful Chicken Pad Thai is a perfect balance of sweet, savory, tangy, and spicy. With tender rice noodles, juicy chicken, scrambled eggs, and a zesty homemade Pad Thai sauce, it’s a delicious and satisfying meal. Garnished with fresh bean sprouts, peanuts, and lime wedges, it’s an authentic Thai dish made easy at home.
Ingredients
Scale
For the Pad Thai Sauce:
- 1 cup palm sugar (see notes)
- ⅓ cup fish sauce
- 3 tablespoons tamarind paste
- 2 tablespoons lime juice, freshly squeezed
- 1 tablespoon low-sodium soy sauce
- ¼ teaspoon red pepper flakes
For the Pad Thai Noodles:
- 14 ounces vermicelli rice noodles
- 2 tablespoons vegetable oil
- 1 pound chicken breast, thinly sliced
- 4 cloves garlic, minced
- 4 large eggs, well beaten
- 4 scallions, green part only, cut into 1-inch pieces
- 2 cups fresh bean sprouts, divided
- Fresh chopped parsley, for garnish
- Finely chopped peanuts, for garnish
- Lime wedges, for garnish
Instructions
- Make the Pad Thai Sauce: In a small saucepan, combine the palm sugar, fish sauce, tamarind paste, lime juice, soy sauce, and red pepper flakes. Heat over medium-low heat, stirring occasionally until the sugar dissolves completely and the sauce is smooth. Remove from heat and set aside.
- Prepare the Noodles: Cook the vermicelli rice noodles according to the package instructions. Drain and rinse with cold water to prevent sticking. Set aside.
- Cook the Chicken: In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the thinly sliced chicken breast and cook for 5-7 minutes, until fully cooked and browned. Remove the chicken from the pan and set aside.
- Scramble the Eggs: In the same skillet, add a little more oil if necessary and scramble the beaten eggs over medium heat until fully cooked, about 2-3 minutes. Remove and set aside with the chicken.
- Sauté the Garlic: Add the minced garlic to the skillet and sauté for about 30 seconds until fragrant.
- Combine Everything: Add the cooked noodles, chicken, eggs, and half of the scallions to the skillet. Pour the Pad Thai sauce over the mixture and toss everything together, ensuring the noodles are evenly coated with the sauce.
- Garnish and Serve: Add the fresh bean sprouts, and toss again. Serve the Pad Thai hot, garnished with the remaining scallions, chopped parsley, peanuts, and lime wedges.
Notes
- Palm sugar can be found in most Asian markets or substituted with brown sugar in a pinch.
- For a spicier version, increase the amount of red pepper flakes or add fresh chili slices to the dish.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Thai