Description
This Authentic Chicken Pad Thai recipe offers a vibrant and flavorful Thai street food classic made with tender chicken, flat rice noodles, and a tangy tamarind sauce. Stir-fried with garlic, shallots, eggs, and garnished with crushed peanuts and lime wedges, this dish is perfect for a quick yet satisfying meal that brings the taste of Thailand to your kitchen in about 35 minutes.
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
Chicken Marinade
- 1 tbsp soy sauce
- 1 tsp cornstarch
Garnishes (optional)
- Extra bean sprouts
- Chopped cilantro
- Red chili flakes (to taste)
Instructions
- Soak Noodles: Soak the flat rice noodles in warm water for about 15-20 minutes until they become pliable but retain some firmness. Drain and set aside.
- Marinate Chicken: In a bowl, combine the sliced chicken breast with 1 tablespoon soy sauce and 1 teaspoon cornstarch. Let it marinate briefly while preparing other ingredients.
- Cook Chicken: Heat a wok or large skillet over high heat and add 3 tablespoons of vegetable oil. Quickly stir-fry the marinated chicken until it’s nearly cooked through but still tender.
- Add Eggs: Push the chicken to one side of the wok. Pour in the lightly beaten eggs and scramble them slightly, then mix the eggs thoroughly with the chicken.
- Stir-Fry Aromatics: Add minced garlic, finely chopped shallots, and dried shrimp if using. Stir-fry until the mixture is fragrant, which should take about 1-2 minutes.
- Add Noodles and Sauce: Add the drained noodles to the wok. Pour in the prepared sauce made from tamarind paste, palm sugar, fish sauce, and soy sauce. Toss everything together well to combine and distribute the sauce evenly.
- Add Vegetables: Toss in the bean sprouts and garlic chives. Stir-fry everything until the noodles are cooked through but still slightly chewy, and the vegetables are crisp-tender.
- Serve: Plate the Pad Thai hot, garnished with crushed roasted peanuts, extra bean sprouts, and lime wedges. Optionally, add chopped cilantro and a sprinkle of red chili flakes for extra flavor and heat.
Notes
- You can substitute palm sugar with brown sugar if unavailable.
- If you prefer a vegetarian version, omit chicken and dried shrimp and use soy sauce instead of fish sauce.
- Adjust the level of tamarind paste and sugar to balance the sour and sweet flavors to your taste.
- Rice noodles come in varying thickness; choose flat noodles around 1/4 inch wide for authentic texture.
- Soaking noodles until just pliable helps prevent them from becoming mushy during stir-frying.
- Use a high heat and quick stir-frying to keep the chicken tender and vegetables crisp.
- Serve immediately for best texture and flavor.
