Description
A quick and easy recipe for Chicken Pad Thai, a classic Thai noodle dish with tender chicken, vegetables, and a flavorful sauce, topped with crunchy peanuts and fresh cilantro.
Ingredients
Scale
Main Ingredients:
- 8 ounces flat rice noodles
- 2 tablespoons vegetable oil
- 2 boneless skinless chicken breasts (thinly sliced)
- 3 cloves garlic (minced)
- 2 eggs (lightly beaten)
- 1 cup bean sprouts
- 1/2 cup shredded carrots
- 1/4 cup chopped green onions
- 1/4 cup crushed roasted peanuts
- 1 lime (cut into wedges)
- Chopped cilantro for garnish (optional)
For the sauce:
- 3 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 2 tablespoons brown sugar
- 1 tablespoon tamarind paste
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Cook the Rice Noodles: Prepare the rice noodles according to package instructions, then rinse under cold water.
- Prepare the Sauce: In a small bowl, mix fish sauce, soy sauce, rice vinegar, brown sugar, tamarind paste, and red pepper flakes.
- Cook Chicken: Brown and cook the sliced chicken in a skillet or wok with oil.
- Add Ingredients: Sauté garlic, scramble eggs, then add noodles and sauce. Toss to coat.
- Final Steps: Stir in bean sprouts, carrots, and green onions. Cook briefly, then top with peanuts and cilantro. Serve with lime wedges.
Notes
- Tamarind paste is crucial for authentic flavor but can be substituted with extra rice vinegar and lime.
- Adjust red pepper flakes to suit your spice preference.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 460
- Sugar: 9g
- Sodium: 820mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 115mg
