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Chicken Pad Thai


  • Author: Teprod
  • Total Time: 30 minutes
  • Yield: Serves approximately four people 1x

Description

Chicken Pad Thai is a vibrant and flavorful stir-fry dish that captures the essence of Thailand with its perfect blend of savory, sweet, and tangy notes. This easy-to-make recipe features tender chicken, rice noodles, and fresh veggies, all coated in a delicious homemade sauce. A family favorite, Chicken Pad Thai is ideal for any occasion, bringing the bustling streets of Thailand right to your kitchen.


Ingredients

Scale
  • 34 boneless, skinless chicken breasts (about 1 lb)
  • 8 oz flat rice noodles
  • 1 fresh lime (juiced)
  • 1 cup bean sprouts
  • 4 green onions (chopped)
  • ½ cup fresh cilantro (chopped)
  • ¼ cup crushed peanuts (toasted)
  • ¼ cup low-sodium soy sauce
  • 2 tbsp tamarind paste
  • 1 tbsp fish sauce
  • 2 tbsp brown sugar
  • 2 large eggs (lightly beaten)
  • 2 tbsp vegetable oil

Instructions

  1. Soak rice noodles according to package instructions until soft, then drain.
  2. Heat vegetable oil in a large skillet over medium-high heat. Cook sliced chicken until golden brown, about 5-7 minutes.
  3. Add minced garlic and chopped green onions; sauté until fragrant, about 1-2 minutes.
  4. In a small bowl, whisk together soy sauce, tamarind paste, fish sauce, sugar, and lime juice. Pour over chicken and stir to coat.
  5. Fold in soaked rice noodles and bean sprouts; cook for an additional 3-5 minutes until heated through.
  6. Push noodles aside and scramble beaten eggs in the skillet until just set before mixing everything together.
  7. Serve hot garnished with crushed peanuts, lime wedges, and cilantro.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Main
  • Method: Stir-frying
  • Cuisine: Thai

Nutrition

  • Serving Size: 1 plate (approximately 400g)
  • Calories: 500
  • Sugar: 6g
  • Sodium: 880mg
  • Fat: 19g
  • Saturated Fat: 3g
  • Unsaturated Fat: 14g
  • Trans Fat: 0g
  • Carbohydrates: 58g
  • Fiber: 3g
  • Protein: 28g
  • Cholesterol: 165mg

Keywords: Substitute shrimp or tofu for chicken if desired. Add bell peppers or carrots for extra color and nutrition. To store leftovers, keep them in an airtight container in the fridge for up to three days.