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Chicken Pad Thai Recipe

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3.8 from 11 reviews

This Chicken Pad Thai recipe offers a delicious and authentic Thai stir-fried noodle dish featuring tender chicken breast, fresh vegetables, and a tangy, sweet, and slightly spicy sauce. Perfect for a quick weeknight dinner, it combines rice noodles with scrambled eggs, bell peppers, bean sprouts, and a flavorful homemade sauce, garnished with peanuts and cilantro for added texture and freshness.

Ingredients

For the Sauce:

  • 6 tablespoons brown sugar
  • 6 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 4 teaspoons chili garlic sauce or sriracha sauce
  • Juice of 1 lime

For the Pasta:

  • 12 ounces Thai rice noodles
  • 1 1/2 pounds chicken breasts, sliced into thin stripes
  • 2 tablespoons oil (divided)
  • 3 eggs, beaten
  • 1 red bell pepper, sliced thin
  • 2 cups bean sprouts
  • 1 cup matchstick carrots
  • 2 green onions, chopped
  • 1/4 cup peanuts, chopped
  • Cilantro, for garnish

Instructions

  1. Prepare the Sauce: In a bowl, whisk together the brown sugar, soy sauce, rice vinegar, chili garlic sauce or sriracha, and lime juice until the sugar is dissolved. Set the sauce mixture aside.
  2. Cook the Noodles: Prepare the Thai rice noodles according to the package instructions, typically soaking or boiling until tender. Drain well to remove excess water.
  3. Cook the Chicken: Heat 1 tablespoon of oil in a large non-stick skillet over medium-high heat. Add the sliced chicken breast and cook for 4 to 6 minutes until fully cooked and lightly browned. Remove the chicken from the pan and set aside.
  4. Scramble the Eggs: Heat 1 teaspoon of oil in the same skillet. Pour in the beaten eggs and scramble them until cooked through. Remove the eggs from the pan and set aside with the chicken.
  5. Sauté Vegetables: Add 2 teaspoons of oil to the skillet. Sauté the sliced red bell pepper for 1 to 2 minutes until slightly tender. Add the bean sprouts and matchstick carrots, cooking for an additional 1 to 2 minutes until the vegetables are crisp-tender.
  6. Combine Ingredients: Return the cooked noodles, chicken, and scrambled eggs to the skillet. Pour the prepared sauce over the mixture. Toss everything together and cook for about 1 minute, allowing the flavors to meld and the dish to heat through.
  7. Serve: Plate the Chicken Pad Thai and garnish with chopped peanuts, fresh cilantro, and chopped green onions. Serve immediately for the best flavor and texture.

Notes

  • Adjust the level of chili garlic or sriracha sauce according to your desired spice level.
  • Ensure noodles are drained thoroughly to prevent the dish from becoming soggy.
  • You can substitute chicken breasts with shrimp or tofu for a variation.
  • Toast the peanuts lightly for extra crunch and flavor.
  • Rice noodles vary in thickness; follow package instructions carefully to avoid overcooking.

Find it online: https://flavorspath.com/chicken-pad-thai-recipe/