Description
This Chicken Pad Thai recipe is a flavorful, authentic Thai stir-fried noodle dish that combines tender chicken, vermicelli rice noodles, and a tangy homemade sauce made from tamarind, palm sugar, and fish sauce. It is garnished with fresh bean sprouts, scallions, peanuts, and lime wedges to deliver a perfect balance of sweet, sour, and savory flavors in every bite.
Ingredients
Scale
Pad Thai Sauce
- 1 cup palm sugar
- â…“ cup fish sauce
- 3 tablespoons tamarind paste
- 2 tablespoons freshly squeezed lime juice
- 1 tablespoon low-sodium soy sauce
- ¼ teaspoon red pepper flakes
Main Ingredients
- 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
Garnishes
- Fresh chopped parsley
- Finely chopped peanuts
- Lime wedges
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. Once cooked, drain and rinse with cold water to prevent sticking. Set aside for later use.
- Cook the Chicken: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the thinly sliced chicken breast and cook for 5 to 7 minutes, stirring occasionally, until the chicken is fully cooked through and browned. Remove the chicken from the pan and set aside.
- Scramble the Eggs: In the same skillet, add a little more oil if needed. Pour in the beaten eggs and scramble over medium heat until fully cooked, about 2 to 3 minutes. Remove the eggs from the pan and set aside with the chicken.
- Sauté the Garlic: Add the minced garlic to the skillet and sauté for about 30 seconds until fragrant, making sure not to burn it.
- Combine Everything: Return the cooked noodles, chicken, and eggs to the skillet. Add half of the scallion pieces. Pour the prepared Pad Thai sauce over everything and toss well to evenly coat the noodles and ingredients with the sauce.
- Garnish and Serve: Add the fresh bean sprouts to the skillet and toss again gently. Serve the Pad Thai hot, garnished with the remaining scallions, fresh chopped parsley, finely chopped peanuts, and lime wedges on the side.
Notes
- Use palm sugar for an authentic sweetness that balances the tangy tamarind paste.
- Adjust red pepper flakes to your preferred spice level.
- Rinse noodles with cold water after cooking to prevent them from sticking together.
- You can substitute chicken breast with shrimp or tofu to vary the protein.
- Serve immediately after tossing to enjoy the noodles at their best texture.
