Description
Chicken Pad Thai is a vibrant dish that embodies the flavors of Thai cuisine, featuring tender chicken, chewy rice noodles, and fresh veggies, all tossed in a tangy tamarind sauce. This easy-to-make recipe will transport you to the bustling streets of Thailand with every bite, making it perfect for both weeknight dinners and special gatherings.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 8 oz flat rice noodles
- 2 cups fresh bean sprouts
- 1 cup sliced bell peppers
- 2 green onions, chopped
- 2 large eggs
- 3 tbsp tamarind paste
- 3 tbsp low-sodium soy sauce
- 1 tbsp brown sugar
- 2 tbsp fresh lime juice
- 2 tbsp vegetable oil
- Crushed peanuts for garnish
Instructions
- Soak rice noodles according to package instructions until al dente; drain.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Cook diced chicken seasoned with salt and pepper until golden brown (5-7 minutes). Remove and set aside.
- In the same skillet, stir-fry bell peppers for about two minutes until slightly tender.
- Add drained rice noodles and cooked chicken to the skillet; stir gently to combine.
- In a bowl, whisk together tamarind paste, soy sauce, brown sugar, and lime juice; pour over noodle mixture and toss to coat evenly.
- Create a well in the mixture and crack in the eggs; scramble quickly until mixed through.
- Serve immediately with crushed peanuts and extra lime juice.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Stir-frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 plate (approximately 400g)
- Calories: 550
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 180mg